Chocolate Covered Peanut Butter Hearts. Make these for your sweetie !!

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I was stalking...I mean looking at some great blogs this weekend, when I found one I spent about 2 hours on.  This blog is great, her recipes are right up my alley.  I'm all about promoting my blog, but I have to give credit where credit is due, I made Mommy's Kitchen's  Chocolate Peanut Butter Hearts. 

I made them exactly as the recipe stated, my only change was I drizzled pink chocolate over the top of them.  I made a few into balls also.  Those I am taking to work.  I didn't want to take the hearts to all the men at work, so I settled on the balls.  They are easy to make and didn't take a lot of time.  Oh, and they are addictive. 

If you love chocolate and peanut butter, you will LOVE these.  They are like peanut butter cups, only better because they are homemade and cuter too !!

Yummy, I had to take a bite, how else would you get to see all that peanutt butter inside???

Chocolate Peanut Butter Hearts

1 - 16 oz sized jar of peanut butter

1 - stick butter (1/2 cup) or margarine - softened

3 � 5 cups of powdered sugar (I used 4 cups)

1 - bag of semi-sweet chocolate morsels

3 T. shortening

1 � Package milk chocolate almond bark

(if using the almond bark omit the chocolate chips & shortening)



In a large mixing bowl, combine the peanut butter and stick of butter. Stir until very creamy. Slowly start to stir in the powdered sugar, one cup at a time. Eventually you can just use your hands to start mixing it in. You want the mixture to be the consistency of play-doh. It should not stick to your hand at all and you should be able to easily form a ball with it. Once it's to this point, you won't need to add anymore powdered sugar: Sprinkle a clean surface with a dusting of powdered sugar. Flatten some of the peanut butter dough on this surface, and slowly roll it to about 1/2" thickness (it should be very easy to roll. If not, add more powdered sugar). With a 1-1/2" heart cookie-cutter, cut out the heart shapes: Place the hearts on a cookie sheet lined with wax paper. Cover with wrap and refrigerate for at least an hour (I placed them in the freezer overnight).



Chocolate Almond Bark Method:

If using milk chocolate almond bark omit the chocolate chips and shortening. Melt the milk chocolate almond bark on the defrost setting of the microwave in 3 minute intervals, stirring between each one. Melt until the chocolate is creamy and a runny consistency. Do not use the cook setting or it will cook the chocolate instead of melting it. You want it thin for dipping. You can also melt the chocolate in a doubler boiler as well. The microwave is just much faster. * My favorite brand of almond bark to use is Plymouths Pantry. I purchase mine at Super Walmart in the baking isle. In my opinion it melts the smoothest and easiest.



Chocolate Chips Method:

In a microwave-safe bowl, heat the chocolate morsels with the shortening for 1 minute. Stir and reheat for another 15 seconds, stirring again. Continue to do this until the chocolate is completely smooth and the shortening is melted. If the chocolate seems to thick and fudgy, add a bit more shortening. You want it almost at a runny consistency. Remove hearts from the fridge. Using a large fork, dip the hearts in the chocolate one at a time. With the covered heart sitting on the top of the fork, bang the fork against the side of the dish removing any excess chocolate. Place the heart on the wax paper to set: