Copycat Reese’s Peanut Butter Hearts
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These Copycat Reese’s Peanut Butter Hearts are about to become your new Valentine’s Day obsession. Crisp chocolate shells filled with creamy, sweet peanut butter filling that tastes just like the real thing (maybe better, honestly), and you get to make them in adorable geometric heart molds that look like they came straight from a candy boutique.
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Why You’ll Love These Homemade Peanut Butter Hearts
- Better than store-bought. The peanut butter to chocolate ratio is completely in your control. Want more filling? Go for it.
- So impressive looking. The geometric heart mold make these look like fancy chocolatier candy, but they’re surprisingly simple to make.
- Customizable. Add rice krispies for crunch, use dark or milk chocolate, or mix in your favorite add-ins.
- Great for gifting. Pop them in little treat bags and you have an instant homemade Valentine’s gift that looks like a million bucks.
- No special equipment needed. Just silicone molds, a microwave, and a bowl. That’s it!
What You’ll Need
- Heart shaped silicone mold – (geometric ones work beautifully)
- Melted chocolate (dark, milk, or white)
- Small spoon or food-safe brush
- Freezer space
Ingredients for Copycat Reese’s Peanut Butter Hearts
Chocolate Peanut Butter Hearts Recipe
Chocolate Coating Recipe
- 2 cups semi-sweet or dark chocolate, chopped (or a mixture of both, can also opt for milk or white chocolate)
Peanut Butter Filling Recipe
- ¼ cup butter, softened to room temperature
- 1 cup peanut butter, creamy
- 1 cup powdered sugar (add up to 1 1/2 cups, or reduce to 1/2 cup for less powdered sugar, taste to adjust)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: rice krispies or toasted quinoa for crunch
Instructions How to Make Chocolate Peanut Butter Hearts
- Melt the chocolate. Place 2 cups chopped chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each until completely smooth and glossy. Don’t rush this step or you’ll end up with seized chocolate.
- Coat the silicone molds. Spoon about 1 tablespoon of melted chocolate into each heart cavity. Use the back of a spoon or a small brush to coat the bottom and sides evenly, making sure there are no thin spots. Pop the molds in the freezer on a tray lined with parchment paper (easy clean up) to support them for 5 to 10 minutes until the chocolate is completely set.
- Make the peanut butter filling. In a medium bowl, beat 3 tablespoons softened butter with 1/2 cup peanut butter until smooth and creamy. Add 1 cup powdered sugar and 1 teaspoon vanilla extract, mixing until you have a thick, moldable filling. If you want to add rice krispies or toasted quinoa for crunch, fold them in now.
- Fill the chocolate shells. Remove the molds from the freezer. Scoop about 1 tablespoon of the peanut butter mixture into each chocolate shell. Press gently to flatten, leaving a small border around the edges so the top layer of chocolate can seal everything in.
- Seal with more chocolate. Spoon melted chocolate over the peanut butter filling, covering it completely and smoothing the tops. Tap the mold gently on the counter to release any air bubbles. Freeze again for 15 to 20 minutes until fully set.
- Unmold and enjoy! Carefully pop the hearts out of the molds. The silicone makes this easy. Drizzle with extra chocolate or add sprinkles if you’re feeling fancy.
What Chocolate to Use for Homemade Peanut Butter Hearts
Choosing the right chocolate makes all the difference. For the smoothest melt, prettiest shine, and that satisfying snap, here’s what works best for these copycat homemade Reese cups.
Couverture Chocolate (Best Choice)
Couverture is the secret behind that professional candy-shop finish. It melts ultra-smooth, coats evenly, and sets with a gorgeous shine and clean snap thanks to its higher cocoa butter content. Great options: Callebaut, Valrhona, Guittard wafers, or Ghirardelli melting wafers (real chocolate, not candy melts).
High-Quality Chocolate Bars
If you don’t have couverture on hand, chopped chocolate bars are the next best thing. They melt beautifully and taste rich. Great options: Ghirardelli, Lindt, Trader Joe’s Pound Plus, or Guittard bars.
Chocolate Chips (Use Only If Needed)
Chocolate chips can work, but they’re designed to hold their shape, so they melt thicker and sometimes clump. If you use them, add 1 teaspoon of neutral oil or coconut oil per cup of chips for a smoother, glossier finish.
Dark, Milk, or White?
- Dark chocolate (60 to 72%) gives the smoothest melt and most reliable set.
- Milk chocolate is sweeter and softer. Bars or couverture wafers work best.
- White chocolate needs to be high-quality (bars or couverture). Chips tend to scorch and seize quickly.
Tips for the Best Homemade Peanut Butter Cups
- Use creamy peanut butter. Chunky peanut butter makes the filling harder to press flat and can cause lumps. Save the crunchy stuff for eating straight from the jar.
- Softened butter is key. Cold butter won’t blend smoothly with the peanut butter, and you’ll end up with a grainy filling.
- Don’t skip the freezer steps. The freezer sets the chocolate quickly and keeps it from melting when you add warm filling or more chocolate on top.
- Work in batches if needed. If your chocolate starts to thicken, microwave it for 10 seconds and stir to bring it back to a smooth consistency.
How to Store Chocolate Peanut Butter Hearts
- Store no bake peanut butter hearts in an airtight container in the refrigerator for up to 2 weeks. They’ll stay fresh and the chocolate will keep that nice snap.
- For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Let them sit at room temperature for a few minutes before eating.
- Keep these away from heat and direct sunlight. Chocolate blooms (that white coating) when it gets too warm, and while it’s still safe to eat, it doesn’t look as pretty.
Homemade Peanut Butter Heart Variations
- Crunchy peanut butter hearts: Add 2 tablespoons of rice krispies or toasted quinoa to the filling for extra texture.
- Buckeye style: Skip the top layer of chocolate and leave the peanut butter filling partially exposed for a buckeye look.
- Almond butter hearts: Swap the peanut butter for almond butter or cashew butter for a different flavor profile.
- White chocolate drizzle: After unmolding, drizzle melted white chocolate over the tops for a beautiful two-tone effect.
If you love peanut butter and chocolate, you’ll also want to try these Chocolate Peanut Butter Crunch Cups or these 4 Ingredient Mini Peanut Butter Cups. For more Valentine’s Day candy ideas, check out the 10 Dreamy Valentine Desserts Cookbook!
Peanut Butter Hearts FAQs
Can I use natural peanut butter?
Natural peanut butter can be oilier and may make the filling softer. If you use it, you might need to add a bit more powdered sugar to get the right consistency for this peanut butter filling recipe.
Why did my chocolate seize?
Chocolate seizes when it comes into contact with water or gets overheated. Always use dry utensils and bowls, and melt chocolate slowly in short bursts.
How do I get the hearts out of the molds without breaking them?
Make sure the chocolate is fully set before unmolding. Silicone molds are flexible, so you can gently push from the bottom to pop them out. If they’re sticking, put them back in the freezer for a few more minutes.
Can I make these ahead of time?
Absolutely! These are great for making ahead. Store them in the fridge and they’ll be ready whenever you need them for gifting or snacking.
These copycat Reese’s peanut butter hearts are the homemade Valentine’s Day treat that will have everyone asking for your recipe. Once you make your own, those store-bought peanut butter cups just won’t compare.
Whether you make these today, tomorrow or next week, you’ll love these no bake peanut butter cups. Pure chocolate peanut butter heaven!
Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Chocolate Peanut Butter Recipes
- Valentine Chocolate Peanut Butter Hearts
- Chocolate Covered Strawberry Cheesecake Bites
- Chocolate Peanut Butter Crunch Cups
- Healthy Peanut Butter Cup Quinoa Crispy Treats
- Chocolate Heart Peanut Butter Cookies
Copycat Reese's Peanut Butter Hearts
Equipment
- Silicone heart molds
- Microwave-safe bowl
- Small spoon or food-safe brush
- Medium mixing bowl
Ingredients
Chocolate Coating
- 2 cups semi-sweet or dark chocolate chopped, or a mixture of both, can also use milk or white chocolate
Peanut Butter Filling
- ¼ cup butter softened
- 1 cup peanut butter creamy works best
- 1 cup powdered sugar add more 1 & 1/2 cups for more sweetness or 1/2 cup for less sweetness, taste to adjust.
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional Add-ins
- 2 tablespoons rice krispies or toasted quinoa for crunch
Instructions
- Melt 2 cups chopped chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each until completely smooth and glossy.
- Spoon about 1 tablespoon of melted chocolate into each heart cavity. Use the back of a spoon or brush to coat the bottom and sides evenly. Freeze for 5-10 minutes until set.
- In a medium bowl, beat softened butter with peanut butter until smooth. Add powdered sugar, vanilla extract and salt, mixing until thick and moldable. Fold in optional add-ins if using.
- Remove molds from freezer. Scoop about 1 tablespoon of peanut butter mixture into each chocolate shell. Press gently to flatten, leaving space around the edges.
- Spoon melted chocolate over the filling, covering completely and smoothing the tops. Tap gently to release air bubbles. Freeze for 15-20 minutes until fully set.
- Carefully unmold the hearts. Drizzle with extra chocolate or add sprinkles if desired. Store in the refrigerator.
Notes
Nutrition
