Reese’s Peanut Butter Hearts
Homemade peanut butter hearts that taste exactly like Reese’s cups but shaped for Valentine’s Day or any special occasion.
The secret lies in getting that perfect balance of creamy peanut butter filling and rich chocolate coating.
Better yet, you control the sweetness and can make them as thick or thin as you prefer.
Why Powdered Sugar Makes All the Difference
Regular granulated sugar creates a gritty texture that ruins the smooth Reese’s experience. Powdered sugar dissolves completely into the peanut butter, creating that signature creamy filling.
Plus, it helps bind everything together without needing to cook or heat anything. The cornstarch in powdered sugar acts as a natural stabilizer.
You’ll taste the difference immediately when that first bite melts perfectly on your tongue.
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The Tempering Trick That Prevents White Spots
Melting chocolate properly prevents those chalky white spots that appear on poorly made candies. Heat it gently in 30-second intervals, stirring between each burst.
Once melted, let it cool for 2-3 minutes before dipping. This slight cooling creates a glossy finish that snaps cleanly when you bite into it.
Skip this step and you’ll end up with dull, streaky chocolate that looks homemade in all the wrong ways.
How Heart Molds Create Professional Results
Silicone heart molds give you those perfect edges that hand-shaping simply can’t match. The flexible material releases the finished hearts without cracking or breaking.
Fill each mold about three-quarters full, then tap gently to remove air bubbles. This prevents hollow spots that weaken the structure.
Without molds, you’re stuck rolling and cutting, which never gives you that clean, uniform look that makes these special.
Stop Your Chocolate From Seizing Up
- Keep all utensils completely dry when melting chocolate since even tiny water droplets cause it to seize into an unusable paste.
- Warm your molds to room temperature before filling to prevent the peanut butter mixture from becoming too stiff to work with.
Frequently Asked Questions
Can I use natural peanut butter instead of regular?
Natural peanut butter works but adds extra oil that makes the filling softer. Drain off any separated oil first and add an extra 2 tablespoons of powdered sugar to compensate.
Why did my chocolate turn white after a few days?
White spots appear when chocolate wasn’t properly tempered or was stored in temperature fluctuations. Store finished hearts in the refrigerator in an airtight container to prevent this.
What if I don’t have heart-shaped molds?
Roll the peanut butter mixture into balls, flatten slightly, then use a heart-shaped cookie cutter. The edges won’t be as clean but they’ll still taste amazing.
How long do these keep fresh?
Store in the refrigerator for up to 2 weeks in an airtight container. Let them sit at room temperature for 5 minutes before serving for the best texture.
Highly Recommended
Reese’s Peanut Butter Hearts
Ingredients
Filling
Coating
Equipment Needed
- Heart-shaped silicone candy molds
- Medium microwave-safe bowl
- Small offset spatula
- Wire cooling rack
Instructions
- Combine peanut butter base: Mix peanut butter and softened butter in a large bowl until completely smooth and creamy, about 2 minutes of vigorous stirring.
- Create peanut butter filling: Gradually add powdered sugar, vanilla, and salt, mixing until the mixture forms a smooth, moldable dough that holds together when pressed.
- Fill heart molds: Divide the peanut butter mixture evenly among heart-shaped molds, pressing firmly to eliminate air pockets and create smooth tops.
- Chill peanut butter hearts: Refrigerate filled molds for 45 minutes until the peanut butter hearts are firm enough to remove without losing their shape.
- Melt chocolate coating: Melt chocolate chips and coconut oil in microwave in 30-second intervals, stirring between each interval until completely smooth.
- Coat hearts with chocolate: Let melted chocolate cool for 3 minutes, then dip each peanut butter heart completely, allowing excess chocolate to drip off before placing on wire rack.
- Set chocolate coating: Refrigerate coated hearts for 1 hour until chocolate is completely set and has a glossy finish.
Nutrition Facts
Per Serving (1 heart)
