Valentine's Chocolate Covered Peanut Butter Hearts

I have always been a big fan of Reese's Peanut Butter Cups.  My mother-in-law makes the most delicious chocolate-covered peanut butter balls.  They taste divine and I feel certain they will be found in heaven.  And better yet, they won't be unhealthy or fattening.  J

Since Valentine's Day is known for being a "chocolate" holiday, I decided to make the peanut butter balls in another form -- heart-shaped.  I think these would make excellent treats for teachers, friends, or loved ones on Valentine's.  Kids can help by cutting out the shapes and drizzling white chocolate, too.

Here's my spin on my mother-in-law's homemade chocolate covered peanut butter balls recipe:  

Valentine's Chocolate Covered Peanut Butter Hearts

2 1/2 cups peanut butter

1 1/2 lbs. powdered sugar

1/2 lb (1 stick) butter, softened

1 (12 oz) bag milk chocolate chips or semi-sweet chocolate chips

1/2 bag of white chocolate chips

Mix peanut butter, powdered sugar, and butter together thoroughly.  Place mixture in a jelly roll pan and smooth out evenly. 

Chill in freezer for at least 2 hours.  Using a medium sized heart shaped cookie cutter, cut out as many hearts as possible.  Might need to dip cookie cutter in powdered sugar to prevent sticking.

Roll remainder of peanut butter mixture into balls.  If mixture is too sticky, dust your hands in powdered sugar.  Place hearts and balls back in the freezer for 1 hour. 

Melt milk (or semi-sweet) chocolate in a double boiler.  Dip hearts and balls in the chocolate and then place on a rack to allow excess chocolate to drip down.  Place back in the freezer while preparing white chocolate.

After chilling briefly, line hearts close together on a rack.  Melt white chocolate in a double boiler. 

Drizzle melted white chocolate over hearts.  Place back in freezer to ensure hardening. 

Serve or package to give as presents.  If not going to eat right away, place in refrigerator. 

Makes 35 medium sized hearts and 20 1-inch balls

Additional notes:

Can freeze up to 3 months if packaged well.

Variations:  Dip in white chocolate and drizzle with brown chocolate; Dip in dark chocolate and drizzle with white and/or milk chocolate; Color white chocolate pink to use to dip or drizzle; Place sprinkles on prior to the chocolate hardening. 

I plan on making these again, except egg shaped, for Easter. 

Comments

[Lesley]

OH MY GOODNESS!! Those look amazing...and I think I would be able to handle making them. I can't wait to taste them. I hope you have a few leftovers for tomorrow! :)

[Renee]

Yum! We definitely like peanut butter and chocolate at our house too. Thanks for taking the time to share your recipe. They look pretty tied with the ribbon. :)

[N.]

Oh yum! I wonder if this would work with SunButter - going to try it!

[suna]

those look amazing.

[D]

How many cups did you use for 1 1/2 lbs powdered sugar. Because I used 3 3/4 cups per lb (which is the dry conversion) and my mixture came out REALLY dry. I would like to know for future reference because they seem like they would be really delicious, but I'm sure I used too much powdered sugar.

[Wic]

what a great idea. the best thing is that the kids will love to help me with this.
thank you for sharing.