Description
Rich chocolate shells filled with creamy peanut butter filling—these Valentine’s hearts taste like Reese’s cups but better! Easy to make and perfect for gifting.
Ingredients
Chocolate & Filling
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- 12 ounces good quality chocolate (dark or milk) or chocolate melts
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- 8 ounces creamy peanut butter
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- 2 tablespoons unsalted butter (optional, for smoother texture)
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- 2–3 tablespoons powdered sugar (adjust to taste/thickness)
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- ¼ teaspoon salt (balances sweetness)
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- ½ teaspoon vanilla extract
Decorations (Optional)
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- White chocolate or candy melts for drizzling/accents
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- Valentine sprinkles (red, pink, white)
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- Crushed mini heart candies
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- Sea salt flakes (optional, for contrast)
Instructions
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.
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
In a bowl, mix together peanut butter, butter (if using), powdered sugar, salt, and vanilla extract until smooth and slightly thick.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 20 minutes
- Cook Time: Chill Time: 25–40 minutes
- Category: Dessert
- Method: No-bake
Nutrition
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 2mg