Homemade Reese's Peanut Butter Hearts

You know those recipes that make you feel like you've created something truly special? These homemade peanut butter hearts are exactly that kind of recipe.

Last Tuesday, I was at the grocery store with Amy, and she spotted those Reese's heart-shaped candies lined up for Valentine's Day. She grabbed a bag and looked at me with those big eyes, asking if we could get them. Instead of buying them, I told her we'd make our own at home, and honestly? She thought I was joking until I actually pulled out my cookie cutters and got to work.

These chocolate covered peanut butter hearts taste just like the store-bought version, but they're so much better because you control what goes into them. The peanut butter filling is smooth and creamy, the chocolate coating is rich and melts in your mouth, and the heart shape makes them perfect for Valentine's Day gifts or treating yourself (no judgment here). Plus, making homemade candy recipes with the kids is one of my favorite weekend activities.

The best part? You don't need any fancy equipment or hard-to-find ingredients. Just your basic baking supplies, a heart-shaped cookie cutter, and about three hours of mostly inactive time while they chill. Bradley walked by while I was making these and said, "Mom, those actually look professional." Coming from a teenager who usually just grunts at me, that was high praise.

Jump to:

• Why You'll Love These Peanut Butter Hearts
• Ingredients For Chocolate Peanut Butter Hearts
• How To Make Homemade Peanut Butter Hearts
• Storage Tips For Peanut Butter Hearts
• My Best Tips For Perfect Chocolate Peanut Butter Hearts
• FAQs About Homemade Peanut Butter Hearts
• Recipes You May Like
• Making Sweet Memories With Peanut Butter Hearts
• Homemade Reese's Peanut Butter Hearts

Why You'll Love These Peanut Butter Hearts

• Simple ingredients you already have - Just peanut butter, powdered sugar, butter, chocolate, and a few other pantry staples. No strange ingredients that you'll use once and never touch again.
• Ready in under four hours total - Most of that time is just freezer time while you go about your day. The actual hands-on work takes maybe 45 minutes.
• Perfect for gift giving - These look bakery-quality and show so much more thought than store-bought candy. I made a batch last year for John's office, and people are still asking when I'm making them again.
• Tastes better than Reese's - I'm serious about this one. The homemade version has a richer peanut butter taste and the chocolate coating is smoother.
• Kid-friendly project - Amy helped me cut out the heart shapes, and she felt so proud seeing them turn out perfectly. It's a great activity for a cold February afternoon.
• Freezer-friendly - Make them weeks ahead and pull them out when you need them. They keep beautifully in the freezer for up to three months.

Ingredients For Chocolate Peanut Butter Hearts

For the Peanut Butter Filling:

• 3 cups (340g) confectioners' sugar, sifted
• 1 (16-ounce) jar (454g) creamy peanut butter (JIF or Skippy work great)
• ¼ cup (57g) unsalted butter, room temperature
• ¼ teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 3 tablespoons (42ml) whole milk

For the Chocolate Coating:

• 20 ounces semi-sweet chocolate, chopped
• 2 teaspoons coconut oil (optional, but helps with smooth coating)
• Pink and white nonpareils for decoration (optional)

A quick note about the peanut butter: Don't use natural or organic peanut butter for this recipe. Trust me on this one. I tried it once thinking it would be healthier, and the mixture turned out way too oily and wouldn't set properly. Stick with regular creamy peanut butter like JIF or Skippy.

How To Make Homemade Peanut Butter Hearts

Preparing the Peanut Butter Mixture

1. Line an 8x8-inch baking pan with parchment paper, letting the paper hang over two sides like handles. You'll thank yourself later when it's time to lift everything out.
2. Combine the dry and wet ingredients in a large bowl using an electric handheld mixer, or use a stand mixer with the whisk attachment. Mix the confectioners' sugar, peanut butter, butter, sea salt, and vanilla on medium-low speed until everything comes together. Stop and scrape down the sides and bottom of the bowl a few times to make sure nothing gets left behind.
3. Add the milk gradually - one tablespoon at a time. You want a texture similar to play-dough, slightly sticky but easy to work with. If it's too sticky, add more confectioner's sugar a tablespoon at a time. Too dry? Add another teaspoon of milk until it feels right.
4. Press the mixture into your prepared pan, spreading it evenly across the bottom. Here's a trick from my cooking school days: place a sheet of plastic wrap over the surface and press gently with your hands. This keeps your hands clean and helps get a perfectly smooth, even layer.
5. Freeze for exactly 90 minutes. While you're waiting, line a large baking sheet with parchment paper and set it aside.

Cutting and Shaping

6. Remove the pan from the freezer after 90 minutes. Use those parchment paper handles to lift the whole peanut butter slab out onto your counter.
7. Cut out heart shapes using a 2-inch heart-shaped cookie cutter. Press straight down and lift straight up for the cleanest edges. Amy likes to do this part because it reminds her of making cookies.
8. Don't waste any scraps - this is important! Gather all those leftover bits, knead them gently into a ball, press them flat again, and cut more hearts. You should get about five extra hearts this way.
9. Transfer all the hearts carefully to your prepared baking sheet, then pop them back in the freezer for another 90 minutes until they're completely firm.

Dipping in Chocolate

10. Melt your chocolate about 20 minutes before you plan to start dipping. Heat the chocolate and coconut oil (if using) in a double boiler over simmering water, stirring occasionally until completely smooth. The coconut oil helps make the chocolate easier to work with and gives it a nice shine.
11. Dip each heart by placing it on a fork and lowering it into the melted chocolate. Let it get completely covered, then lift it up and tap the fork gently on the side of the bowl to let excess chocolate drip off. Place it back on the parchment-lined sheet.
12. Add sprinkles immediately if you're using them, before the chocolate sets. I like pink and white nonpareils for Valentine's Day, but Bradley thinks they're unnecessary. John's on my side though.
13. Let the chocolate harden by placing the sheet back in the freezer or refrigerator for a few minutes. Once they're set, you can transfer them to a covered container and keep them in the fridge for up to two weeks.

Storage Tips For Peanut Butter Hearts

These homemade Reese's hearts keep really well, which makes them perfect for making ahead.

Refrigerator storage: Keep them in an airtight container in the fridge for up to two weeks. I like to layer them between sheets of parchment paper so they don't stick together.

Freezer storage: These freeze beautifully for up to three months. Just make sure they're in a freezer-safe container, and separate the layers with parchment paper. When you're ready to eat them, let them sit at room temperature for about five minutes, or enjoy them straight from the freezer if you like them extra firm.

Room temperature: I don't recommend leaving these out at room temperature for more than an hour or two, especially if your kitchen is warm. The peanut butter filling can get too soft, and the chocolate might start to look dull.

My Best Tips For Perfect Chocolate Peanut Butter Hearts

Use room temperature butter - This makes mixing so much easier and helps everything come together smoothly. Cold butter will leave lumps in your peanut butter mixture.

Don't skip the freezing times - I know it's tempting to rush this part, but the hearts need to be completely firm before dipping. Otherwise, they'll fall apart in the chocolate, and you'll end up with a mess. Ask me how I know.

Work quickly when dipping - The longer the hearts sit out of the freezer, the softer they get. I usually dip about six at a time, then pop them back in the freezer before continuing with the next batch.

Try different chocolate types - While I usually stick with semi-sweet, you can use milk chocolate for a sweeter version (more like the real Reese's) or dark chocolate if you want something less sweet. John actually prefers the dark chocolate version.

Make them different shapes - Don't have a heart cookie cutter? Use circles, stars, or even just cut them into squares with a knife. They'll taste just as good no matter what shape they are.

Add toppings for variety - Try crushed pretzels, chopped nuts, or different colored sprinkles depending on the occasion. I've made these with crushed candy canes at Christmas, and they were amazing.

FAQs About Homemade Peanut Butter Hearts

Recipes You May Like

• Christmas Peanut Butter Balls - Another peanut butter candy recipe that's just as easy and delicious
• Saltine Cracker Toffee Recipe - Perfect homemade candy for gift giving
• Yuzu Lemon Crinkle Cookies - Beautiful cookies for special occasions

Making Sweet Memories With Peanut Butter Hearts

There's something really special about making candy at home. These homemade peanut butter hearts have become a Valentine's Day tradition in our Nashville kitchen, and honestly, I look forward to making them every year.

The look on Amy's face when she realized we actually made something better than the store-bought version was priceless. And Bradley, who usually acts too cool for everything, has already asked if we can make them again next weekend for his girlfriend. (Yes, my 14-year-old has a girlfriend now, and I'm trying not to think too hard about that.)

These hearts are simple enough that you don't need to be an expert baker, but impressive enough that people will think you spent hours on them. Make a batch this week and see for yourself.

Give this recipe a try and let me know what you think! Save it on Pinterest so you can find it again when Valentine's Day rolls around.

Happy baking, and here's to many more delicious treats with your loved ones!

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