Chocolate Peanut Hearts (Print Version)
# Ingredients:
→ Filling
01 -
2 cups powdered sugar
02 -
1 cup peanut butter, creamy type, softened
03 -
2 teaspoons vanilla extract
04 -
¼ teaspoon salt
05 -
2 tablespoons brown sugar
06 -
¼ cup unsalted butter, warmed up
→ Coating
07 -
10-12 oz chocolate, chopped finely
# Instructions:
01 -
Take an 8x8-inch pan and lay out some parchment paper, letting the edges hang over for simple lifting later.
02 -
Combine the peanut butter, melted butter, vanilla, salt, and brown sugar until smooth and the sugar's not grainy. Mix in the powdered sugar bit by bit.
03 -
Push the mixture into your lined pan, and smooth the top down evenly until it's about ½ inch thick.
04 -
Put the dish in the freezer and leave it there till it’s firm enough to slice.
05 -
Use a small heart-shaped cookie cutter to press out hearts. Place them on a tray lined with parchment. Collect and reshape scraps to make more hearts.
06 -
Freeze the cut-out hearts until they're solid and cold.
07 -
Melt your chocolate or candy wafers while lining another tray with parchment paper.
08 -
Working with a few frozen hearts at a time, dunk each one in the melted chocolate using a fork. Shake off any extra chocolate.
09 -
Set the chocolate-covered hearts onto parchment paper and chill them in the fridge until the chocolate is firm.
# Notes:
01 -
Yields around 30 hearts using a 1½-inch cutter
02 -
Keep in the fridge or freeze if storing longer
03 -
Filling softens fast, so only work with frozen portions