Chocolate Covered Peanut Butter Hearts (Print Version)
# Ingredients:
→ Peanut Butter Filling
01 -
1/2 cup unsalted butter, room temperature for 10 minutes
02 -
1/4 cup granulated sugar
03 -
2 cups creamy peanut butter (Skippy brand recommended)
04 -
1/2 teaspoon salt
05 -
1 Tablespoon vanilla extract
06 -
4 cups powdered sugar
→ Chocolate Coating
07 -
6-8 cups Ghirardelli Melting Chocolate
# Instructions:
01 -
In a stand mixer fitted with a paddle attachment, whip up the butter, sugar, and peanut butter until light and fluffy, about 2 minutes
02 -
Add in the salt, vanilla, and powdered sugar and mix on low speed for about 30 seconds, then whip on high speed for 30 seconds to combine into a dough-like texture
03 -
Place dough between two sheets of parchment paper and roll out to 1/2 or 1/4 inch thick, depending on preference
04 -
Transfer the dough (between parchment) to a cookie sheet and freeze for 30 minutes until firm
05 -
Remove top parchment, cut hearts with cookie cutter, and transfer to a new parchment-lined sheet. Refreeze scraps and repeat process
06 -
Freeze heart shapes for 30 minutes until nearly frozen
07 -
Heat chocolate melts in microwave for 1 minute, stir, then heat 30 seconds more and stir until smooth
08 -
Working in small batches of 2-3 hearts, dip frozen hearts in chocolate, tap off excess, and place on parchment paper
09 -
Add remaining melted chocolate to a drip bottle or piping bag and drizzle over the set chocolate hearts
# Notes:
01 -
Work quickly when dipping hearts to prevent them from softening
02 -
Keep unused hearts in freezer while working in batches