INSTRUCTIONS
Line a half sheet pan with parchment paper and set aside.
With a hand mixer, beat the melted butter, peanut butter, granulated sugar and vanilla extract until smooth and creamy.
Beat in the powdered sugar.
Press the peanut butter mixture into the pan spreading it to 1/2-inch thickness.
Place the pan in the freezer for 15 minutes.
Lift the parchment paper to remove the cooled peanut butter layer from the pan. Place a new sheet of parchment paper on top of the pan.
Use a cookie cutter to cut 1/2-inch thick heart shapes from the cooled peanut butter layer.
Place cutouts on a tray lined with parchment paper. Freeze for 30 minutes.
Scoop up any leftover peanut butter mixture, compress it again until it is 1/2 inch thick, and cut out other shapes.
Once the cutouts have cooled for 25 minutes, prepare the chocolate coating.
Place the milk chocolate chips in a heatproof bowl. Place 2 tablespoons of butter on top. Heat and stir in 30-second increments in the microwave until the chocolate is smooth and completely melted.
Using a fork, lift off one peanut butter cutout at a time and coat completely with the melted chocolate. Remove the excess chocolate from the cutout and place it back on the parchment paper.
Work in batches if the peanut butter cutouts soften quickly.
Allow the chocolate to harden.
For optional drizzle, microwave white chocolate chips or chopped chunks and butter (1/2 teaspoon per 1/2 cup) in 30-second increments until melted and smooth.
Place melted chocolate in a piping bag or piping bag. Snip off a small corner of the bag and drizzle in a zigzag motion over the chocolate-covered hearts. Immediately sprinkle with the heart sprinkles.
Allow the chocolate to harden, about 1 minute.