Chocolate Peanut Butter Valentine’s Hearts

Chocolate Peanut Butter Valentine’s Hearts are the ultimate homemade treat that combines rich, smooth chocolate with creamy peanut butter filling in adorable heart shapes! Perfect for Valentine’s Day gifts!

Why You’ll Love This Recipe

Rich, creamy, and filled with irresistible chocolate-peanut butter flavor. With a smooth peanut butter center coated in silky chocolate, every bite melts in your mouth. Cute, festive, and easy to make, they’re the perfect homemade treat for Valentine’s Day or sharing with someone special.

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Ingredient List

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)

Friendly Notes:

• You can use milk, dark, or semi-sweet chocolate—whatever your heart desires!
• Natural peanut butter works too, but you may need a little extra powdered sugar to thicken it
• Can’t do peanut butter? Try almond butter or sunflower seed butter instead

Why These Ingredients Work

The good quality chocolate creates that satisfying snap and smooth melt-in-your-mouth texture that makes these feel like luxury candies. I always go for chocolate with at least 60% cacao for depth of flavor, but milk chocolate works beautifully if you prefer something sweeter.

Creamy peanut butter is the star of the filling—it gives you that classic Reese’s-style taste we all crave. The powdered sugar sweetens and thickens the filling so it holds its shape inside the chocolate shell.

That little bit of salt is crucial! It balances the sweetness and makes all the flavors pop. The vanilla extract adds warmth and rounds everything out beautifully.

The optional butter makes the peanut butter filling extra smooth and creamy—I always add it because it gives that professional candy texture!

Essential Tools and Equipment

• Heart-shaped silicone molds (chocolate candy size)
• Microwave-safe bowl or double boiler
• Mixing bowl for filling
• Spoon or small offset spatula
• Piping bag or zip-top bag for drizzling decorations (optional)

How To Make Chocolate Peanut Butter Valentine’s Hearts

Step 1: Melt the Chocolate

In a microwave-safe bowl, melt the chocolate in 20–30 second bursts, stirring between each until fully smooth. Don’t rush this step—burnt chocolate is sad chocolate!

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 so the chocolate rises up the sides

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—spoonable but firm.

Step 4: Add Filling to Shells

Remove molds from the fridge. 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.

Step 6: Decorate

Before the chocolate sets, add sprinkles, crushed mini candies, or a light sprinkle of sea salt. For a pretty look, melt some white chocolate or colored candy melts and drizzle over the hearts in a zigzag pattern.

Step 7: Set

Refrigerate the filled hearts for 15–30 minutes, or until completely firm.

Step 8: Unmold

Gently flex the silicone mold to release each heart.

You Must Know

The chocolate shell thickness is crucial! Too thin and it’ll break when you unmold; too thick and it’s not as delicate. Aim for about ⅛-inch thickness on the sides. Also, make sure your filling is at room temperature—if it’s cold from the fridge, it won’t spread as easily.

Personal Secret: I always use a combination of milk and dark chocolate—about 60% dark, 40% milk. This gives you the perfect balance of sweetness and richness that nobody can resist!

Pro Tips & Cooking Hacks

• Temperature matters: If your chocolate gets too cool while working, it’ll thicken up. Just pop it back in the microwave for 10 seconds.
• Use a squeeze bottle for the chocolate if you have one—it gives you way more control than a spoon!
• Tap out air bubbles: After filling each mold, tap it firmly on the counter 3-4 times. This removes hidden air pockets that can make your hearts look bumpy.
• Common mistake to avoid: Don’t let ANY water get into your melted chocolate or it will seize up and become grainy. Keep everything dry!
• Quick trick: If you don’t have heart molds, use a mini muffin tin lined with paper cups!

Flavor Variations / Suggestions

Dark Chocolate Sea Salt: Use dark chocolate and sprinkle with flaky sea salt for a sophisticated twist

White Chocolate Raspberry: Use white chocolate and add a tiny dollop of raspberry jam on top of the peanut butter before sealing

Cookies & Cream: Mix crushed Oreos into the peanut butter filling

Almond Joy Style: Use almond butter instead and add shredded coconut to the filling

Espresso Lover: Add ½ teaspoon espresso powder to the melted chocolate

Crunchy Version: Use crunchy peanut butter or fold in some chopped peanuts

Make-Ahead Options

These hearts are PERFECT for making ahead! You can prepare them up to 2 weeks in advance and store in an airtight container in the refrigerator. They actually taste even better after a day or two when the flavors meld together.

Freezer-Friendly: These freeze beautifully! Layer between parchment paper in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Gift-Giving Tip: Make these 2-3 days before Valentine’s Day. Package them in clear cellophane bags tied with ribbon, or arrange in a small gift box lined with tissue paper. They look professional and taste amazing!

Recipe Notes & Baker’s Tips

• Chocolate choice matters: I love using Ghirardelli chocolate chips or a good quality chocolate bar chopped up. Chocolate melts/candy melts work great too and are easier to work with, but they have a slightly different texture.
• Silicone mold sizes vary: Depending on your mold size, you might get anywhere from 15-25 hearts. Mine holds about 1 tablespoon per cavity and makes 18-20 hearts.
• Room temperature is key: Let these sit at room temperature for about 5 minutes before serving—the flavors are much better when they’re not ice cold!

Serving Suggestions

These chocolate peanut butter hearts are perfect for:

• Valentine’s Day gift boxes tied with a pretty ribbon
• Dessert platters alongside chocolate-covered strawberries and truffles
• After-dinner treats with coffee or hot chocolate
• Care packages for college students or military members
• Galentine’s Day parties as favors for your girlfriends!

Serve them on a pretty plate with fresh strawberries and a dusting of powdered sugar for an elegant presentation. They also look adorable stacked in a glass jar!

How to Store Your Chocolate Peanut Butter Valentine’s Hearts

Refrigerator: Store in an airtight container with parchment paper between layers for up to 2 weeks. They stay perfectly firm and delicious!

Freezer: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight.

Room Temperature: In cooler months (below 70°F), you can keep them at room temperature in an airtight container for 3-4 days. In warmer weather, stick to the fridge or they might get soft and lose their shape.

Pro tip: Always let them come to cool room temperature (not cold from the fridge) before serving for the best texture and flavor!

Allergy Information

Contains: Peanuts, dairy (butter, and possibly milk chocolate)

Allergen-Friendly Substitutions:

• Peanut-free: Use almond butter, cashew butter, or sunflower seed butter
• Dairy-free: Use dairy-free chocolate chips and omit the butter (or use vegan butter)
• Gluten-free: This recipe is naturally gluten-free! Just check your chocolate label to be sure
• Vegan: Use dairy-free chocolate, vegan butter, and check that your peanut butter doesn’t contain honey

Questions I Get Asked A Lot

Can I use chocolate chips instead of bar chocolate?

Absolutely! Chocolate chips work great, though they contain stabilizers that make them a tiny bit thicker when melted. Just add a teaspoon of coconut oil or shortening to thin it out if needed.

My chocolate shells cracked when I added the filling—what happened?

This usually means the shells were too thin or the filling was too cold/stiff. Make sure your shells are at least ⅛-inch thick, and let your peanut butter filling sit at room temperature before spooning it in gently.

Can I make these without molds?

Yes! Spread melted chocolate in the cups of a mini muffin tin lined with paper liners, freeze briefly, add filling, top with more chocolate, and freeze again. They won’t be heart-shaped, but they’ll taste just as amazing!

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

Melt your white chocolate until it’s nice and fluid, then transfer to a piping bag or zip-top bag with a tiny corner snipped off. Hold the bag high above the hearts and move quickly in a zigzag motion—don’t overthink it!

My peanut butter filling is too runny—help!

Add more powdered sugar, one tablespoon at a time, until it thickens up to a firm but spreadable consistency. You can also pop it in the fridge for 10-15 minutes to firm up before filling.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Chocolate Peanut Butter Valentine’s Hearts turned out.