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White Chocolate Peanut Butter Hearts

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Who here loves White Chocolate Reese’s Peanut Butter Cups? 
 
Me, Me, Me!  There is just something about white chocolate/vanilla and peanut butter together that I love!  
 
I had bookmarked a Reese’s Peanut Butter Bar recipe a while ago.  Then last week my hubby brought us home a white chocolate Reese’s for a treat and I started thinking about how much better that Reese’s recipe would be with white chocolate instead of milk chocolate…  I thought I could make these just like my Cake Batter Truffles.  (but without the stick)  
 
So, in honor of Valentine’s Day, treat yourself to some White Chocolate Peanut Butter Hearts.
 
white chocolate peanut butter cup recipe
 
 
 

Here is how to make some for yourself!

White Chocolate Peanut Butter Hearts
Ingredients:

  • 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

Instructions:

-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.

(This recipe freezes very well.  If you just want to make just a few, wrap the leftover 
dough with plastic wrap and place into a freezer bag.)
 

-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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25 Comments

  1. The Better Baker says:

    These are just adorable…I have a similar recipe and know that they are VERY tasty too. Bravo for you!

  2. Mindie Hilton says:

    Featuring on Thursday at Bacon Time!