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mini (as in, teeny tiny) chocolate peanut butter heart sandwiches for Valentine’s Day

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Chocolate and peanut butter. If  ’80s commercials teach us anything, it’s that chocolate and peanut butter are two great tastes that taste great together. And this discovery was made when a man with a chocolate bar and a woman strolling down the street with an open jar of peanut butter bump into each other, as often happens.

So I’m putting these two together again, but in teeny, tiny bite-size heart form.

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to make bite-size chocolate peanut butter heart sandwiches

you will need:*

chocolate chips (semi-sweet, milk chocolate, dark chocolate, vegan, whatever)
disposable decorating bags
scissors
baking tray
wax paper
peanut butter (or other nut butter)

*Find 12-inch disposable decorating bags in the craft store.

Line a baking sheet with wax paper and set aside. Pour about 1/2 cup of chocolate chips in a disposable decorating bag. Microwave at 70 percent power for 90 seconds. Continue at 30 second, then 15 second intervals until the chips are melted, massaging after each time in the microwave. Don’t overheat or the bag will get too hot!

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Snip 1/4 inch from the tip of the bag. Pipe mini hearts about 3/4 inch across  to fill the baking tray. Don’t worry too much about perfection. I never do. If you just pipe a “V” shape, the chocolate should do the heart work for you. If you like, you can prepare a template on a piece of paper to place beneath the wax paper, but like I said, I am proudly imperfect, so I didn’t. Place the tray in the fridge until the chocolate is well set, about one hour.

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Fill another decorating bag with a couple spoonfuls of peanut butter and snip 1/4 to 1/2 inch from the tip (nut butters come in all kinds of thicknesses, so just cut enough that you can pipe easily, but still control the butter). Pipe peanut butter on the top of a chocolate heart. Place another chocolate heart on top and gently sandwich the peanut butter between the two hearts. If the sandwiches become soft from handling, put back in the fridge for awhile. You can either pipe on the flat side or the bumpy side. After doing a few, I ended up piping peanut butter on the bumpy side and placing the second heart on top, bumpy side up. TIP: Keep these in the fridge so the peanut butter stiffens, making them less messy to eat.

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Feel free to share (nicely)! While my blog's photographs and text are protected by copyright, I do allow (and encourage) you to share ONE photograph with credit to "the decorated cookie" and link to this blog post. PLEASE don't reprint any part of the blog post and PLEASE don't post a photo without credit. Thank you!


3 Comments

  1. Posted February 13, 2014 at 12:53 pm | Permalink

    OMG … you are a genius! Teeny tiny PB & chocolate hearts … perfect!

  2. Posted February 13, 2014 at 7:35 pm | Permalink

    cute cute cute cute cute

  3. Posted February 18, 2014 at 10:15 am | Permalink

    These are so teensy weensy sweet!

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