1 cup creamy peanut butter (room temperature)

1/4 cup unsalted butter (melted)

2 tablespoons brown sugar

2 teaspoons vanilla extract

1/4 teaspoon salt

2 cups powdered sugar

10–12 oz chocolate, chopped (semi-sweet, milk chocolate, or candy coating)

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Line an 8×8-inch baking dish with parchment paper, leaving extra on the sides for easy lifting.

In a large bowl, mix peanut butter, melted butter, brown sugar, vanilla, and salt until smooth and sugar is dissolved.

Gradually stir in powdered sugar until the mixture forms a thick dough.

Press the mixture evenly into the lined dish, flattening the surface with your hands or a spatula to about 1/2 inch thickness.

Freeze until firm enough to cut (about 15–20 minutes).

Once firm, use a small heart-shaped cookie cutter to cut out hearts. Re-roll scraps and cut more hearts until the mixture is used up.

Place the cut hearts on a parchment-lined tray and freeze again until firm.

Melt the chocolate in a microwave-safe bowl or using a double boiler.

Dip each frozen heart into the melted chocolate using a fork, tapping off excess chocolate.

Place chocolate-coated hearts on a new parchment-lined tray and refrigerate until the chocolate sets.

Store in the refrigerator for up to 1 week or freeze for longer storage.

Candy coating is easier to work with than real chocolate if you’re a beginner.

Only remove a few hearts from the freezer at a time while dipping to keep them firm.

Yields vary by cutter size—using a 1.5-inch cutter makes about 30 hearts.