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.
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
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.