Chocolate Peanut Butter Valentine’s Hearts

I’ve created these adorable and indulgent no‑bake Chocolate Peanut Butter Valentine’s Hearts just in time for Valentine’s Day. They’re creamy, sweet, and coated in chocolate—a delightful treat that melts in your mouth.

Why You’ll Love This Recipe

I love this recipe because it’s simple, no‑bake, and irresistibly cute. I can whip them up in about half an hour, and the rich peanut butter center paired with smooth chocolate makes them feel indulgent yet approachable. Plus, they’re perfect for gifting—or sneaking a few as I go!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup creamy peanut butter (room temperature)
¼ cup unsalted butter (melted)
2 tablespoons brown sugar
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups powdered sugar
10–12 oz chopped chocolate (I used half semi‑sweet, half milk) or good quality candy coating (easier to work with)

directions

I start by lining an 8 × 8‑inch dish with parchment paper, letting it overhang so I can lift the finished slab out easily. In a mixing bowl, I stir together the peanut butter, melted butter, brown sugar, vanilla, and salt until the sugar dissolves. Then I gradually add the powdered sugar until the mixture forms a smooth, dough‑like consistency.

I press this mixture into the prepared dish, smoothing it into an even ½‑inch‑thick layer using my spatula—or just my palms for extra control. Next, I pop it into the freezer until firm enough for cutting.

Once it’s solid, I line a tray with parchment paper and, using a small heart‑shaped cutter, I cut out hearts. I don’t waste scraps—I gather them, knead lightly, and press again so I can cut more hearts.

I return the hearts to the freezer to ensure they stay firm while working, then melt the chocolate or candy coating and line another tray. Using a fork, I dip each heart into the melted chocolate, tapping off the excess before placing them on the parchment-lined tray. Because they soften quickly at room temperature, I work in small batches—keeping unfrosted hearts in the freezer until I’m ready to dip them. Finally, I refrigerate the hearts until the chocolate sets completely.

Servings and timing

This recipe yields approximately 30 hearts, depending on your cutter size—mine was about 1½ inches and produced around 30. The total time is about 30 minutes, not including extra chilling time if needed for storage.

storage/reheating

I store the hearts in the fridge in an airtight container where they keep beautifully for several days. For longer storage, I freeze them, and they thaw perfectly when brought to room temperature.

FAQs

Can I make these ahead of time for a party?

Absolutely—I often make them a day in advance and keep them chilled until serving. They hold up well in the fridge.

Can I substitute the peanut butter?

Yes—I’ve swapped in almond or cashew butter, though they each bring a slightly different flavor. I recommend choosing a smooth, creamy type for the best texture.

Can I use flavored extracts instead of vanilla?

I have—almond extract gives a lovely, nutty twist, and peppermint extract adds a festive touch around the holidays.

What if I don’t have a heart cookie cutter?

I’ve used a small knife to cut simple shapes or fun designs freehand—and it still feels festive, even if they’re not perfect hearts.

Any tips for smoother chocolate coating?

I melt my chocolate gently using a double‑boiler or low‑power microwave bursts to avoid scorching. That gives me a glossy, smooth coating every time.

How do I prevent the peanut hearts from melting in my hands?

Keeping them cold is key. I always work with just a few at a time and keep the rest chilled or frozen until I’m ready to dip.

Are they gluten‑free?

Yes—these are naturally gluten-free with the listed ingredients (just check that your chocolate and peanut butter are gluten-free).

Can I add toppings like sprinkles?

Definitely—I’ve sprinkled Valentine’s-themed jimmies or crushed nuts right after dipping for extra flair and crunch.

Is the brown sugar essential?

It adds depth, but I’ve tried granulated sugar in a pinch. The texture stays similar, but I miss that rich caramel hint.

Can I double the recipe for more hearts?

Yes—I’ve doubled it in a 9‑inch square pan. I just extend the freezer time slightly so it firms up evenly before cutting.

Conclusion

I adore these Chocolate Peanut Butter Valentine’s Hearts for their simplicity, sweetness, and charm. They’re quick, no bake, and wonderfully chocolatey—with a creamy peanut butter core that’s just perfect for Valentine’s celebrations, thoughtful gifts, or that moment when only chocolate will do. I’m confident they’ll become a favorite in my dessert routine—and I hope they’ll in yours, too.

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