Heart Shaped Peanut Butter Cups – Naturally Sweet!

If you love Reese’s hearts but want a homemade version made with 4 simple ingredients and zero candy thermometer drama, these heart shaped peanut butter cups are for you! They’re rich, chocolatey, naturally sweet, and filled with a creamy peanut butter mixture that sets up just right in the freezer.  Whether you’re making them for a special occasion, gifting them to family members, or just stashing a batch for yourself, these homemade heart-shaped peanut butter cups are always a win.

Heart Shaped Peanut Butter Cups – Naturally Sweet!

These little chocolate peanut butter hearts are one of my favorite Valentine’s Day treats because they feel special without being complicated.

No baking required – just a fun peanut butter treat you can make ahead and keep tucked in the freezer for whenever a craving hits (or when you want to surprise your favorite people!).

Plus, what you’ll need for this recipe is super simple – dark chocolate, coconut oil, honey, and natural peanut butter, along with a silicone heart-shaped mold. That’s it!

Why you’ll love these naturally sweet peanut butter cup hearts

These peanut butter cup hearts check all the boxes. They’re made with simple ingredients, come together quickly, and taste like the real thing – if not better.

They’re perfect for Valentine’s Day, but honestly? I make them year-round using different molds. The peanut butter filling is smooth and creamy, the chocolate shell has that satisfying snap, and the balance of sweet + salty is just right.

You’ll also love that:

• No oven is required
• They store beautifully in an airtight container
• They’re easy to customize with dark chocolate, milk chocolate, or white chocolate
• They’re a cute treat that feels bakery-worthy without the work

Simple ingredients you’ll need for homemade reese’s peanut butter cups

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Dark chocolate chips – This forms the chocolate shell of the heart-shaped peanut butter cups. Dark chocolate balances the sweetness of the filling, but milk chocolate or semi-sweet chocolate chips work just as well. Choose a good-quality chocolate since it’s the main flavor.
• Coconut oil – Helps the chocolate melt smoothly and creates a glossy, easy-to-bite chocolate coating once set, along with helping the peanut butter filling to set properly. Cocoa butter can be used as a substitute if preferred.
• Natural peanut butter – Look for peanut butter made with just peanuts and salt. Natural peanut butter gives the filling a smooth, classic peanut butter cup texture. Make sure it’s well stirred and at room temperature so it mixes easily.
• Honey – Adds natural sweetness and helps the peanut butter mixture firm up as it chills. Maple syrup can be substituted, but the filling will be slightly softer.

Optional Toppings

• Extra melted chocolate – Great for drizzling over the top of the hearts once they’re set.
• Crushed freeze-dried strawberries – Adds a pop of color, light crunch, and a festive Valentine’s Day feel without adding moisture.
• Flaky sea salt (a tiny pinch) – Enhances the chocolate and peanut butter flavor and balances the sweetness.

Note: Using natural peanut butter gives you that classic peanut butter cup flavor without needing powdered sugar or coconut flour. Just make sure it’s well-stirred before you start.

How to make peanut butter reese’s hearts at home

Step 1: Add the dark chocolate chips and 1 teaspoon coconut oil to a microwave-safe bowl or a double boiler. Melt gently until smooth, stirring often. Be sure no tiny droplets of water get into the chocolate, or it can seize.

Step 2: Using a spoon or pastry brush, coat the bottom and halfway up the sides of your silicone heart mold with melted chocolate. This chocolate shell is what gives the peanut butter cup hearts their structure.

Step 3: Place the mold on a large baking sheet and freeze for about 10 minutes, or until the chocolate is completely solid.

Step 4: In a medium bowl, combine peanut butter, honey, and melted coconut oil. Stir until smooth and creamy. The peanut butter filling should be soft but not runny – similar to peanut butter dough.

Step 5: Remove the mold from the freezer and spoon the peanut butter mixture into the center of each heart, leaving a little space at the top for the final chocolate layer. Gently tap the baking sheet to help the filling settle into the exact spot.

Step 6: If the remaining melted chocolate has cooled, gently rewarm it. Spoon chocolate over the top of each heart, fully covering the peanut butter filling. Smooth the top part of the hearts with the back of a spoon.

Step 7: Return the mold to the freezer and chill until the hearts are fully set, about 20–30 minutes. Once solid, gently pop them out of the mold.

Watch me make this chocolate peanut butter hearts recipe

The full how to video can be watched below, or on my YouTube channel!

Optional Valentine’s Day decorating ideas

For an extra festive touch, drizzle the tops with melted chocolate and sprinkle with crushed freeze-dried strawberries.

You can also add tiny edible gold leaf, a pinch of flaky salt, or even a swirl of white chocolate for contrast.

How to store

Store your homemade chocolate peanut butter hearts in an airtight container in the fridge for up to one week, or in the freezer for up to two months.

I personally love them straight from the freezer – the chocolate shell stays snappy, and the peanut butter center is extra satisfying.

If you’re gifting them, keep them chilled until just before serving so they hold their shape.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this heart shape peanut butter cup recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Dark Chocolate – Swap for milk chocolate or white chocolate if that’s what you prefer.

Coconut oil – Coconut butter is a great swap for coconut oil for the peanut butter filling. For the chocoalte coating, you can swap in avocado oil to help with the smooth finish.

Honey – Maple syrup can be used in place of honey, though the filling will be slightly softer.

Peanut butter – Almond butter is a good alternative. Try sunflower seed butter for a nut-free option.

Troubleshooting tips FAQ

Even though this recipe is simple, chocolate can be a little finicky. These quick tips will help you get perfect peanut butter cup hearts every time.

My chocolate cracked when I removed the hearts

This usually means the chocolate shell is too thick or the hearts were frozen for a long time before removing them. Let the mold sit at room temperature for 1–2 minutes before popping the hearts out so the chocolate can release more easily.

The peanut butter filling is too soft

If the peanut butter mixture feels runny, it may be due to very drippy natural peanut butter or warm honey. Chill the filling for 5-10 minutes before adding it to the chocolate shell, or stir in an extra teaspoon of melted coconut oil to help it firm up.

The filling leaked through the chocolate shell

Make sure the chocolate coating fully covers the bottom and sides of the heart mold before freezing. A thin spot in the chocolate shell can allow the peanut butter mixture to push through.

My chocolate looks grainy or seized

Chocolate can seize if even tiny droplets of water get into it. Always use a completely dry bowl and spoon, and melt slowly. If microwaving, stir often and heat in short intervals.

The tops don’t look smooth

After pouring the final chocolate layer, gently tap the mold on the counter or baking sheet to help the chocolate settle evenly. Using the back of a spoon to smooth the top part of the hearts also helps create a clean finish.

The hearts won’t release from the mold

Silicone molds release best once the hearts are completely solid. If they’re sticking, return the mold to the freezer for a few more minutes, then try again. Gently pulling the mold away from the edges helps release the hearts without breaking them.

More Valentine’s dessert recipes you’ll love

• Heart shaped protein brownies
• Strawberry chocolate greek yogurt fudge
• Chocolate strawberry protein balls

If you try this homemade reese’s peanut butter hearts recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather