Chocolate Peanut Butter Heart is a rich, creamy, no-bake dessert that combines the classic combo of chocolate and peanut butter into a fun, heart-shaped treat. I press a sweet peanut butter mixture into a mold, then coat it in smooth melted chocolate. It’s perfect for holidays, gifts, or when I want a little indulgence in a cute shape.
Why You’ll Love This Recipe
I love how easy and fun this recipe is to make. It only takes a few ingredients, there’s no oven involved, and it tastes just like a homemade version of a peanut butter cup—only bigger and heart-shaped. Whether I’m making it for Valentine’s Day, a special occasion, or just because I want something sweet and rich, this dessert always hits the spot. It also makes a thoughtful edible gift.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Creamy peanut butter
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Powdered sugar
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Graham cracker crumbs (or crushed digestive biscuits)
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Butter, melted
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Vanilla extract
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Semi-sweet or milk chocolate chips
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Coconut oil or shortening (for smoother melted chocolate)
Directions
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I start by mixing peanut butter, powdered sugar, graham cracker crumbs, melted butter, and vanilla extract in a bowl until smooth and thick.
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I press the mixture into a heart-shaped silicone mold or baking dish lined with parchment paper, smoothing it out evenly.
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I chill it in the freezer for about 20–30 minutes to firm up.
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While it chills, I melt the chocolate chips with a little coconut oil in the microwave, stirring every 30 seconds until smooth.
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I remove the peanut butter base from the freezer and pour the melted chocolate over the top, spreading it evenly.
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I return it to the freezer or fridge until the chocolate sets completely.
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Once firm, I pop it out of the mold or slice it into heart-shaped pieces if using a pan.
Servings and timing
This recipe makes about 6–8 heart-shaped servings, depending on the size of the mold. It takes 10 minutes to prep and about 30–40 minutes of chilling time, so I usually have it ready in under an hour.
Variations
Sometimes I add a pinch of sea salt on top of the chocolate layer for contrast. I’ve also made it with crunchy peanut butter for more texture. For a darker, richer flavor, I use dark chocolate instead of milk or semi-sweet. If I want to make it festive, I sprinkle crushed nuts, mini chocolate chips, or colored sprinkles on top before the chocolate sets.
Storage/Reheating
I keep the chocolate peanut butter hearts in an airtight container in the fridge for up to a week. They also freeze really well—I just separate layers with parchment paper and thaw them in the fridge before serving. I don’t reheat them since they’re meant to be eaten chilled or at room temperature.
FAQs
Can I make this without a heart-shaped mold?
Yes, I often press the mixture into a square pan and use a cookie cutter to shape hearts after chilling, or just cut it into squares or bars.
What type of chocolate works best?
I usually use semi-sweet or milk chocolate chips, but dark chocolate adds a deeper flavor if I want a more grown-up version.
Is this recipe gluten-free?
If I use gluten-free graham cracker crumbs, then yes—it’s easy to make completely gluten-free.
Can I use almond butter instead of peanut butter?
Definitely. I’ve swapped in almond or cashew butter and it works just as well, though the flavor will be slightly different.
How do I prevent the chocolate from cracking when I slice it?
I let the chocolate layer come to room temperature for a few minutes before slicing, and I use a warm knife for clean cuts.
Conclusion
Chocolate Peanut Butter Heart is one of my favorite easy desserts to make and share. It’s rich, creamy, and full of that classic chocolate-peanut butter flavor I can never resist. Whether I make it for a holiday or just to treat myself, it’s always a hit—and it looks as good as it tastes.
