Homemade Reese’s Peanut Butter Chocolate Hearts

Why I Love This Recipe

I love how fast and foolproof these are—no oven required and only a few basic ingredients. They taste just like Reese’s, but even better because I control the sweetness and thickness. The heart shape makes them extra fun and festive, but I can shape them any way I want. They store well and are super giftable, though I usually end up keeping most of the batch for myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Peanut Butter Filling:

• 1 cup creamy peanut butter

• 3 tablespoons melted butter

• 1 ½ cups powdered sugar

• ½ teaspoon salt

• ½ teaspoon vanilla extract

For the Chocolate Coating:

• 2 cups milk chocolate chips or melting wafers

• 1 tablespoon coconut oil (optional, for smoother coating)

Directions

1. Make the peanut butter filling:
I mix together the peanut butter, melted butter, powdered sugar, salt, and vanilla in a bowl until smooth and thick. The texture should be soft but hold its shape.

2. Press and freeze:
I press the mixture evenly into a parchment-lined 9×9-inch baking dish and freeze it for 20–30 minutes, until it’s firm enough to cut cleanly.

3. Cut into hearts:
Once firm, I use a heart-shaped cookie cutter to cut out the hearts. I place the cut hearts back into the freezer so they stay solid while I melt the chocolate. (I take out one at a time when dipping—this keeps the shape perfect.)

4. Melt the chocolate:
I melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. I add coconut oil if I want a shinier, silkier coating.

5. Dip and set:
I dip each peanut butter heart into the melted chocolate, tap off the excess, and place it on parchment paper or a cooling rack. Then I let them set at room temp or pop them in the fridge to chill faster.

Servings and timing

• Servings: About 12–15 hearts (depending on size)

• Prep Time: 20 minutes

• Chill Time: 30–40 minutes

• Total Time: About 1 hour

Variations

• Dark chocolate version: I swap in dark chocolate chips for a richer flavor.

• Crunchy twist: I use crunchy peanut butter or mix crushed pretzels into the filling.

• Nut-free: I use sunflower seed butter for an allergy-friendly option.

• Holiday shapes: I cut them into trees, eggs, or stars depending on the season.

Storage/Reheating

• Fridge: I store them in an airtight container in the fridge for up to a week.

• Freezer: These freeze beautifully—just layer them between parchment and freeze for up to 2 months.

• To serve: I let frozen hearts sit at room temperature for about 10 minutes before enjoying.

FAQs

Can I use natural peanut butter?

I can, but I make sure it’s well-stirred and not too oily or runny, or the filling won’t hold together as well.

Do I have to use coconut oil in the chocolate?

Nope, it’s optional. I add it when I want a smoother, shinier finish, but the hearts will still turn out great without it.

What if I don’t have a heart-shaped cookie cutter?

No problem—I use any shape I like, or even cut the mixture into squares with a knife.

Can I make these dairy-free?

Yes. I use dairy-free chocolate and a plant-based butter substitute. Most creamy nut butters are already dairy-free.

How do I keep the hearts from melting in the chocolate?

I keep them in the freezer until I’m ready to dip. I only take out one at a time so they stay firm and don’t lose their shape when dipped.

Conclusion

These Homemade Reese’s Peanut Butter Chocolate Hearts are everything I want in a sweet snack—simple, rich, and totally satisfying. Whether I’m making them for Valentine’s Day or just because I need a peanut butter fix, they’re always a hit. No oven, no fuss—just pure chocolatey, peanut buttery goodness.