These Chocolate Covered Peanut Butter Hearts are bite-sized confections with a creamy peanut butter center and a glossy chocolate shell. They’re perfect for Valentine’s Day, gift boxes, or any time you want to make someone feel special.
Chocolate and peanut butter is a classic pairing, and these no-bake hearts are an easy way to enjoy it. The recipe is adapted from a childhood favorite and uses just a handful of ingredients. They’re simple to prepare, require no baking, and make a thoughtful homemade gift.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Storage
- Helpful Tools
- Recipe FAQs
- More Chocolate Peanut Butter Treats to Enjoy!
- Chocolate Covered Peanut Butter Hearts Recipe
Ingredients Needed
To make these chocolate covered peanut butter hearts you’ll need:
- Vegetable shortening (or coconut oil). This thins the melted chocolate and gives it shine. Paraffin wax can be used if you want the finished candies to be shelf-stable at room temperature.
- Marshmallow fluff (or marshmallow creme).
- Semi-sweet chocolate chips (a good quality brand recommended). Milk chocolate can be substituted if you prefer a sweeter coating.
See the recipe card below for exact quantities and full instructions.
How to Make the Recipe
Here is a concise overview of the method. Follow the full recipe card for measurements and details.
Step 1 — Make the peanut butter filling: Beat unsalted butter, creamy peanut butter, and marshmallow fluff until smooth. Gradually add powdered sugar until the mixture is soft, creamy, and slightly sticky.
Step 2 — Shape the hearts: Dust a clean surface and your rolling pin with powdered sugar. Roll the filling to about 1/4 inch thickness, cut hearts with a small cookie cutter, and place them on a wax paper–lined baking sheet. Freeze for 45–60 minutes, or longer for firmer centers.
Quick Tip: Powdered sugar on your cutter helps release the hearts cleanly.
Step 3 — Melt the chocolate: Combine chocolate chips and shortening (or coconut oil) in a microwave-safe bowl. Heat for about 1 minute, stir, then heat another 45–60 seconds and stir until smooth. Alternatively, melt in a double boiler over low heat. If using paraffin wax, melt it first in a double boiler before adding chocolate.
Quick Tip: If using paraffin wax, do not microwave—use a double boiler and melt the wax first.
Step 4 — Dip and finish: Dip frozen peanut butter hearts into the melted chocolate using candy-dipping tools or two forks. Tap off excess chocolate, place on wax paper, and refrigerate until set. Trim any rough edges if desired.
Storage
Store the finished hearts in an airtight container in the refrigerator. They can also be frozen for up to one month. Place wax paper between layers to prevent sticking.
Helpful Tools
Useful tools for making these candies include:
- Small heart-shaped cookie cutter
- Stand mixer or hand mixer
- Rolling pin
- Wax paper and baking sheets
- Double boiler or microwave-safe bowl
- Candy dipping tools or two forks
Recipe FAQs
Soft, creamy, and slightly sticky.
Sprinkle extra powdered sugar on your work surface and rolling pin.
No. You can use vegetable shortening or coconut oil instead. Paraffin helps make the chocolates more shelf-stable at room temperature.
Use it to dip pretzels, cookies, nuts, or other treats.
They’re similar in concept but have a different texture and flavor than classic buckeyes.
More Chocolate Peanut Butter Treats to Enjoy!
Irresistible Peanut Butter Tandy Kakes
Chocolate Peanut Butter Whoopie Pies
Devil’s Food Cupcakes with Peanut Butter Frosting
Chocolate Peanut Butter Swirl Tart
Chocolate Covered Peanut Butter Hearts
Chill Time: 1 hr |
Total: 1 hr 25 mins |
Servings: 28 hearts
Equipment
- Stand mixer or hand mixer
- Wax paper
- Baking sheets
- Spatulas
- Rolling pin
- Heart-shaped cookie cutters
- Candy dipping tools or two forks
- Double boiler or microwaveable bowl
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup creamy peanut butter
- 1/2 cup marshmallow fluff
- 2 cups powdered sugar, plus extra for rolling
- 12 oz semi-sweet chocolate chips (or milk chocolate)
- 2 tbsp vegetable shortening (or coconut oil or 1/2 square paraffin wax)
Instructions
- Line a small baking sheet with wax paper for the cut hearts.
- In a stand mixer or with a hand mixer, beat butter, peanut butter, and marshmallow fluff on medium-high until combined.
- Lower the speed and gradually add powdered sugar, one cup at a time, until the mixture is soft, creamy, and slightly sticky.
- Dust a clean work surface and the rolling pin with powdered sugar. Roll the filling to about 1/4 inch thickness.
- Coat a small heart cutter with powdered sugar and cut out hearts. Place them on the wax paper-lined sheet and freeze for at least 45–60 minutes.
- Line another sheet with wax paper for the chocolate-covered hearts.
- Place chocolate chips and shortening (or coconut oil) in a microwave-safe bowl. Heat 1 minute, stir, then heat another 45–60 seconds and stir until smooth. If using a double boiler or paraffin wax, follow the double boiler instructions and melt the wax first.
- Dip each frozen heart into the melted chocolate using dipping tools or forks. Tap off excess chocolate, transfer to the prepared sheet, and refrigerate until set. Trim edges if desired.
- Store in an airtight container in the refrigerator or freeze for up to one month.
Notes
If using a double boiler, fill the bottom pot with about 1–1.5 inches of water and simmer over low heat. Place chocolate and shortening (or coconut oil) in the top pan and stir until smooth. If using paraffin wax, melt it first in the top pan and then add chocolate. Press out any small lumps with a spatula to achieve a smooth coating.
Nutrition
Estimated per heart: Calories: 189 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 12 g | Saturated Fat: 6 g. (Nutrition is an estimate and will vary by ingredients used.)