These Chocolate Covered Peanut Butter Hearts are small, bite-sized confections with a crisp chocolate shell and a soft, creamy peanut butter center. They’re simple to make, require just a few pantry staples, and make a thoughtful gift for Valentine’s Day, anniversaries, or any time you want to share a homemade treat.
I’ve always loved the classic pairing of chocolate and peanut butter, and this no-bake version captures that flavor perfectly. The recipe evolved from a childhood favorite—chocolate covered peanut butter eggs—and translates beautifully into heart shapes. These treats are forgiving, quick to prepare, and impressive to present.
If you prefer a seasonal twist for winter holidays, you can adapt the same filling and coating method to make chocolate covered peanut butter trees or other festive shapes.
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 prepare these easy chocolate covered peanut butter hearts, gather the following ingredients. Quantities and step-by-step measurements are provided in the recipe card below.
- Vegetable shortening (or coconut oil). Stirred into melted chocolate to thin it slightly and add a subtle shine. As an alternative, paraffin wax can be used if you need chocolates that hold at room temperature.
- Marshmallow fluff (or marshmallow creme). This adds a light, sweet texture to the peanut butter filling.
- Semi-sweet chocolate chips. A good-quality semi-sweet works best for balance, though milk chocolate can be substituted if you prefer a sweeter coating.
See the recipe card below for exact amounts.
How to Make the Recipe
The following is an overview of the method. Full instructions and exact measurements are in the recipe card further down the page.
Step 1 — Make the peanut butter filling: Using a stand mixer or hand mixer, beat unsalted butter, creamy peanut butter, and marshmallow fluff together until smooth. Reduce speed and add powdered sugar a cup at a time until the mixture is soft, creamy, and slightly sticky.
Step 2 — Roll and cut: Lightly dust a clean surface and your rolling pin with powdered sugar, then roll the filling to about 1/4 inch thick. Cut out small heart shapes with a cookie cutter and transfer them to a wax paper–lined baking sheet. Freeze the hearts for at least 45 minutes to an hour until firm—longer is fine and makes dipping easier.
Quick Tip: Dust the cookie cutter with powdered sugar before cutting to help release each heart cleanly.
Step 3 — Melt the chocolate: Combine chocolate chips and shortening (or coconut oil) in a microwave-safe bowl. Heat for one minute on high, stir, then heat again in 30–45 second intervals until fully melted and smooth, stirring between each interval. Alternatively, melt over a double boiler on low heat.
Quick Tip: If you choose to use paraffin wax, melt it only in a double boiler and add chocolate afterward to ensure safe, even heating.
Step 4 — Dip the hearts: Dip each frozen peanut butter heart into the melted chocolate using candy tools or two forks. Allow excess chocolate to drip off, then transfer to a wax paper–lined tray. Chill until the coating is set. Trim any rough edges if desired, then serve.
Storage
Store the finished chocolate covered peanut butter hearts in an airtight container in the refrigerator for best texture. They also freeze well for up to a month; separate layers with wax paper to prevent sticking.
Helpful Tools
The right tools make this recipe easier. Useful items include:
- Small heart-shaped cookie cutter. Size affects yield, so choose accordingly.
- Rolling pin. Coat with powdered sugar to prevent sticking.
- Stand mixer or hand mixer. For creaming the filling smoothly.
- Double boiler or microwave-safe bowl. For gentle melting of chocolate.
- Candy dipping tools (optional) or two forks to dip hearts cleanly.
- Wax paper and baking sheets. For freezing and setting the chocolates.
Recipe FAQs
It should be soft, creamy, and slightly tacky so it holds its shape when rolled and cut.
Dust the work surface, rolling pin, and cookie cutter with powdered sugar. If pieces still cling, gently press them out of the cutter with your finger or shake the cutter downward to release.
No—paraffin helps chocolates hold at room temperature, but vegetable shortening or coconut oil will thin the chocolate and add shine while keeping the process simple.
Dip pretzels, nuts, sandwich cookies, or other bite-sized snacks for quick chocolate-covered treats.
They’re similar in flavor but differ in texture and composition from traditional 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
Equipment
- Stand mixer or hand mixer
- Wax paper
- Baking sheets (tray size should fit in your freezer)
- 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 and set aside for the cut hearts.
- In a mixer fitted with the paddle or using a hand mixer, beat the unsalted butter, peanut butter, and marshmallow fluff on medium-high until well combined. Scrape the bowl as needed.
- Reduce speed to low and add the powdered sugar gradually, one cup at a time, until smooth. The filling should be soft, creamy, and slightly sticky.
- Dust a clean surface with powdered sugar, roll the filling to about 1/4 inch thickness, and coat the cookie cutter with powdered sugar before cutting out hearts.
- Place the hearts on the prepared sheet and freeze for at least 45 minutes to 1 hour, or longer for easier dipping.
- Line another baking sheet with wax paper for the dipped hearts.
- Melt the chocolate chips with the shortening or coconut oil in a microwave-safe bowl: 1 minute on high, stir, then 30–60 second bursts until smooth. Alternatively, melt in a double boiler.
- Dip each chilled heart into the melted chocolate using dipping tools or forks. Tap off excess chocolate and place on the wax paper-lined sheet. Chill until set, then trim any excess chocolate if desired.
- Store in an airtight container in the refrigerator, or freeze for up to one month.
Video
Notes
If you use a double boiler, fill the bottom pan with about 1 to 1.5 inches of simmering water and melt the chocolate and shortening in the top pan, stirring until smooth.
If using paraffin wax, melt the wax first in the top pan of a double boiler, then add the chocolate and stir until completely combined and glossy. Do not melt paraffin in the microwave.
The firmer the hearts are when you dip them, the easier the process will be—so don’t rush the freezing step.
This recipe is similar to buckeyes in flavor but differs in texture and preparation.
Nutrition
Carbohydrates: 18 g |
Protein: 2 g |
Fat: 12 g
Nutritional information is an estimate and will vary based on specific ingredients used.