Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine the creamy peanut butter, unsalted butter, fine sea salt, and vanilla extract. Mix until smooth and creamy. Gradually add the sifted confectioners' sugar, mixing until fully incorporated. Add the whole milk a little at a time, stirring until well combined.
- Scoop the peanut butter mixture into your heart-shaped mold. Press down firmly to ensure they hold their shape. You can also use your hands to form small heart shapes if you don’t have a mold. Place the filled mold in the freezer for about 30 minutes, or until the hearts are solid.
- While the peanut butter hearts are chilling, melt the semi-sweet chocolate using a double boiler or microwave. If using the microwave, heat in 30-second intervals, stirring in between until smooth. Stir in the coconut oil for a nice sheen, if desired.
- Once the peanut butter hearts are firm, remove them from the mold. Dip each heart into the melted chocolate, ensuring they are fully coated. Place them back on the cookie sheet lined with parchment paper.
- Allow the chocolate to set at room temperature, or place the cookie sheet in the refrigerator for about 15-20 minutes to speed up the process.
- Once the chocolate is fully set, your Homemade Reeses Peanut Butter Hearts are ready to enjoy! Serve them at gatherings, package them as gifts, or keep them all to yourself.
Notes
- Store in an airtight container at room temperature for up to a week.
- Refrigerate for up to two weeks for longer freshness.
- Freeze for extended storage, separating layers with parchment paper.