{"id":8592,"date":"2026-06-02T14:02:32","date_gmt":"2026-06-02T14:02:32","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=8592"},"modified":"2026-06-02T14:02:32","modified_gmt":"2026-06-02T14:02:32","slug":"homemade-reeses-peanut-butter-hearts","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/homemade-reeses-peanut-butter-hearts\/","title":{"rendered":"Homemade Reese’s Peanut Butter Hearts"},"content":{"rendered":"
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Homemade Reese’s Peanut Butter Hearts
\nWhat You Need:
\n1 teaspoon vanilla extract
\n3 Tablespoons (42ml) whale milk
\n20 ounces semi-sweet chocalate, chopped
\n2 teaspoons coconut oil (optional)<\/div>\n
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Your Support and encouragement make us forget every bite of exhaustion, Thank you for being here with us!!<\/div>\n<\/div>\n
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3 cups confectioners\u2019 sugar, sifted<\/div>\n
16 oz creamy peanut butter<\/div>\n
\u00bc cup unsalted butter, room temperature<\/div>\n
\u00bc tsp fine sea salt<\/div>\n
1 tsp vanilla extract<\/div>\n
3 tbsp whole milk<\/div>\n
20 oz semi-sweet chocolate, chopped<\/div>\n
2 tsp coconut oil, optional<\/div>\n<\/div>\n
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Line an 8\u00d78-inch baking pan with parchment paper, leaving some overhang on two sides so you can easily lift the mixture out later. Set aside.<\/div>\n<\/div>\n
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In a large mixing bowl, beat together the confectioners\u2019 sugar, peanut butter, butter, sea salt, and vanilla until well combined. Scrape down the sides and bottom of the bowl as needed.<\/div>\n<\/div>\n
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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\u2019 sugar. If it is too dry, add a tiny splash more milk.<\/div>\n<\/div>\n
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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.<\/div>\n<\/div>\n
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Freeze for 90 minutes.<\/div>\n<\/div>\n
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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.<\/div>\n<\/div>\n
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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.<\/div>\n<\/div>\n
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Transfer the hearts to the prepared baking sheet and freeze again for 90 minutes, or until completely firm.<\/div>\n<\/div>\n
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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.<\/div>\n<\/div>\n
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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.<\/div>\n<\/div>\n
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Chill the dipped hearts in the refrigerator or freezer for a few minutes until the chocolate is firm.<\/div>\n<\/div>\n
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Store covered in the refrigerator for up to 2 weeks.<\/div>\n<\/div>\n
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Use creamy peanut butter for the smoothest filling.<\/div>\n
Keep the hearts very cold before dipping so they hold their shape.<\/div>\n
Coconut oil helps make the chocolate smoother and shinier, but it is optional.<\/div>\n
You can decorate with sprinkles, crushed peanuts, sea salt, or a drizzle of white chocolate.<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Homemade Reese’s Peanut Butter Hearts What You Need: 1 teaspoon vanilla extract 3 Tablespoons (42ml) whale milk 20 ounces semi-sweet chocalate, chopped 2 teaspoons coconut oil (optional) Your Support and … <\/p>\n","protected":false},"author":1,"featured_media":8610,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=8592"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8592\/revisions"}],"predecessor-version":[{"id":8611,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8592\/revisions\/8611"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/8610"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=8592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=8592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=8592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}