I have to own up to something… I’ve never been the biggest chocolate + peanut butter fan. BUT as I’ve gotten older I’ve started to enjoy peanut butter more, and Reese’s are my husband’s favorite candy. I decided to make homemade Reese’s and wow…. they were SO good. I couldn’t stop eating them! With Valentine’s Day around the corner I wanted to share the heart version, so see below for the recipe and recipe tips to ensure they turn out perfect every time!
Recipe tips:
Chocolate: I prefer to use milk chocolate for this recipe but you can use whatever type you prefer! I also like to use the melting wafers you can buy at the store as they easily melt and harden making the perfect coating. You can also use almond bark, or chocolate chips if you’d like.
Freezing: Do not skip this step! The peanut butter mixture is soft so in order to have them keep their shape. You want to freeze before cutting out the hearts, and then refreeze before dipping. This makes the process way easier!
Storage: These can be stored in the refrigerator or at room temperature. They will keep in the fridge for longer, and you can make ahead and freeze for up to 3 months!
Silicone Heart Mold Option:
Instead of cutting out the hearts, you can also make these using silicone heart molds. Simply pour melted chocolate into each cavity, tilting the mold to coat the sides completely, then let it set until firm. Spoon the peanut butter mixture into the center, leaving a little space around the edges, and pour more melted chocolate over the top to seal. Let the hearts set fully, either in the refrigerator for a quicker finish or at room temperature, before gently popping them out of the molds.
This recipe is super simple and honestly better than the store bought version. If you end up trying the recipe please leave a rating and comment below!
Homemade Reese’s Hearts
Ingredients
- 1 ¼ cup creamy peanut butter
- ⅓ cup salted butter room temperature
- ½ tsp vanilla extract
- ¼ cup light brown sugar
- 1 ½ cups powdered sugar
- pinch of kosher salt
- 10 oz milk chocolate melting wafers or almond bark
Instructions
- Line 8 x 8 inch dish with parchment paper but leave some overhang on the sides of the paper to be able to pull out.
- In a stand mixer, or using a hand held mixer, beat all of the ingredients aside from the chocolate until smooth. Press into the prepared pan and freeze for 1 hour.
- Line a small baking sheet with parchment or wax paper. When the mixture is firm, cut out hearts using a small cookie cutter and set on prepared baking sheet. Once you finish cutting you can press the leftovers flat and cut out additional hearts. Place in the refrigerator for at least 30 minutes or until firm.
- In a medium heat proof bowl melt the chocolate wafers. Allow to cool for 5 minutes so the chocolate isn't hot.
- Use a fork to dip each heart into the melted chocolate and cover completely. Gently tap the fork to drip of the excess of chocolate. (The peanut butter mixture softens really fast at the room temperature so move quickly, or only pull out a few hearts at a time. Place chocolate covered hearts on the parchment paper lined tray. Allow the chocolate to harden and serve!
sooooooooooooo good
Uh. So in the instructions it says to beat all the ingredients together, but clearly not, if the chocolate is separate lol