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Chocolate Peanut Butter Fudge Hearts

Published: Feb 8, 2021 · Recipe by: Beth · This post may contain affiliate links.

Dip creamy peanut butter fudge hearts in decadent chocolate ganache to make these amazing heart-shaped candies for Valentine’s Day, a bridal shower, or a wedding.

Peanut butter fudge filled heart coated in creamy chocolate ganache

Chocolate and peanut butter are definitely one of my all-time favorite flavor combinations.

Many of you are familiar with a traditional Ohio candy, called a buckeye, made with peanut butter, powdered sugar, and butter. I used a variation of this recipe to make my Pink Fuzzy Slipper Cookies and some Peanut Butter Fudge Hearts dipped in Chocolate which are both wonderful recipes.

But, my favorite peanut butter fudge is not made using powdered sugar and butter. It’s made using peanut butter, peanut butter chips, white compound chocolate (or white chips), and a pinch of salt.

Chocolate ganache covered peanut butter fudge hearts and chocolate drizzled peanut butter fudge hearts

I developed this recipe back in the 90’s after I opened my candy shop in Ohio. Buckeyes are the most popular candy in Ohio and I wanted my buckeyes to be the best.

Everyone in Ohio makes these candies using the traditional powdered sugar recipe. As much as enjoy traditional buckeyes, they can be overly sweet, lacking in peanut butter flavor, and overly dry.

After a lot of experimenting, I came up with what I consider to be the ultimate peanut butter fudge to use in my buckeye recipe. It has the best peanut butter flavor, is incredibly creamy, and melts in your mouth. Plus, it’s just as easy to make.

peanut butter fudge hearts drizzled with chocolate
Unlike the powdered sugar-based fudge that is dry and thick, this fudge is thin when it’s warm, so it can be poured into a mold.

To make these fudge hearts you’ll fill a heart shaped-mold with the liquid fudge, then pop the mold in the freezer to allow it to harden. Once it’s un-molded and allowed to thaw it softens into a creamy fudge.

You can serve them plain or dip them in chocolate or chocolate ganache.

Jif creamy peanut butter, Reese's Peanut Butter Chips, Peter's White Caps compound chocolate, salt

Let’s make some peanut butter fudge hearts.

Ingredients:

  • 16 ounces white compound chocolate (also known as confectionery coating)*
  • 1 – 10-ounce bag Reese’s Peanut Butter Chips
  • 16 ounces (2 cups) creamy peanut butter (I suggest Jif Peanut Butter)
  • a pinch of salt

*I personally use Peter’s White Caps to make my peanut butter fudge which you can usually find at cake/candy decorating stores, but here are some other options:

  • Nestle Premier White Morsels – they taste pretty identical to Peter’s White Caps, so this would be my second choice
  • Merken’s white coating
  • Ghirardelli White Melting Wafers

Compound chocolate, which is also known as confectionery coating, candy melts, almond bark, or melting wafers, contains palm kernel oil, which helps the chocolate harden easily. If highly recommend using it to make this fudge, so the fudge firms up properly. It also has a very mild vanilla flavor which allows the peanut butter flavor to shine through.

I don’t recommend using pure white chocolate that contains cocoa butter for this recipe.

Chocolate Ganache (optional):

  • 1 cup heavy whipping cream
  • 1 tablespoon corn syrup
  • 12 ounces semi-sweet chocolate, finely chopped

Supplies needed:

  • microwave-safe mixing bowl
  • rubber spatula
  • Use one or more of these types of molds:
  •      heart shaped candy molds
  •      heart shaped cookie cutters
  •      Wilton Silicone Heart Shaped Mold
  •      heart shaped silicone ice cube trays
  •     polycarbonate chocolate molds – hearts

If you don’t have much experience working with these confectionery coatings or other types of chocolate, you might want to read my Chocolate Making Tips.

Peanut Butter Fudge Hearts

Instructions:

making peanut butter fudge using white chocolate and peanut butter chips

Melting the peanut butter chips and white wafers.

  • Place white confectionery coating wafers and peanut butter chips in a microwave-safe mixing bowl.
  • Heat on high power for 45 seconds.
  • Remove and stir the chips around or they will burn.
  • Heat for 30 more seconds, then stir.
  • Heat for 25 seconds, then let it sit in the microwave for 2-3 minutes, then stir vigorously.
  • If all of the chips are not melted, heat at ten-second intervals, stirring in between each, until completely melted.
  • Stir in peanut butter and salt.
  • Make sure to mix really well, scraping the bottom of the bowl.
  • If you don’t stir the peanut butter into the candy, you’ll end up with clumps of hardened candy coating in your fudgy hearts.

make peanut butter fudge hearts using cookie cutters, candy molds, and silicone molds

Pour the fudge into molds.

  • I filled my Wilton Silicone Heart molds about 2/3 of the way and the same for the cookie cutters.
  • I filled the candy molds to the top.
  • The number of hearts you’ll be able to make will depend on the size of the molds you use.
  • You can also make one large heart by pouring it into a heart-shaped springform pan.
  • You could even use an aluminum heart pan.

heart-shaped peanut butter fudge hearts

Freeze the fudge.

  • Freeze the peanut butter fudge hearts until solid.
    • The small molds took about 15 minutes, while the larger ones took about 30 minutes.
  • Un-mold. If using candy molds, turn the mold upside down and tap it and they should fall out, if not, press on the heart allowing each one to fall out of the mold.
  • The hearts should just pop right out of the cookie cutters.
    • If you are using silicone molds, turn them upside down and peel the mold away, turning it inside out, pressing the heart out.
    • Unlock a springform pan, and remove the heart.
  • Allow the fudge hearts to sit and thaw at room temperature for at least an hour before dipping them or drizzling them with chocolate.

These candies are delicious plain but they taste even better paired with some semi-sweet chocolate. You can coat them in pure chocolate or drizzle them with chocolate ganache. Ganache is creamy and smooth like the fudge, so that’s what I chose to use.

Chocolate Ganache Recipe:

make chocolate ganache using chocolate and heavy whipping cream using a food processor

  • Place chopped chocolate in the bowl of a food processor.
  • Pulse until chocolate is fine crumbs.
  • Heat heavy whipping cream and corn syrup in a small saucepan over medium heat.
  • Stir often until it just starts to bubble.
  • Pour the hot cream over the chocolate, put the lid on the food processor bowl and pulse for 2 seconds.
  • Scrape down the bowl, then place the lid on top.
  • Let the chocolate rest for 2-3 minutes.
  • Then pulse for 2-3 seconds, just until the chocolate looks creamy and smooth.
    • Don’t’ over-mix your ganache or it will turn grainy as it sets up.

Note: A food processor makes easy work of creating a chocolate ganache.

If you don’t have one:

  • Finely chop your chocolate and put it in a microwave-safe mixing bowl.
  • Heat the cream and corn syrup to a simmer (just begins to bubble) then pour it over chocolate, making the chocolate is completely covered by the cream.
  • Let it sit for about 3 minutes.
  • Then, begin by stirring just in the center of the bowl.
  • As the chocolate and cream come together in the center of the bowl, start to move towards the outer edge of the bowl until all the chocolate and cream are combined.
  • Stir just until combined and the ganache is smooth.
  • If you have chunks of chocolate remaining, place the bowl of chocolate ganache in the microwave and heat on high for 5-10 seconds, or use an immersion blender to break up the chunks.
  • Stir until melted. 

NOTE: The corn syrup will add gloss and shine to your ganache.

Trouble Shooting Ganache:

  • If your ganache gets too hot, the cocoa butter from the chocolate will separate and rise to the surface.
  • The cocoa butter will harden as the ganache cools and you will have chunks of cocoa butter throughout.
  • This can happen if you add cream that is too hot or you get the ganache too hot in the microwave.
  • If your ganache does separate or looks oily, check out my Chocolate Ganache tutorial for troubleshooting tips.

drizzle or cover peanut butter fudge hearts with chocolate ganache

Drizzle or cover with chocolate ganache.

  • Allow the chocolate ganache to cool until it’s not so thin that it will drip off your hearts.
  • Pour the chocolate ganache into a pastry bag and snip the tip off then drizzle it over the chocolate hearts.
  • Or spoon it over top of the fudge hearts and allow it to drip down over the sides. Do not coat the bottom, as the ganache will not harden and it would be too sticky underneath the fudge hearts.

Chocolate Peanut Butter Hearts on a white background. The heart at the bottom of the picture is cut open revealing the peanut butter fudge inside a chocolate shell.

Dip in chocolate.

  • You can also choose to dip these fudge hearts in melted and tempered pure dark chocolate.
  • Melted and tempered chocolate will be 90°F so it won’t melt the fudge hearts.
  • You cannot dip these in compound chocolate (candy melts) unless you allow them to cool to 90°F as the fudge hearts would melt.
  • See my Chocolate Making Tips page for instructions on melting and tempering pure dark chocolate.

 

cut into a peanut butter fudge heart that's been coated in chocolate ganache

Storing your fudge hearts.

  • Store your plain peanut butter hearts in an airtight container at room temperature for about a month.
  • Chocolate peanut butter fudge hearts that have been drizzled or coated in chocolate ganache will keep at room temperature for up to 2 weeks.
  • You can also store the candies in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then place them on your counter and allow them to thaw at room temperature for at least 2 hours before taking them out of the container.
  • Serve at room temperature.

Printable Recipe

5 from 1 vote
Chocolate ganache covered peanut butter fudge hearts and chocolate drizzled peanut butter fudge hearts
Print
Chocolate Peanut Butter Fudge Hearts
Prep Time
30 mins
Cook Time
5 mins
 

Creamy peanut butter fudge is poured into heart-shaped candy molds, frozen, then drizzled or coated in chocolate ganache.

Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate ganache, fudge, peanut butter fudge
Author: Beth
Ingredients
Peanut Butter Fudge Hearts
  • 16 ounces white compound chocolate *also known as confectionery coating)*
  • 1 - 10- ounce bag Reese's Peanut Butter Chips
  • 16 ounces 2 cups creamy peanut butter, (I suggest Jif Peanut Butter)
  • a pinch of salt
  • *Peter's White Caps, Nestle Premier White Morsels, Merckens White Wafers, or Ghirardelli White Melting Wafers
Chocolate Ganache
  • 1 cup heavy whipping cream
  • 1 tablespoon corn syrup
  • 12 ounces semi-sweet chocolate finely chopped
Instructions
Peanut Butter Fudge Hearts
  1. Place the white compound chocolate and peanut butter chips in a microwave-safe mixing bowl.

  2. Heat on high power for 45 seconds.
  3. Stir.
  4. Heat for 30 seconds, then stir.
  5. Heat for 25 seconds, then let it sit in the microwave for 2-3 minutes.
  6. Remove and stir vigorously.
  7. If needed, heat for 10-second bursts of power, stirring after each, until melted.
  8. Add the peanut butter and pinch of salt and stir until very well blended.

  9. Pour the fudge into heart-shaped molds.
  10. Freeze until firm 15-30 minutes.
  11. Un-mold the fudge hearts.
Chocolate Ganache
  1. Bring the heavy whipping cream and corn syrup to a simmer on the stove over medium-high heat.
  2. Pour over the finely chopped chocolate.
  3. Let rest 3 minutes then stir until well blended, starting the center of the bowl, and moving out to the edge of the bowl.
  4. (See the tutorial for the food processor method.)

  5. Drizzle or pour some chocolate ganache over the fudge hearts.

  6. Let air dry.
Recipe Notes

Store at room temperature for up to 2 weeks, if covered in chocolate ganache, or up to 1 month if plain.

This recipe was originally published on Hungry Happenings on February 11, 2012.

If you like these chocolate covered fudge hearts, you might also like these other recipes…

Conversation Heart Hot Chocolate Bombs Recipe image

Conversation Heart Hot Chocolate Bombs filled with white chocolate hot cocoa mix and marhsmallows.

Chocolate Mousse Cup Hearts

Chocolate Heart Bowls filled with the BEST Chocolate Mousse

Need a quick and easy last minute gift for Valentine's Day? Make some pretty Chocolate Bark Hearts for your loved ones. You can fill your hearts with toffee bits, crispy rice cereal, or caramel then decorate them with colorful red, pink, and white M&M's candies.

Chocolate Hearts filled with Rice Krispies, toffee bits, or Dulce de Leche
are topped with Valentine’s Day M&M’s and sprinkles.

valentine's day fudge including Poop Emoji fudge, conversation heart fudge, fudge hearts, cherry cola fudge, caramel fudge bears,

You can see more Valentine’s Day fudge recipes, here.
Beth Jackson Klosterboer blogger, recipe developer, and chocolatier.

rate the recipe

Did you make this recipe or do you just think it is super cute? Let me know by leaving a comment and rating the recipe below.

I love making fun food for parties and special occasions and sharing my creative ideas with you.

If you make this recipe and share it online be sure to link back to this post and use #hungryhappenings.

If you love making chocolate be sure to check out my Chocolate Making Courses at The Sugar Academy.

Thanks and have a sweet day! – Beth

About the Author, Beth Jackson Klosterboer

Beth is a professional chocolatier, recipe developer, event planner, and cookbook author who loves to make fun food.

Read More about Beth...

Previous Post: « Empire Cookie Hearts
Next Post: Valentine’s Day Conversation Heart Truffles »

Reader Interactions

Comments

  1. Rachel Quesada

    February 9, 2021 at 10:09 am

    I agree that your peanut butter fudge recipe is THE BEST!!! Thank you for sharing your amazing recipes with us!

    Reply
    • Beth

      February 9, 2021 at 10:20 am

      Thank you, Rachel! I’m so glad you like this peanut butter fudge recipe. 🙂

      Reply
  2. Anonymous

    July 15, 2014 at 11:07 am

    Hi, may I know if I can use skippy creamy? Will the taste differ by a lot? Which one taste creamier and smooth?

    Reply
    • beth

      July 16, 2014 at 4:47 am

      You may use whichever peanut butter you like best. I prefer the flavor of Jif and it's the only peanut butter I use in this recipe, but if you prefer Skippy Creamy, then I'm sure you will like the flavor of the fudge if you use it.

      Reply
  3. Disha

    January 28, 2014 at 8:59 am

    Hi… I couldn't find peanut butter where I stay.. What can I do?? Ommiting it will give good results??

    Reply
    • beth

      January 28, 2014 at 12:57 pm

      I haven't tried it yet, but think you could use any kind of nut butter like almond or cashew. If you can buy these, you can always just make some yourself. If you can get peanuts you can make that too. Just grind the nuts really well in a blender or food processor. It wont be quite as smooth as store bought, but it should work.

      Reply
    • Disha

      January 31, 2014 at 12:22 pm

      Ahh sorry I meant peanut butter CHIPS… Writing error… Can't find peanut butter chips..

      Reply
    • beth

      January 31, 2014 at 12:34 pm

      Oh, that makes more sense. If you can't find the peanut butter chips, you can use all white chips. The fudge wont have quite as much peanut butter flavor, but will still be very good. You can add more peanut butter, as the fudge will end up being too soft. Let me know how it turns out for you.

      Reply
  4. Anonymous

    June 2, 2012 at 12:28 am

    just made these for my brothers grad party, i used ghirardelli white chips and put them in miniature baking cups and it turned out just as the recipe says, smooth and delicious! 5 stars

    Reply
    • Beth Jackson Klosterboer

      June 2, 2012 at 12:36 am

      So happy to hear! I'll have to try this out with the Ghiradelli chips. I like them in cookies, so I'm sure I'd like it in this too.

      Reply
  5. Licia Dutra

    March 17, 2012 at 5:11 pm

    Quantos chocolates gostosos e lindos! Eu também trabalhava antes com chocolates e trufas.Beijos

    Reply
  6. Kristi

    February 19, 2012 at 2:57 am

    Yum…anything with peanut butter and chocolate!! Looks divine!!
    😉

    Reply
  7. Kristi @ My San Francisco Kitchen

    February 15, 2012 at 5:42 am

    These are beautiful…you are so good at candy decorating! I tried to "drizzle" chocolate once, and it was a complete disaster! Your tips are really helpful 🙂

    Reply
    • Beth Jackson Klosterboer

      February 15, 2012 at 1:14 pm

      Thank you Kristi. I do recommend using a pastry bag to drizzle chocolate otherwise you can end up with big blobs of chocolate in places. I actually thought I'd be lazy and just grabbed a spoon to drizzle my first few heart and had blobs so I did the rest using a pastry bag.

      Reply
  8. ~julee~

    February 13, 2012 at 5:09 pm

    Oh my! This could be dangerous. D-A-N-G-E-R-O-U-S.

    My husband is a west coast native and never had buckeye candy until we moved very near the Ohio border. They are one of my very favorite handmade candies of all time, I can't imagine growing up without them. Though, I've never made them myself.

    Thanks for sharing your secret recipe, I'll be trying this out ASAP! 🙂

    Reply
    • Beth Jackson Klosterboer

      February 13, 2012 at 10:27 pm

      Being from Ohio, I just thought everyone knew what a Buckeye was, and was surprised to find my customers at my first candy store in Kentucky had never even heard of them. Once they tried them, they were hooked. I hope you enjoy this recipe, if you make it.

      Reply
  9. Lisa @ Flour Me With Love

    February 13, 2012 at 3:11 pm

    Oh my, these look sinful! Thanks so much for sharing at Mix it up Monday!

    Reply
  10. Janeous

    February 12, 2012 at 11:29 pm

    Hi Beth!
    These look amazing! I'll be featuring this post on my blog this week and you can visit and grab a button if you like! 🙂

    -urbanejane.com

    Reply
    • Beth Jackson Klosterboer

      February 12, 2012 at 11:36 pm

      Thank you! I appreciate the feature and will stop by and grab a button.

      Reply
  11. Angela

    February 11, 2012 at 6:48 pm

    Be still, my heart. Those look so very good.

    Reply
  12. Carrie

    February 11, 2012 at 6:40 pm

    Sounds delicious!! Thank you for sharing at Sharing Saturday!! Have a great week!

    Reply
  13. Jen

    February 11, 2012 at 5:31 pm

    We love peanut butter! This looks so goods. I will be making these very soon. You always come up with wonderful ideas.

    Reply
    • Beth Jackson Klosterboer

      February 11, 2012 at 7:15 pm

      Thank you Jen. I just ate one as I was cleaning up my photo set up and enjoyed every bite and hope you do too.

      Reply
  14. Jill @ KitchenFunWithMy3Sons.com

    February 11, 2012 at 5:08 pm

    Wow Beth…these look SO good…Peanut Butter is my favorite! Your pictures look great!

    Reply
    • Beth Jackson Klosterboer

      February 11, 2012 at 5:25 pm

      Thanks Jill. I just added a few more pictures this morning. Yesterday it was snowing and dreary here and my pictures were slightly gray, but this morning it is white, bright, and beautiful here. I hadn't eaten all the hearts yet (I was tempted) so I snapped some more shots.

      Reply
  15. Beth Jackson Klosterboer

    February 11, 2012 at 2:49 pm

    Thanks Melissa.

    Reply
  16. Candy

    February 11, 2012 at 8:00 am

    Each of your ideas and recipes is wonderful! These hearts are delicious and beautiful! Congratulations!

    Reply
    • Beth Jackson Klosterboer

      February 11, 2012 at 2:38 pm

      Thank you Candy.

      Reply
  17. Partycraft Secrets

    February 11, 2012 at 5:09 am

    oooohhhh yummmmmm – these look so good… I'm hopeless in the kitchen, so I'll just have to keep imagining how they taste – good job!

    Reply
    • Beth Jackson Klosterboer

      February 11, 2012 at 2:41 pm

      Thanks. You just need to have a friend who likes to cook make them for you:)

      Reply
  18. Tiffany Yang

    February 11, 2012 at 4:13 am

    I would be crying if I'm stranded on a dessert island >,< I don't really like sweet stuff.
    However, your peanut butter fudges will for sure bring me a big smile 😀

    Reply
    • Beth Jackson Klosterboer

      February 11, 2012 at 2:45 pm

      Yeah, although I'd love to spend a week or two on a tropical island, being stranded would be a nightmare. However, I do dream of a life where I can eat sweets all day long without any ill effects:)

      Reply
  19. Jo and Sue

    February 11, 2012 at 1:47 am

    So…yeah….I think I just died and went to heaven. These are the next thing on my "must try" list.
    My stranded on an island food list does include chocolate and peanut butter…but I count them as one item. (You know, penaut butter dipped in chocolate – it's one thing!) The only only other must-have on my list is pierogies. The other 3 things change depending on mood 🙂 If you have never tried pierogies, Sue and I have a to-die-for recipe on our blog.
    Hmmm….now I want to eat pierogies and peanut butter and chocolate…..

    Reply
    • Beth Jackson Klosterboer

      February 11, 2012 at 3:14 am

      I like your idea, maybe I can consider a peanut butter and banana sandwich with chocolate chips one food too and be able to count 4 of my favorites as one! Oh, I love pierogies, but have never made them. We usually go to a restaurant to enjoy them. I might just have to make that a mission of mine. I'll check out your recipe.

      Reply
  20. Annie @ Annie's Cooking Lab

    February 11, 2012 at 1:07 am

    Yum, those look so cute! I actually made something sort of similar recently with one of my favorite peanut butter bar recipes. I'll have to give this recipe a try!

    Reply
    • Beth Jackson Klosterboer

      February 11, 2012 at 2:50 pm

      Thanks Annie.

      Reply
  21. Karen @ Sugartown Sweets

    February 11, 2012 at 4:36 am

    These look awesome!! Love your blog. 🙂

    Reply
    • Beth Jackson Klosterboer

      February 11, 2012 at 2:49 pm

      Thank you Karen

      Reply
  22. Jo Andrade

    February 11, 2012 at 12:59 am

    boa noite, lindo os corações,beijo.
    chocolatesdocemel.blogspot.com

    Reply

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