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This irresistible homemade version of peanut butter cups shaped into adorable hearts brings together the classic combination of chocolate and peanut butter. The marshmallow fluff adds a unique softness to the filling that makes these treats extra special for Valentine's Day or any time you want to show some love.
I first made these for my husband on our first Valentine's Day together, and they've become our annual tradition. Something about the combination of that creamy peanut butter filling with the snap of chocolate creates a treat that's far more special than anything store-bought.
Ingredients
- Unsalted Butter: Creates the perfect creamy base for the filling. Make sure it's fully at room temperature for proper blending.
- Creamy Peanut Butter: Provides that classic flavor we all love. Choose a commercial brand like Jif or Skippy for the best consistency.
- Marshmallow Fluff: Adds a unique softness and subtle sweetness that makes these hearts extra special.
- Powdered Sugar: Firms up the filling while adding sweetness. Sift it first if you notice any lumps.
- Semi-Sweet Chocolate Chips: Create the perfect coating. Look for high quality chips with at least 60% cacao for the best flavor.
- Vegetable Shortening: Helps thin the chocolate for easier dipping and gives the coating a professional shine and snap.
Step-by-Step Instructions
- Prepare The Work Space:
- Line a small cookie sheet with wax paper where you'll place your cut out peanut butter hearts. This prevents sticking and makes transfer much easier once they're frozen.
- Mix The Base Ingredients:
- Using a mixer beat the room temperature butter, peanut butter, and marshmallow fluff until completely smooth and creamy. This usually takes about 2 minutes on medium high speed. Be sure to scrape down the bowl several times to ensure everything is evenly incorporated.
- Add The Powdered Sugar:
- With the mixer on low speed gradually add the powdered sugar one cup at a time. Adding it slowly prevents a sugar cloud and ensures even mixing. The texture should be thick enough to hold shape but still pliable for rolling.
- Roll And Cut The Hearts:
- Dust your work surface generously with powdered sugar to prevent sticking. Roll the peanut butter mixture to exactly 1/4 inch thickness. Dip your cookie cutter in powdered sugar between each cut and press firmly down through the mixture with even pressure.
- Freeze The Hearts:
- Place your cut hearts on the prepared cookie sheet and freeze for at least 45 minutes. This crucial step ensures they hold their shape during dipping. For best results arrange them with small spaces between each heart.
- Prepare The Chocolate Coating:
- Combine chocolate chips and shortening in a microwave safe bowl. Heat carefully in 30 second intervals stirring between each until completely smooth. The shortening gives the chocolate a beautiful shine and prevents blooming when stored.
- Dip The Hearts:
- Working quickly with one heart at a time completely submerge each frozen heart into the melted chocolate. Use dipping tools or forks to gently tap off excess chocolate before placing on the second wax paper lined sheet.
- Allow To Set:
- Refrigerate the dipped hearts until the chocolate fully hardens about 30 minutes. Once set you can trim any chocolate pools from around the edges for a more professional appearance.
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The marshmallow fluff truly transforms these from regular peanut butter cups into something magical. I discovered this secret ingredient after trying numerous recipes that just never achieved that perfect texture. My grandmother actually suggested adding it after remembering an old recipe from her childhood candy shop days.
Storage Tips
These chocolate covered peanut butter hearts stay fresh in an airtight container in the refrigerator for up to two weeks. For longer storage freeze them in a single layer then transfer to a freezer safe container with parchment between layers. They'll keep for up to three months frozen.
When serving from frozen allow them to thaw in the refrigerator for about 30 minutes. I find they actually taste best when slightly chilled rather than completely room temperature as the chocolate maintains its perfect snap.
Ingredient Substitutions
For those with peanut allergies almond butter or sunflower seed butter work beautifully in this recipe. The texture will be slightly different but still delicious. If using natural nut butters that separate add an extra 1/4 cup of powdered sugar to achieve the right consistency.
Dark chocolate or white chocolate can replace the semi sweet for different flavor profiles. When using white chocolate omit the shortening as it melts differently. For a festive touch colored candy melts can create vibrant hearts perfect for holidays or special events.
Decorative Variations
Transform these hearts into impressive gourmet treats with simple decorative techniques. Before the chocolate sets completely sprinkle with sea salt, crushed freeze dried raspberries, or finely chopped peanuts.
For a more elegant appearance drizzle with contrasting chocolate after the coating sets. Simply melt white or dark chocolate, place in a small zip top bag, snip the corner, and create delicate patterns across the tops.
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Frequently Asked Questions
- → Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter for creamy, but the texture of the filling will be less smooth. The small peanut pieces might also make cutting clean heart shapes slightly more challenging, but will add an interesting textural contrast to the final treats.
- → How long do these chocolate peanut butter hearts stay fresh?
When stored in an airtight container in the refrigerator, they will stay fresh for up to 2 weeks. For longer storage, they can be frozen for up to a month. Allow frozen hearts to thaw in the refrigerator before serving.
- → What can I use instead of marshmallow fluff?
If marshmallow fluff is unavailable, you can substitute with 7 ounces of melted marshmallows (about 2 cups mini marshmallows). Another alternative is to omit it entirely and add a bit more powdered sugar, though this will change the texture and sweetness of the filling.
- → Why do the hearts need to be frozen before dipping?
Freezing the hearts before dipping them in chocolate is crucial as it firms up the peanut butter filling. This prevents the hearts from melting or falling apart when they come in contact with the warm chocolate, ensuring they maintain their shape throughout the dipping process.
- → Can I use different cookie cutter shapes instead of hearts?
Absolutely! While hearts are traditional and romantic, you can use any small cookie cutter shape you prefer. Stars, circles, flowers, or seasonal shapes like trees or snowflakes would all work well with this technique. Just ensure the shapes aren't too intricate or they may be difficult to dip.
- → What's the best chocolate to use for dipping?
Semi-sweet or milk chocolate chips work best for dipping, but you can also use dark chocolate for a less sweet option. For best results, use good quality chocolate chips or chopped chocolate bars. Candy melts also work well and don't require the addition of shortening or oil.