Peanut Butter Chocolate (Print Version)

# Ingredients:

→ Filling

01 - 2 cups powdered sugar
02 - 1 cup smooth peanut butter, softened
03 - 2 teaspoons vanilla
04 - ¼ teaspoon salt
05 - ¼ cup unsalted butter, melted but not hot
06 - 2 tablespoons brown sugar

→ Coating

07 - 10-12 ounces of finely chopped chocolate

# Instructions:

01 - Cover an 8x8 baking pan with parchment paper, leaving extra on the sides to lift out later.
02 - Combine peanut butter, melted butter, sugar, vanilla, and salt until smooth. Slowly add powdered sugar while mixing.
03 - Push filling into the lined pan, leveling the top to about ½ inch thick.
04 - Place in the freezer until it hardens enough to handle and cut.
05 - Using a small heart cookie cutter, cut out shapes. Arrange on a tray with parchment. Re-roll any extras to cut more hearts.
06 - Stick the hearts back in the freezer until firm.
07 - Melt the chopped chocolate or candy coating. Prep a clean tray with a fresh sheet of parchment paper.
08 - Take a few frozen hearts at a time, dip one by one into the melted chocolate using a fork. Let the excess drip off.
09 - Set the dipped hearts onto the parchment-lined tray. Chill in the fridge until the chocolate sets.

# Notes:

01 - Yields about 30 hearts if using a 1½-inch cutter
02 - Keep in the fridge or freeze for longer storage
03 - Work fast with frozen hearts since the filling softens quickly

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