Chocolate PB Hearts (Print Version)
# Ingredients:
→ Filling
01 -
1 cup smooth peanut butter at room temp
02 -
¼ cup melted unsalted butter
03 -
2 tablespoons brown sugar
04 -
2 teaspoons pure vanilla
05 -
¼ teaspoon salt
06 -
2 cups confectioners sugar
→ Coating
07 -
10-12 ounces finely chopped chocolate
# Instructions:
01 -
Put parchment in an 8x8 inch dish with extra hanging over the edges so you can lift it out later.
02 -
Combine peanut butter with melted butter, brown sugar, vanilla and salt until everything's well mixed. Slowly add in the confectioners sugar.
03 -
Push the mixture down into your lined dish. Flatten the top to make it about ½ inch thick.
04 -
Stick it in the freezer until it gets hard enough to cut.
05 -
Use a small heart cookie cutter to make shapes. Put them on a tray with parchment. Don't waste scraps, reshape them for more hearts.
06 -
Put the hearts back in freezer until they're completely firm.
07 -
Melt your chocolate or candy coating. Cover another tray with parchment.
08 -
Take a few hearts from the freezer at a time and dunk them in the melted chocolate using a fork. Tap the fork to let extra chocolate drip off.
09 -
Put your chocolate-covered hearts on the parchment and chill them in the fridge until the coating sets.
# Notes:
01 -
You'll get around 30 hearts if you use a 1½-inch cutter
02 -
Keep them in your fridge or freeze them to last longer
03 -
Handle just a few at once since the filling gets soft fast