Homemade Reese’s Peanut Butter Hearts

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

3 cups confectioners’ sugar, sifted

16 oz creamy peanut butter

¼ cup unsalted butter, room temperature

¼ tsp fine sea salt

1 tsp vanilla extract

3 tbsp whole milk

20 oz semi-sweet chocolate, chopped

2 tsp coconut oil, optional

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides so you can easily lift the mixture out later. Set aside.

In a large mixing bowl, beat together the confectioners’ sugar, peanut butter, butter, sea salt, and vanilla until well combined. Scrape down the sides and bottom of the bowl as needed.

Add the milk one tablespoon at a time, mixing until the dough becomes soft, workable, and slightly sticky. The texture should feel like play dough. If it is too sticky, add a little more confectioners’ sugar. If it is too dry, add a tiny splash more milk.

Press the peanut butter mixture evenly into the prepared pan. For a smooth top, place a sheet of plastic wrap over the mixture and gently press it flat with your hands.

Freeze for 90 minutes.

Line a large baking sheet with parchment paper. Remove the peanut butter mixture from the freezer, then lift it out of the pan using the parchment paper handles.

Use a 2-inch heart-shaped cookie cutter to cut out as many hearts as possible. Gather the scraps, gently press them back together, flatten again, and cut more hearts so nothing goes to waste.

Transfer the hearts to the prepared baking sheet and freeze again for 90 minutes, or until completely firm.

About 20 minutes before dipping, melt the chocolate. Place the chopped chocolate and coconut oil, if using, in a heatproof bowl over simmering water. Stir until smooth and fully melted, then carefully remove from the heat.

Place one peanut butter heart on a fork and dip it into the melted chocolate until fully coated. Let the extra chocolate drip off, then place it back onto the parchment-lined sheet. Add sprinkles if desired. Repeat with the remaining hearts.

Chill the dipped hearts in the refrigerator or freezer for a few minutes until the chocolate is firm.

Store covered in the refrigerator for up to 2 weeks.

𝗧𝗶𝗽𝘀

Use creamy peanut butter for the smoothest filling.

Keep the hearts very cold before dipping so they hold their shape.

Coconut oil helps make the chocolate smoother and shinier, but it is optional.

You can decorate with sprinkles, crushed peanuts, sea salt, or a drizzle of white chocolate.