I love Reese’s hearts. And trees. And pumpkins. And eggs. And you get the idea. I really believe they taste different than the regular cups. Maybe it’s the ratio of peanut butter to chocolate, or maybe it’s nothing but the fact that I believe it, but I will eat them by the bucketful if no one stops me.
Which bring us to this recipe. A year ago I did some peanut butter chocolate truffles, and they taste just like Reese’s cups. I wanted to use that recipe to make these hearts, but it needed some tweaking to hold its shape. This filling is the consistency of dough. You can roll it and cut it with cookie cutters, which makes it perfect for hearts.
A note about the dipping chocolate: This was my first time using CandiQuik. I’ve always just melted chocolate chips for dripping. The CandiQuik was so easy to use. It doesn’t seize up and you can reheat it over and over again. I don’t like the flavor quite as much (it’s sweeter than chocolate chips), but you can’t beat it for ease of use.