For Valentine's Day, I decided to use one of our chocolate molds to make peanut butter hearts. These are super easy and quick to make. Don't like peanut butter? Try almond or sunbutter instead. Want to make them vegan? Use coconut oil in place of butter.
- Chocolate coating
- Peanut butter, 1/2 cup
- Confectioner's Sugar, 1/2 cup, sifted
- Butter, 2 TBSP, melted
1) Melt the chocolate coating and add a thin layer of chocolate to each of the hearts. Tap the mold on the counter to make sure there are no air bubbles. Put the mold into the freezer for about 10 minutes.
2) While the chocolate is cooling, mix the peanut butter, confectioner's sugar and butter together. I use smooth peanut butter and use a new jar when I make peanut butter cups. (It's a lot easier to mix than using peanut butter that's been in the fridge).
3) Take a small amount of peanut butter and add it to each of the hearts. Since the heart molds are fairly shallow, you need only a little bit. Make sure there's still some room for the last layer of chocolate. Place the hearts back in the fridge for a few minutes. (It'll help solidify the peanut butter and make it easier to spread the chocolate.)
4) After about 10 minutes, take the hearts out and add a layer of melted chocolate over the peanut butter. Place the hearts back in the freezer for about 10 minutes.
5) Once cooled, carefully remove the hearts from the mold.
Makes about 16 hearts. Store in the fridge for up to 2 weeks.