
Peanut Butter Heart Truffles
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Sometimes it is the simple things that make a huge difference. That is why I love these Peanut butter heart truffles! It’s a simple recipe, but impressive for the receiver.

You will need:
- 3 1/2 tbsp butter, melted
- 1/2 C peanut butter
- 1 C powdered sugar
- 2 tbsp marshmallow fluff
- 1 bag of Ghiradelli dark chocolate melting wafers
- 1 bag of light cocoa candy melting wafers
- 1 Wilton silicon heart cavity pan
- 1 disposable piping bag
Directions
Using a double boiler, melt the dark chocolate melting wafers. Once melted, place on low heat so that the chocolate doesn’t burn
Using a medium mixing bowl, melt butter in the microwave for a few seconds.
Combine peanut butter, butter and marshmallow fluff; mix to combine.
Using a spatula to mix, gradually add powdered sugar.
You may need more than 1 cup powdered sugar until dough is no longer sticky.
Whip peanut butter mixture until no longer clumpy looking.
Scoop about 1 tablespoon of chocolate into the heart mold
Using a spoon, scoop some batter into the heart cavity’s on top of the melted chocolate

Spoon some more melted chocolate onto the top of the dough

Place heart pan into the freezer for about an hour
Once the chocolate is hard, pull cavity out of the freezer and carefully pop out the hearts
Place hearts onto a cookie sheet, fitted with parchment paper
Repeat steps until all chocolate has been used
Using the double boiler, melt the light cocoa candy melt
Scoop some candy melt into the piping bag and cut off the small tip on the piping bag
Drizzle the light cocoa onto the chocolate hearts
Let the chocolate dry before enjoying!
- Using a double boiler, melt the dark chocolate melting wafers. Once melted, place on low heat so that the chocolate doesn’t burn
- Using a medium mixing bowl, melt butter in the microwave for a few seconds.
- Combine peanut butter, butter and marshmallow fluff; mix to combine.
- Using a spatula to mix, gradually add powdered sugar.
- You may need more than 1 cup powdered sugar until dough is no longer sticky.
- Whip peanut butter mixture until no longer clumpy looking.
- Scoop about 1 tablespoon of chocolate into the heart mold
- Using a spoon, scoop some batter into the heart cavity’s on top of the melted chocolate
- Spoon some more melted chocolate onto the top of the dough
- Place heart pan into the freezer for about an hour
- Once the chocolate is hard, pull cavity out of the freezer and carefully pop out the hearts
- Place hearts onto a cookie sheet, fitted with parchment paper
- Repeat steps until all chocolate has been used
- Using the double boiler, melt the light cocoa candy melt
- Scoop some candy melt into the piping bag and cut off the small tip on the piping bag
- Drizzle the light cocoa onto the chocolate hearts
- Let the chocolate dry before enjoying!