Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Homemade Reese’s Valentine’s Hearts recreate iconic peanut butter-chocolate candy in perfect romantic heart shape using simple no-bake method with creamy peanut butter filling dipped in milk chocolate.

These addictive treats serve 24 in 45 minutes plus chilling perfect Valentine’s gifting class parties or midnight cravings.

Why This Recipe Works

Powdered sugar creates fudgy peanut butter texture mimicking store-bought perfectly. Room temperature mixing prevents graininess ensures smooth dipping. Heart cookie cutter maximizes yield minimal waste. Double-dipped chocolate seals filling prevents leakage. Freezing between steps maintains clean heart shapes.

Ingredients & Prep

Peanut Butter Filling: 1 cup creamy peanut butter Jif/Skippy, ¼ cup unsalted butter softened, 1½ cups powdered sugar sifted, ½ tsp vanilla extract, ¼ tsp kosher salt. Chocolate Coating: 16 oz milk chocolate chips or candy melts, 1 tsp vegetable oil optional shine.

Step-by-Step Instructions

Beat peanut butter butter powdered sugar vanilla salt electric mixer smooth 2 minutes. Press into parchment-lined 8×8 pan ½-inch thick freeze 30 minutes firm. Cut hearts with 2-inch cookie cutter re-press scraps freeze cutouts 15 minutes. Melt chocolate oil microwave 30-second intervals stirring smooth. Dip each heart fork tap excess place parchment-lined tray. Freeze 10 minutes set drizzle optional second chocolate layer. Store refrigerator.

Homemade Reese’s Valentine’s Hearts Recipe

Flavor Variations

Variation Key	Add/Swap	Resulting Twist
Dark Chocolate	Milk chocolate dark 60%	Sophisticated bitter
Pretzel Crunch	¼ cup crushed pretzels filling	Salty sweet
Sea Salt Flake	Pinch fleur sel chocolate	Gourmet finish
White Chocolate Drizzle	Second layer white chocolate	Triple threat

Storage Tips

Refrigerate airtight 2 weeks. Freeze 3 months excellent shipping. Serve room temp optimal texture.

FAQs

Filling crumbly? Extra teaspoon peanut butter. Chocolate bloom? Avoid water temperature shock. Hearts soft? Freeze solid before dipping.

Conclusion

Homemade Reese’s Valentine’s Hearts capture candy aisle magic through no-bake simplicity creamy crunchy chocolatey perfection.

Homemade Reese’s Valentine’s Hearts Recipe

Print Recipe

Homemade Reese’s Valentine’s Hearts deliver creamy peanut butter fudge centers dipped in silky milk chocolate with perfect salty-sweet balance. No-bake candy perfection molds authentic Reese’s texture using simple pantry staples and heart cookie cutter. Ultimate romantic gift packaging for Valentine’s Day treat exchanges and love declarations. Pinterest chocolate peanut butter domination.

Author: ssam
Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 1 hour 20 mins (+ chill)
Yield: 24–30 hearts 1x
Category: Dessert
Method: No Bake
Cuisine: American

Ingredients

Scale

Peanut Butter Filling:
1½ cups creamy peanut butter (Jif/Skippy)
½ cup unsalted butter (room temp)
1½ cups powdered sugar (sifted)
1 tsp vanilla extract
¼ tsp kosher salt
Chocolate Coating:
20 oz milk chocolate candy coating (or melting wafers)
OR 16 oz milk chocolate chips + 2 tbsp coconut oil
Equipment:
3-inch heart cookie cutter
Parchment paper

Instructions

1. Beat peanut butter + butter 2 mins creamy smooth.
2. Add powdered sugar + vanilla + salt gradually until fudgy dough forms.
3. Press ½-inch thick layer between parchment sheets (8×8 pan size).
4. Freeze 30 mins until firm but pliable.
5. Heart cutter maximum hearts. Re-press scraps, repeat.
6. Freeze cut hearts 1 hour minimum.
7. Melt chocolate coating smooth (microwave 30-sec bursts).
8. Fork dip each heart, tap excess. Parchment tray.
9. Refrigerate 15 mins until set. Store airtight.

Notes

Commercial peanut butter = smooth no oil separation.
Room temp butter = perfect emulsion.
½-inch thick = authentic Reese’s heart ratio.
Candy coating > chips = thin flawless shell.
Freeze hearts = clean chocolate dipping.
Storage: Fridge 3 weeks, freeze 3 months.
Gift packaging: Pink cellophane + ribbon = Pinterest gold.
Scale up: Double perfect for party favors.
Make ahead: Freeze month prior, dip day-of.
Makes 24-30 hearts. Valentine’s candy perfection.

Nutrition

Serving Size: 1 heart
Calories: 195
Sugar: 16g
Sodium: 110mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 4g
Cholesterol: 10mg

Keywords: homemade reeses hearts, valentines peanut butter hearts, chocolate peanut butter hearts, copycat reeses candy