Chocolate Covered Peanut Butter Hearts (Print Version)

# Ingredients:

→ Peanut Butter Filling

01 - 115g unsalted butter, room temperature
02 - 190g creamy peanut butter
03 - 120g marshmallow fluff
04 - 250g powdered sugar, plus extra for dusting

→ Chocolate Coating

05 - 340g semi-sweet chocolate chips (or milk chocolate)
06 - 30g vegetable shortening (or coconut oil)

# Instructions:

01 - Line a small cookie sheet with wax paper to place the cut peanut butter hearts on later.
02 - Using a hand mixer or stand mixer with paddle attachment, combine unsalted butter, peanut butter, and marshmallow fluff at medium-high speed until smooth and well incorporated. Scrape down bowl sides as needed.
03 - Reduce mixer speed to low and gradually incorporate powdered sugar one cup at a time until fully combined. The mixture should be soft, creamy and slightly sticky.
04 - Dust a clean, dry surface and rolling pin with powdered sugar. Roll out the peanut butter filling to approximately 6mm (¼ inch) thickness.
05 - Coat a small heart-shaped cookie cutter with powdered sugar before cutting out shapes. If filling sticks inside the cutter, gently press down with your finger or shake downward to release. Arrange hearts closely on the prepared cookie sheet.
06 - Place the sheet of peanut butter hearts in the freezer for 45-60 minutes (or longer) until they're firm enough for dipping.
07 - Line a second cookie sheet with wax paper for the chocolate-dipped hearts.
08 - Combine chocolate chips and vegetable shortening in a microwave-safe bowl. Heat on high for 1 minute, stir, then heat for an additional 45-60 seconds. Stir until completely melted and smooth.
09 - Using candy dipping tools or two forks, dip each frozen peanut butter heart into the melted chocolate. Tap gently to remove excess chocolate, then place on the wax paper-lined sheet. Continue until all hearts are chocolate-coated.
10 - Refrigerate the dipped hearts until the chocolate completely hardens. Once chilled, trim any excess chocolate if desired.
11 - Keep chocolate-covered peanut butter hearts in an airtight container in the refrigerator, or freeze for up to one month.

# Notes:

01 - For a smoother coating, you can use a double boiler instead of a microwave to melt the chocolate
02 - Using candy dipping tools will give your hearts a more professional finish
03 - Work quickly when dipping as the hearts will soften at room temperature

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