Chocolate Hearts No-Bake (Print Version)
# Ingredients:
→ Filling
01 -
2 cups powdered sugar
02 -
¼ teaspoon salt
03 -
2 teaspoons vanilla extract
04 -
2 tablespoons brown sugar
05 -
¼ cup unsalted butter, melted
06 -
1 cup creamy peanut butter, room temperature
→ Coating
07 -
10-12 ounces chocolate, finely chopped
# Instructions:
01 -
Use parchment paper to line an 8x8 pan, letting some of it hang over the sides so it’s easy to lift out.
02 -
Combine peanut butter, melted butter, vanilla, salt, and brown sugar. Stir until smooth, then slowly add powdered sugar while mixing.
03 -
Spread the mixture into your lined pan, pressing it flat and even to about ½ inch thickness.
04 -
Pop the pan into the freezer and let it firm up enough to slice.
05 -
Use a small heart-shaped cutter to press out hearts from the firm mixture. Lay them on a parchment-lined tray, and gather scraps to re-roll for more hearts.
06 -
Put the tray of hearts back in the freezer until fully solid.
07 -
Melt your chocolate until smooth. Meanwhile, line another tray with parchment paper to hold the dipped hearts.
08 -
Take out a few frozen hearts at a time. Dunk each heart in the melted chocolate with a fork, then gently tap it against the edge of the bowl to shake off extra chocolate.
09 -
Put the coated hearts on the prepared tray, and chill them in the fridge until the chocolate hardens.
# Notes:
01 -
Yields about 30 hearts when using a 1½-inch cutter.
02 -
Store in the fridge or freeze if keeping longer.
03 -
Only take a few hearts out of the freezer at a time because they soften fast.