Chocolates may be the most quintessential Valentine’s Day gift. While the holiday itself is controversial, who wouldn’t want to receive something sweet from their sweetheart? Better yet, if they’ve taken the time and effort to make it for you themself. Take THAT Hallmark! Even if you aren’t terribly skilled in the kitchen, this recipe for homemade peanut butter chocolates is simple and sure to impress. Just remember to clean the kitchen when you’re finished…you won’t win any brownie points leaving a chocolaty mess in your wake!
Let’s get started!
Homemade Peanut Butter Chocolates – Ingredients
- ¼ cup shelf stable peanut butter
- ¼ cup natural peanut butter
- ½ tsp vanilla extract
- ¼ cup powdered sugar
- 1 tsp coarse salt (plus more for garnish)
- 16 oz semi-sweet* bakers chocolate
- 1 tbsp coconut oil
Ingredient notes:
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- You can use exclusively shelf-stable peanut butter for this recipe if you prefer. However, if you do so, consider reducing the amount of salt and sugar in the recipe.
- If you (or your partner) are a dark chocolate lover, feel free to substitute some of the semi-sweet baker’s chocolate for unsweetened to add some depth. I recommend starting off by substituting only 4 oz, as unsweetened chocolate has a very strong (*ahem* gross) flavour when left to its own devices.
Special Equipment or Tools
Cupcake liners (multiple options):
- Standard paper liners (x36) – used in stacks of three.
- Reusable silicone cupcake papers.
Method:
- In a small mixing bowl, beat together the peanut butters, powdered sugar, vanilla, and salt until well-combined. Then, cover and set aside in the fridge.
- Chop the chocolate and melt it with the coconut oil and stir until well-combined.
- Arrange muffin papers on the counter in 12 stacks of 3 papers. Using multiple papers will increase stability while creating the initial chocolate shell. Make sure to have the muffin tin nearby, as you will be placing the coated papers inside shortly.
- One at a time, add a large spoonful of melted chocolate to the bottom of each paper stack and turn to coat the edges (about halfway up) placing the coated papers in the muffin tin. When finished, place the entire tin in the freezer for at least 10 minutes. The idea is to ensure that the shells are fully set.
- Remove the shells from the freezer and spoon approximately 1.5 tablespoons of the peanut butter mixture into each shell. Then, flatten the mixture into a disk making sure to leave a small lip of chocolate.
- Return the muffin tin to the freezer for another five minutes. This will help to prevent the peanut butter mixture from melting when the cups are sealed.
- Spoon melted chocolate over the filled cups, tilting them to ensure even coverage. I do not recommend spreading the chocolate, as you risk combining it with the peanut butter mixture below.
- If you like a little extra salt, you can sprinkle coarse salt over top at this stage. It will not stick once the chocolate hardens.
- Place the cups in the fridge for at least 15 minutes to set.
Notes on making chocolates:
Melting chocolate: When making chocolates I prefer to use a double boiler as this allows me to keep the chocolate melted over low heat. You can purchase a great double boiler from the Amazon Affiliates link here, or make your own at home (after reading up on how to do it safely). You can just as easily use the microwave. However, you will need to stir the chocolate every 20-30 seconds or you risk burning it. Trust me, burned chocolate won’t win you any points.
Decorative liners: The liners may not be picture perfect when you finish your chocolates. If appearances are important to you, I recommend purchasing some decorative liners for presentation. These rose gold foil liners are perfect for Valentine’s Day!
Don’t like peanut butter? Feel free to substitute almond butter, caramel, or any other filling of choice.
Still haven’t figured out your Valentine’s Day plans? Check out Brooklyn’s post on Valentine’s Day Date Ideas or my recipes for Valentines Day Dinner at Home!
