Learn how to make Reese’s hearts using just 4 ingredients and have them ready in 10 minutes! Trust me, after one bite, you’ll never buy regular Reese’s again.
And, since we all know Reese’s is the MVP of chocolate peanut butter cups, I figured, why not recreate their signature Valentine’s Day hearts?
Table of Contents
Why this recipe works
- Make them year-round. No longer must we wait until Valentine’s Day to enjoy these chocolate peanut butter Valentine’s hearts. I love making them for anniversaries and birthdays.
- Easy to make. Like homemade twix and kit kats, the step-by-step process of making these chocolates is super simple. You can even make them beforehand.
- Healthier. I love classic Reese’s as much as the next person, but I don’t love corn syrup, hydrogenated oils, or milk powder. This copycat Reese’s recipe has only wholesome, good-for-you ingredients.
What we adore most about this recipe is how customizable it is! Like my peanut butter chocolate bars, you can modify just about every ingredient to suit your taste buds. From the chocolate to the nut butter, there are endless possibilities.
Just 4, yes 4, ingredients stand between you and these chocolate peanut butter hearts. And if you’ve made my chocolate peanut butter balls before, then you should have all of them on hand.
- Peanut butter. Smooth, drippy peanut butter with no added sugar. If you don’t have any on hand, use whatever nut or seed butter you prefer.
- Maple syrup. For sweetness and to bind the ingredients together. I used maple syrup because that’s our favorite household sweetener, but you could also use agave or honey.
- Coconut flour. To absorb moisture and give the chocolate hearts a cakey, chewy texture. Oat flour and blanched almond flour can also work, but you may need to add a little extra since they’re not as absorbent.
- Chocolate chips. I used semi-sweet chocolate chips since we’re adding sweetness to the peanut butter filling, but you can use any chocolate chips you prefer.
Find the printable recipe with measurements below.
How to make Reese’s hearts
Step 1- Prep work. Line a large plate or baking sheet with parchment paper and set aside.
Step 2- Make peanut butter filling. In a microwave-safe bowl or stovetop, melt your peanut butter with maple syrup until combined.
Step 3- Add coconut flour. To the peanut butter, add the coconut flour and mix well. If the batter is too thin, add more flour. Allow the mixture to sit for 10 minutes to thicken up.
Step 4- Shape. Form 18-20 small balls of peanut butter dough. Press each ball in a heart-shaped cookie cutter and remove excess peanut butter from the edges. Place peanut butter hearts on the lined plate and refrigerate.
Step 5- Add chocolate. Melt chocolate chips. Using two forks, dip each heart in the chocolate until coated. Once all the hearts are covered in chocolate, refrigerate until firm.
Recipe tips and variations
- Add milk. If you accidentally make the peanut butter filling too thin, add 1 tablespoon of milk at a time and mix until you have a firm dough-like consistency.
- Cut the carbs. When I’m trying to stay low-carb, I’ll make these hearts with keto maple syrup and sugar-free chocolate chips.
- Make them nut-free. If you’re making chocolate hearts for someone with a nut allergy, I find sunflower seed butter to be the best substitute.
- Make them vegan. Simply use vegan chocolate chips.
- Switch up the chocolate. I’ve made this recipe with dark chocolate and white chocolate chips, and it turns out great every time. If you do end up making these hearts with white chocolate, I suggest adding a little red food coloring to make pink hearts.
- Use whatever mold you have on hand. I know this is technically a recipe for Reese’s hearts, but you don’t own a heart mold; just use whatever molds you have or make my peanut butter eggs.
To store: Store leftover hearts in an airtight container at room temperature for up to 2 weeks. If you want to keep them fresher for longer, store them in the fridge for up to 2 months.
To freeze: Freeze leftover hearts in a freezer-safe container for up to 6 months.
Frequently asked questions
Yes, if you don’t mind the peanut texture, you can use crunchy peanut butter instead.
If your peanut butter hearts are crumbly, it’s likely because you added too much coconut flour or not enough maple syrup.
More chocolate candy recipes to try
- Bounty bars– Perhaps my second favorite flavor combo: chocolate and coconut!
- Almond butter cups– Soft, fudgy, and made with 4 ingredients.
- Crunch bars– Full of chocolate and crunchy goodness.
- Nutella fudge– Need I say anything more?
- Pumpkin peanut butter cups– Full of chocolate, peanut butter, AND fresh pumpkin flavor.
- Line a large plate or tray with parchment paper and set aside.
- In a microwave-safe bowl or stovetop, combine your peanut butter with maple syrup and melt until combined.
- Add your coconut flour and mix well. If the batter is too thin, add more coconut flour. Allow sitting for 10 minutes, to thicken.
- Form 18-20 small balls of peanut butter dough. Press each ball in a heart-shaped cookie cutter, and remove excess peanut butter dough from the edges. Place peanut butter hearts on the lined plate and refrigerate.
- Melt your chocolate chips of choice. Using two forks, dip each peanut butter heart in the chocolate until evenly coated. Once all the peanut butter hearts are covered in chocolate, refrigerate until firm.
Recipe originally published January 2020 but updated to include new information for your benefit.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.