Chocolate Peanut Butter Hearts (Print Version)

# Ingredients:

→ For the Peanut Butter Filling

01 - 3 cups (340g) confectioners' sugar, sifted
02 - 1 16 ounce jar (454g) creamy peanut butter (JIF or similar)
03 - 1/4 cup (57g) unsalted butter, room temperature
04 - 1/4 teaspoon fine sea salt
05 - 1 teaspoon vanilla extract
06 - 3 Tablespoons (42ml) whole milk

→ For the Chocolate Coating

07 - 20 ounces semi-sweet chocolate, chopped
08 - 2 teaspoons coconut oil (optional)

# Instructions:

01 - Line an 8x8-inch baking pan with parchment paper, allowing paper to overhang on two sides to use as handles later
02 - Combine confectioners' sugar, peanut butter, butter, sea salt, and vanilla using electric mixer until well combined
03 - Add milk one tablespoon at a time until mixture becomes a workable dough, similar to play-dough consistency
04 - Press peanut butter mixture into prepared pan. Cover with plastic wrap and smooth with hands until evenly spread
05 - Place pan in freezer and chill for exactly 90 minutes. Meanwhile, line a large baking sheet with parchment paper
06 - Remove from freezer and lift mixture out using parchment handles. Cut out hearts using a 2-inch heart-shaped cookie cutter
07 - Gather scraps, knead into a ball, press flat again, and cut more hearts until all mixture is used
08 - Transfer hearts to prepared baking sheet and freeze for another 90 minutes, or until completely firm
09 - About 20 minutes before dipping, melt chocolate and coconut oil (if using) in a double boiler until completely smooth
10 - Place a frozen heart on a fork, dip completely in chocolate, then return to parchment-lined sheet. Add sprinkles if desired
11 - Place dipped hearts in freezer or refrigerator for a few minutes to harden the chocolate coating

# Notes:

01 - Store covered in refrigerator for up to 2 weeks
02 - If mixture is too sticky, add more confectioners' sugar
03 - If mixture is too dry, add more milk

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