Chocolate Peanut Butter Valentine’s Heart

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• 1 cup creamy peanut butter-room temperature
• ¼ cup unsalted butter-melted
• 2 Tablespoons brown sugar
• 2 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 cups powdered sugar
• 10–12 oz. chocolate chopped in small pieces (I used half of
  semi-sweet and half of milk chocolate) or use good quality candy coating (it’s
  easier to work with than with real chocolate, if you don’t have too much
  experience)

1. Line 8 x 8 inch dish with parchment paper, leaving the paper
   overhang the sides so you can easily lift it later and set aside.
2. Then in a mixing bowl stir together peanut butter, melted
   butter, brown sugar vanilla and salt, until sugar dissolve. Next, gradually mix
   in powdered sugar.
3. Press the mixture into prepared dish. Smooth the top with
   spatula or simply press it with your palms to flatten into about ½ inch thick
   layer.
4. Place it in the freezer until firm enough for cutting.
5. When the mixture is firm enough, line a tray with parchment
   paper and set aside.
6. Using small cookie cutter in the shape of heart, cut out the
   hearts and place them on the tray. Don’t waste any batter, pick up leftovers,
   kneed, press with your palms and you will be able to cut out at least a few
   more hearts.
7. Place them in the freezer until firm.
8. Then melt the chocolate (or candy coating) and line another
   tray with parchment paper.
9. Using a fork, dip each heart into melted chocolate to cover
   completely. Gently tap the fork to drip of the excess of chocolate. (Since the
   peanut butter mixture softens really fast at the room temperature, I suggest
   you to take just a few hearts at the time from the freezer, because it’s easier
   to work with the firm hearts!!!) Place chocolate covered hearts on the
   parchment paper lined tray. Refrigerate until chocolate has set.
10. Store in the fridge or freeze for longer storage.

This Recipe adapted from >>>> Click Here

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