Chocolate Peanut Butter Valentine’s Hearts
★★★★★

Prep Time: 30 minutes Yield: 20 hearts

Description
Valentine’s Day is just around the corner, and you are probably looking for fun and tasty Valentine’s treat to make. Stop looking! This Chocolate Peanut Butter Valentine’s Heart recipe is super simple and easy to make. These cute chocolate peanut p
butter heart desserts are melt-in-your-mouth good and healthier than the store bought version!!!

Ingredients
1 cup organic creamy peanut butter-room temperature (you can substitute with Almond butter or nut butter of choice)
¼ cup unsalted butter or plant butter or coconut oil-melted
2 Tablespoons brown sugar
2 teaspoon vanilla extract
¼ teaspoon salt
2 cups powdered sugar or stevia
10–12 oz. organic chocolate chopped in small pieces (I used half of semi-sweet and half of milk chocolate) or use good quality candy coating (it’s easier to work with than with real chocolate, if you don’t have too much experience)
*You can also use dairy free chocolate

Instructions

Line an 8 x 8 inch dish with parchment paper, leaving the paper overhanging over the sides so you can easily lift it later and set aside.

Then, in a mixing bowl, stir together peanut butter, melted butter or coconut oil, brown sugar, vanilla, and salt, until sugar dissolves.

Next, gradually mix in powdered sugar.

Press the mixture into prepared dish, smoothing the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.

Place in the freezer until firm enough for cutting.

When the mixture is firm enough, line a tray with parchment paper and set aside.

Using a small cookie cutter in the shape of heart (or other shape of choice), cut out the shapes and place them on the tray.

Don’t waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least a few more hearts.

Place them in the freezer until firm.

Melt the chocolate (or candy coating) and line another tray with parchment paper.

Using a fork, dip each heart into melted chocolate to cover completely.

Gently tap the fork to drip of the excess of chocolate. (Since the peanut butter mixture softens really fast at the room temperature, I suggest you to take just a few hearts at the time from the freezer, as it will be easier to work with the firm hearts)

Place chocolate covered hearts on the parchment paper lined tray.

Refrigerate until chocolate has set.

Store in the fridge or freeze for longer storage.

Notes
The number of hearts depends on the size of your cookie cutter. Mine was about 1 ½ inches and I made about 30 hearts.

ENJOY!!!

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