Chocolate Peanut Butter Valentine’s Hearts

Chocolate Peanut Butter Valentine’s Hearts combine smooth chocolate shells with creamy, sweet peanut butter filling for a homemade candy that tastes just like your favorite peanut butter cups. Easy to make with simple ingredients and heart-shaped silicone molds, they’re perfect for Valentine’s Day gifts, classroom treats, or special celebrations.

Why You’ll Love This Recipe

• Tastes just like Reese’s – but homemade, fresher, and made with love
• So easy to customize – add sprinkles, drizzle with white chocolate, or keep them classic and simple
• Perfect for gifting – these hearts look store-bought but cost a fraction of the price
• Kid-friendly project – little hands love helping with decorating and unmolding
• No baking required – everything comes together on the stovetop or in the microwave

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Ingredients You’ll Need

Chocolate & Filling

• 12 ounces good quality chocolate (dark or milk) or chocolate melts
• 8 ounces creamy peanut butter
• 2 tablespoons unsalted butter (optional, for smoother texture)
• 2–3 tablespoons powdered sugar (adjust to taste/thickness)
• ¼ teaspoon salt (balances sweetness)
• ½ teaspoon vanilla extract

Decorations (Optional)

• White chocolate or candy melts for drizzling/accents
• Valentine sprinkles (red, pink, white)
• Crushed mini heart candies
• Sea salt flakes (optional, for contrast)

Pantry Swaps & Budget Tips

You don’t need fancy chocolate to make these hearts taste amazing. Regular chocolate chips work beautifully, or grab a couple of those big Hershey bars from the baking aisle—they melt smooth and taste nostalgic.

Already have natural peanut butter in your pantry? It’ll work, but you might need an extra tablespoon of powdered sugar to get the filling firm enough to hold its shape. And if you don’t have powdered sugar, you can pulse regular granulated sugar in a blender for a few seconds—it won’t be quite as silky, but it’ll do the job in a pinch.

Why These Ingredients Work

• Good quality chocolate – melts smoothly without seizing and gives you that glossy, professional-looking finish
• Creamy peanut butter – creates that classic Reese’s-style filling that’s salty-sweet and perfectly spreadable
• Powdered sugar – thickens the filling so it holds its shape and adds just the right amount of sweetness
• Salt – balances the sweetness and makes the peanut butter flavor pop
• Vanilla extract – adds warmth and depth to the filling
• Optional butter – makes the filling silkier and easier to work with

Essential Tools and Equipment

• Heart-shaped silicone molds (chocolate candy size)
• Microwave-safe bowl or double boiler
• Piping bag or zip-top bag for drizzling
• Small spoon or offset spatula for filling molds
• Parchment paper (helpful for easy mold handling)

Step-by-Step Instructions

Step 1: Melt the Chocolate

In a microwave-safe bowl, melt the chocolate in 20–30 second bursts, stirring between each until fully smooth. The chocolate should look glossy and flow easily off your spoon.

Step 2: Fill the Molds — Chocolate Shell

Spoon a little melted chocolate into each heart mold, just enough to coat the bottom and sides. Use the back of your spoon or tilt the mold gently so the chocolate rises up the sides and creates a nice shell. Place the mold in the refrigerator for 8–10 minutes to firm up

Step 3: Make the Peanut Butter Filling

In a bowl, mix together peanut butter, butter (if using), powdered sugar, salt, and vanilla extract until smooth and slightly thick.

Step 4: Add Filling to Shells

Remove molds from the fridge and check that the chocolate shells are firm to the touch. Spoon a small amount of peanut butter mixture into each chocolate shell, leaving a little space at the top for the final chocolate layer.

Step 5: Seal with Chocolate

Spoon more melted chocolate over the peanut butter layer, fully sealing each heart and smoothing the top. Tap the mold gently on the counter a few times to settle the chocolate and remove any air bubbles.

Step 6: Decorate

Before the chocolate sets, add sprinkles, crushed mini candies, or a light sprinkle of sea salt for a fancy touch. For a pretty look, melt some white chocolate or colored candy melts and drizzle over the hearts using a piping bag or a zip-top bag with the corner snipped off.

Step 7: Set

Refrigerate the filled hearts for 15–30 minutes, or until completely firm. You’ll know they’re ready when the chocolate looks matte and feels solid to the touch.

Step 8: Unmold

Gently flex the silicone mold to release each heart—they should pop right out. If they’re sticking, pop the mold back in the fridge for another 5 minutes.

Visual Cues & Doneness Guide

These hearts are ready when the chocolate looks matte instead of shiny and feels completely solid when you gently press the back of the mold. If you try to unmold them too early, the chocolate will smudge or the layers might separate, so patience really pays off here.

The peanut butter filling should be firm enough that it doesn’t ooze when you bite into a heart, but still creamy and smooth—not dry or crumbly. If your filling seems too soft after chilling, it just needs a bit more powdered sugar next time.

You Must Know

Don’t overheat your chocolate—those short microwave bursts are key. If chocolate gets too hot, it can seize up and turn grainy, and there’s no coming back from that. Stir it well between each heating, and stop as soon as the last few chunks melt from the residual heat.

Make sure your chocolate shells are completely firm before adding the peanut butter filling, or they might crack or leak. And when you’re sealing the hearts with that final chocolate layer, make sure the filling is completely covered—any exposed peanut butter can make the hearts stick to the mold.

My Personal Secret: Press a piece of parchment paper under the molds in the fridge so you can easily slide the whole set out at once without juggling a wobbly tray. It’s such a simple trick, but it saves so much frustration and keeps your counters clean.

Pro Tips & Cooking Hacks

• Use a small spoon or squeeze bottle to fill molds neatly without making a mess
• Tap the molds firmly on the counter after each chocolate layer to remove air bubbles and get smooth edges
• Keep extra melted chocolate warm in a bowl of hot water while you work so it doesn’t harden too quickly
• Press filling down gently with your fingertip before sealing to eliminate gaps
• Store molds on a flat baking sheet in the fridge so they don’t tip or wobble
• Room temperature peanut butter mixes much more easily than cold

Flavor Variations & Suggestions

Switch up the filling by adding a tablespoon of mini chocolate chips, a swirl of raspberry jam, or a pinch of cinnamon for a fun twist. You can also use almond butter, cashew butter, or even cookie butter instead of peanut butter—each one brings its own delicious personality to these hearts.

For different holidays, just change the mold shapes and decorations. Use flower molds for Mother’s Day, stars for the Fourth of July, or little round molds for everyday treats. Dark chocolate lovers can use all dark chocolate, and milk chocolate fans can keep it classic and sweet—there’s no wrong way to make these.

Make-Ahead Options

These hearts keep beautifully in an airtight container in the refrigerator for up to two weeks, though they rarely last that long in my house. You can also freeze them for up to three months—just layer them between sheets of parchment paper so they don’t stick together.

If you’re making them for gifts, prepare them a few days ahead and store them in the fridge, then pack them into treat bags or boxes the day before you need them. They travel well and don’t melt at room temperature as quickly as regular chocolate, especially if you used good quality chocolate or chocolate melts.

What to Serve With Chocolate Peanut Butter Valentine’s Hearts

These hearts are perfect alongside a cup of hot coffee or a steaming mug of hot chocolate on a cozy winter evening. They also pair beautifully with a glass of cold milk, which is classic for a reason—it cuts through the richness and makes every bite taste even better.

Tuck them into Valentine’s Day care packages, arrange them on a dessert platter with strawberries and cookies, or give them as hostess gifts at your February dinner parties. They’re also wonderful party favors for bridal showers, baby showers, or birthday celebrations—just wrap them in clear cellophane bags tied with pretty ribbon.

Serving & Presentation Ideas

Arrange these hearts on a pretty cake stand or vintage plate lined with doilies for a sweet Valentine’s Day display. Dust them lightly with powdered sugar for a snowy, romantic look, or serve them in little paper candy cups like they came from a fancy chocolatier.

For gift-giving, nestle a few hearts in a small box lined with tissue paper and tie it with satin ribbon. You can also pack them in mason jars with a handwritten tag, or arrange them in a heart-shaped box for an extra-special touch. They look absolutely beautiful however you present them.

Kids in the Kitchen

Kids love helping with these hearts—let them sprinkle on the decorations, tap the molds on the counter to release air bubbles, and carefully press the peanut butter filling into the shells. Older kids can help with stirring the filling and drizzling the white chocolate on top.

Just keep little hands away from the hot melted chocolate and remind them that the chocolate can stain clothes, so aprons are a good idea. These hearts are a wonderful way to teach patience and following steps in order—plus, kids are so proud when they see the finished product.

Nutrition & Portion Notes

These hearts are rich and indulgent, so a little goes a long way. One or two hearts make a perfect after-dinner treat or afternoon pick-me-up with your coffee. This recipe makes about 15–20 hearts depending on your mold size, so there’s plenty to share and still keep some for yourself.

If you’re watching portion sizes, try making them in mini molds for bite-sized treats, or share a heart with someone you love. They’re definitely a special occasion treat rather than an everyday snack, but that’s what makes them feel so celebratory and worth savoring.

Allergy Information

• Contains: Peanuts, dairy (butter), soy (in most chocolate)
• Peanut-free option: Substitute sunflower seed butter, almond butter, or soy nut butter
• Dairy-free option: Use dairy-free chocolate and skip the butter (or use vegan butter)
• Vegan option: Use dairy-free chocolate and vegan butter
• Gluten-free: This recipe is naturally gluten-free

Storage & Reheating

Store these hearts in an airtight container in the refrigerator for up to two weeks. Layer them between sheets of parchment or wax paper so they don’t stick together or lose their pretty decorations.

They’re best enjoyed chilled or at cool room temperature—if they get too warm, the chocolate can get soft and the filling can become oily. If you freeze them, let them thaw in the fridge for a few hours before serving so they don’t get condensation on the outside.

Quick Storage Tips:

• Wrap hearts individually in wax paper for lunch boxes or gift bags
• Keep them away from strong-smelling foods in the fridge (they can absorb odors)
• Don’t store them in a warm spot or direct sunlight

Questions I Get Asked A Lot

Can I use natural peanut butter?

Yes, but you’ll need to add extra powdered sugar to thicken the filling since natural peanut butter is runnier. Start with an extra tablespoon and add more as needed until the filling holds its shape.

What if my chocolate seizes up?

If your chocolate gets grainy or thick, try stirring in a teaspoon of coconut oil or shortening to smooth it out. Next time, use shorter microwave bursts and make sure no water gets into the chocolate.

Can I use regular candy molds instead of silicone?

Absolutely! Just grease them lightly with cooking spray first so the hearts release easily. Silicone molds are easier, but plastic molds work fine.

How do I get the white chocolate drizzle to look pretty?

Let the chocolate layer set completely first, then drizzle the white chocolate in a quick back-and-forth motion. Don’t overthink it—messy drizzles look homemade and charming.

Do these need to stay refrigerated?

They’re best stored in the fridge, but they can sit at room temperature for a few hours without melting completely. On hot days, definitely keep them chilled.

💬 Tried this recipe? Leave a comment and rating below! I’d absolutely love to hear how your Chocolate Peanut Butter Valentine’s Hearts turned out! Did you add any special decorations or fun flavor twists?