- 3/4 cup of softened butter
- 10 Graham crackers, finely crushed
- 2 c. Powdered sugar
- 1 c. Creamy peanut butter
- 12 oz bag of White Candy melts or Almond Bark
- Small heart shape cookie cutter
- Sprinkles of your choice
-Mix butter, peanut butter, sugar until well blended. Add graham crackers, blend until well mixed. Place peanut butter mixture in the refrigerator for about 30 minutes. (The dough was much easier to work with when chilled.)
-Line a cookie sheet with wax paper. Roll dough into 2 inch balls. Flatten balls with the heal of your palm, and use the cookie cutter to cut heart shapes. Place the peanut butter hearts on the wax paper lined cookie sheet. If you find the peanut butter dough is getting too sticky to work with, dampen hands with water.
-Once you have cut your hearts, place cookie sheet in the freezer for at least 30 minutes.
-After the peanut butter hearts have hardened, melt your candy melts or almond bark according to the package directions.
-Using a fork, dip the hearts, one by one into the melted candy and place back on to the wax paper.
Add your sprinkles quickly before candy hardens.
Now have a bite, delicious! Right? I recommend storing these in the fridge until ready to serve.
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.