Reese's shapes their Christmas hearts 40% thicker than regular cups because the molds can't achieve thin edges.
Reese’s PB Christmas Hearts
Indulge in the festive spirit with our delightful homemade Reese’s PB Christmas Hearts! Crafted with creamy peanut butter, rich chocolate, and a sprinkle of love, these treats are not only healthier but also a breeze to whip up. Get ready to impress your friends and family with these adorable, mouthwatering treats that are perfect for the holiday season!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(5)
- 2/3 cup almond flour (additional 1-2 tbsp if needed) (83.8 g)optional
- ½ cup chocolate chips (120 ml)
- 1 teaspoon coconut oil (5 ml)
- ¼ cup pure maple syrup (60 ml)
- 3/4 cup natural peanut butter (170 g)
👨🍳 Instructions
- 1
In a mixing bowl, combine the peanut butter, almond flour, and maple syrup. Stir until smooth and dough-like.
- 2
Press out the 'dough' to your desired thickness onto parchment paper. Then place it in the freezer for 5–10 minutes to firm up.
- 3
In a small saucepan over low heat, melt the chocolate and coconut oil together, stirring constantly until smooth.
- 4
Remove 'dough' from the freezer. Using a heart cookie cutter cut out trees. Dip each peanut butter heart into the melted chocolate using a fork or spoon. Let any excess drip off, then place them on a parchment-lined tray or plate.
- 5
Transfer the chocolate-coated heart to the freezer and let them chill until fully set (about 15–20 minutes).
- 6
Store extras in the fridge or freezer.
💡 Pro Tips
- ✓Chill your peanut butter dough to exactly 32-35°F before cutting because warmer dough will stick to cutters and create ragged edges, while colder dough becomes too brittle and cracks.timing32-35°F
- ✓Add coconut oil at a 1:8 ratio to chocolate (1 tablespoon per 4 oz chocolate) because it lowers the melting point and creates a thinner coating that sets with a glossy finish.ingredient1:8 ratio
- ✓Maintain chocolate temperature between 88-90°F while dipping because higher temps cause the peanut butter to soften and lower temps create thick, lumpy coatings.technique88-90°F
- ✓Tap the dipping fork 3-4 times on the bowl edge after coating each heart to remove excess chocolate and prevent pooling at the base when set.technique3-4 taps
- ✓Freeze coated hearts for exactly 15-20 minutes because shorter time leaves chocolate soft while longer time can cause condensation when brought to room temperature.timing15-20 minutes
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Reese's shapes their Christmas hearts 40% thicker than regular cups because the molds can't achieve thin edges.
Reese’s PB Christmas Hearts
Indulge in the festive spirit with our delightful homemade Reese’s PB Christmas Hearts! Crafted with creamy peanut butter, rich chocolate, and a sprinkle of love, these treats are not only healthier but also a breeze to whip up. Get ready to impress your friends and family with these adorable, mouthwatering treats that are perfect for the holiday season!
📝 Ingredients
Serves 4🫙Pantry Staples(5)
- 2/3 cup almond flour (additional 1-2 tbsp if needed) (83.8 g)optional
- ½ cup chocolate chips (120 ml)
- 1 teaspoon coconut oil (5 ml)
- ¼ cup pure maple syrup (60 ml)
- 3/4 cup natural peanut butter (170 g)
👨🍳 Instructions
- 1
In a mixing bowl, combine the peanut butter, almond flour, and maple syrup. Stir until smooth and dough-like.
- 2
Press out the 'dough' to your desired thickness onto parchment paper. Then place it in the freezer for 5–10 minutes to firm up.
- 3
In a small saucepan over low heat, melt the chocolate and coconut oil together, stirring constantly until smooth.
- 4
Remove 'dough' from the freezer. Using a heart cookie cutter cut out trees. Dip each peanut butter heart into the melted chocolate using a fork or spoon. Let any excess drip off, then place them on a parchment-lined tray or plate.
- 5
Transfer the chocolate-coated heart to the freezer and let them chill until fully set (about 15–20 minutes).
- 6
Store extras in the fridge or freezer.
💡 Pro Tips
- ✓Chill your peanut butter dough to exactly 32-35°F before cutting because warmer dough will stick to cutters and create ragged edges, while colder dough becomes too brittle and cracks.timing32-35°F
- ✓Add coconut oil at a 1:8 ratio to chocolate (1 tablespoon per 4 oz chocolate) because it lowers the melting point and creates a thinner coating that sets with a glossy finish.ingredient1:8 ratio
- ✓Maintain chocolate temperature between 88-90°F while dipping because higher temps cause the peanut butter to soften and lower temps create thick, lumpy coatings.technique88-90°F
- ✓Tap the dipping fork 3-4 times on the bowl edge after coating each heart to remove excess chocolate and prevent pooling at the base when set.technique3-4 taps
- ✓Freeze coated hearts for exactly 15-20 minutes because shorter time leaves chocolate soft while longer time can cause condensation when brought to room temperature.timing15-20 minutes