Here’s another last minute valentine treat for you. We posted this recipe at Halloween. But peanut butter hearts are just as yummy in February.
1 cup smooth peanut butter
1/3 cup softened butter (My mom says the butter must be softened–not melted and not hard–so your dough turns out right. She said, “No one wants lumps of butter in their dough.”)
1 lb powdered sugar–you might not use all of this
chocolate for melting–you can use chocolate chips, Hershey bars, or whatever you’d like
white candy melts
coarse salt, such as kosher or sea salt
Using a stand mixer with the paddle attachment, mix the butter & peanut butter until smooth. Slowly add the powdered sugar until it forms a soft dough. Adding too much powdered sugar will cause the dough to crumble, adding not enough will cause the dough to be too soft to dip in the chocolate. You should end up with a stiff, but moldable dough. On your counter top, roll out the peanut butter dough with a rolling pin to a 1/2 inch thickness. Use powdered sugar on the counter and rolling pin if needed to keep the dough from sticking. We used mini cookie cutters in heart shapes for our treats. According to my mom, it’s best if you can let the cut out shapes sit out overnight to let them dry out a little bit. Melt the chocolate in a double boiler on the stove top or in a glass dish in the microwave. Dip the shapes into the white or regular chocolate with a fork and place onto wax paper or parchment to cool. Sprinkle nonpareils or a pinch of coarse salt onto the uncooled chocolate hearts. Place your finished treats into the refrigerator to help them set. Use a thin metal spatula to remove them from the parchment and to avoid getting finger prints on your valentine treats.
Photos by Nicole Hill Gerulat.