Description

Homemade Chocolate Peanut Butter Valentine’s Hearts—better than any store-bought candy! Rich chocolate shells filled with sweet, creamy peanut butter filling. Perfect for Valentine’s Day gifts!

Ingredients

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)

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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. 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.

Notes

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!

Prep Time: 15 minutes
Cook Time: Chill Time: 25-40 minutes
Category: Dessert
Method: No-bake
Cuisine: American