This recipe is from Mommy's Kitchen and oh how wonderful these little Reeses Peanut Butter Cup tasting hearts are! I made them to give to some friends for Valentines wishes and ended up sending all the rest to work with my husband for his co-workers - these were just to good to leave sitting around (I would have eaten them all and that would not have been good - well it would have been good just not good for my waistline). My kids of course absolutely loved these too.
Chocolate Covered Peanut Butter Hearts
2 cups peanut butter (or a 16 oz jar)
1/2 cup butter, softened
3-5 cups powdered sugar
2, 12 oz bags semi-sweet chocolate chips
6 tablespoons shortening
In the bowl of an electric mixer beat the peanut butter and softened butter until smooth. Add powdered sugar by the cupful until dough resembles play-doh. It should not stick to your hands at all and you should be able to easily form a ball with the mixture. Sprinkle a flat surface with powder sugar and roll out peanut butter mixture to about a 1/2" thickness (if dough is too sticky to roll out put it back in the mixer and mix in more powdered sugar - I had to do this). Cut out heart shapes with a cookie cutter and place peanut butter hearts onto cookie sheets covered with wax paper. Freeze for 1 hour.
Place chocolate chips and shortening in a large microwave safe bowl. Microwave on high for 1 minute. Stir. Microwave for 30 seconds and stir. If needed microwave another 30 seconds until chocolate is completely melted and smooth and almost a runny consistency.
Remove 1 cookie sheet of peanut butter hearts at a time from freezer (it's best to dip them while they are good and frozen). With a large fork place hearts into the melted chocolate, turn over to coat and lift out tapping against side of bowl to shake off excess chocolate, slide chocolate covered hearts onto wax paper covered cookie sheets. Repeat this process until all the hearts are coated then place cookie sheets into the freezer to harden chocolate. Remove from freezer and cut excess chocolate away from the edges with a sharp knife and place hearts into candy boxes or an air tight container.
**I added the pink tinted white chocolate to the tops to make them festive. Just melt some white chocolate, add red food coloring until desired color is achieved, then scoop chocolate into a ziplock bag, snip corner with scissors and drizzle pink tinted chocolate over the hearts and let harden in the freezer before packaging.