The combination of a sweet peanut butter filing wrapped with a flaky, slightly sweet chocolate crust and topped with a scrumptious peanut butter sauce is irresistible in these tasty treats!
Valentine’s Day is less than a week away! Seriously you guys, where is this year going?? Time is just flying by, I cannot even stand it…
Where was I? Oh, Valentine’s Day! For the past few years, I have begun doing something extra special around the holidays for my dear men. He works so hard, and puts up with my craziness, listens to my endless talking and never tell me to shut up (he is a saint), and I just like to spoil him a little extra sometimes, and holidays give me the perfect excuse!
This year, I am giving him little (sometimes corny) gifts for each day starting Feb.1st through Valentine’s Day. I try to do a balance of little things I can buy as well as treats I make myself, and these are my own little nugget of happiness, that I put together by putting together a little but of this and a little bit of that. These were meant to go with a little note that said “You’re the chocolate to my peanut butter” but the stinker went and ate two of them before they were set up and I got the note written (lol). It just thrilled my heart to know he enjoyed them so much, and I can guarantee you or your loved ones will too!
I will forewarn you, these are a bit labor-intensive… they really aren’t hard, but there are a lot of waiting times, where the dough will chill for one and then two hours. If you want to make these, I suggest doing it when you have something to do in between.. I was so impatient, it was driving me crazy because I just couldn’t wait to see the finished product, and to see if they turned out to be what I pictured in my mind. They were 🙂
You are going to start out with the crust first. I improvised my crust recipe from the original recipe at Baking A Moment. You want to start by melting your dark chocolate (I melted mine in the microwave on 50% power). While that is taking place, go ahead and start whisking all of the dry ingredients together in a medium bowl.
When the chocolate is melted, add the oil to it and mix until they are combined. Add the chocolate/oil mixture to the dry ingredients until it is well distributed, with mostly small-medium “clumps” throughout.
Add the slices of butter to the mixture, and toss until the butter is coated. Pour in the water, one tablespoon at a time and use a fork to bring together just until it is a cohesive ball. (It may seem a little dry to the touch, that is ok) Chill for 1 hour.
When dough has chilled for 1 hour, remove from the refrigeratot and on a lightly-floured surface, pat or roll dough into a 1/2 inch thickness. Foll dough like a business letter, left third over the middle, then right. Rotate dough 90°, roll and repeat. Do this 2 more times, until all four sides have been rolled out and folded. Wrap tightly in plastic wrap and chill for at least 2 hours.
When dough is done chilling, roll out on a lightly-floured surface to approximately 1/8-inch thickness, and cut with cookie cutters, or even into rectangles for a pop-tart shape. Place cut dough on a parchment-lined cookie sheet and chill for 10-20 minutes.
While dough is chilling (original recipe from a cookie filling I made years ago from Taste of Home), combine the filling ingredients, and shape into whatever would fit best into the shape of your dough. These “V’s” had to be shortened slightly, but they were perfect to fit the little pocket for the heart-shaped filling. You will also want to prepare your egg wash at this time.
When your dough cutouts are done chilling, working one at a time, brush the bottom crust with egg wash. Place the filling in the center of the crust, then brush the bottom of the top crust piece with egg wash and place it over the filling, squishing all of the edges together. Repeat until all of your crust are used (if you have leftover filling, it is ok, we will use it!)
Using a fork, crimp the edges all the way around, and poke holes in the top crust with a toothpick to allow steam to escape and ensure that the edges do not come apart while baking. Chill constructed pies for an additional 20 minutes.
Preheat oven to 350°. When pies are done chilling, quickly brush the tops with egg wash and bake for 20-25 minutes, depending on the size of your pie.
Allow baked pies to cool on pan for 5 minutes before removing to wire rack to cool completely.
While pies are cooling, mix remaining filling with a little extra confectioner’s sugar and a tiny bit of milk until smooth. Drizzle over pies when they are completely cool.
Chocolate Peanut Butter Hand Pies
- 1 Oz Dark Chocolate
- 1 Cup AP Flour
- 2 Tbsp Unsweetend Cocoa Powder
- 1 Tbsp Sugar
- 1/2 Tsp Salt
- 1 Tbsp Oil
- 1/4 Cup Butter, cold, cut into 1/4-in slices
- 3-5 Tbsp Cold Water
- 1/2 Cup Peanut Butter
- 1/2 Cup Confectioner’s Sugar
- 1 Egg
- 2 Tbsp Milk
- Leftover Filling
- Confectioner’s Sugar
For the Crust:
In a microwave-safe bowl, begin melting dark chocolate.
Whisk together flour, cocoa, sugar and salt in a medium bowl. When chocolate is completely melted, add oil and mix until thoroughly combine. Pour chocolate/oil into dry ingredients until it resembles cake crumbles.
Add butter slices and toss until coated, then add water one tablespoon at a time until the dough comes together into a cohesive ball. Wrap in plastic wrap and chill for 1 hour.
On a lightly-floured surface, pat or roll the dough out to a 1/2 -inch thickness. Fold like a business letter, left side over the middle, then the right. Turn dough 90° and repeat. Do this 2 more times until all four sides have been rolled and folded. Wrap in plastic wrap and chill for 2 hours.
On a lightly-floured surface, roll dough to a 1/8-in thickness. Cut dough into desired shape and transfer to a parchment-lined cookie sheet. Chill for 10-20 minutes.
For the filling:
Combine peanut butter and confectioner’s sugar until smooth and creamy. Using approximately 1 heaping teaspoon at a time, make filling into the shape needed to fit in the middle of dough cutouts.
Mix egg wash together and set aside.
Working one pie at a time, brush bottom crust with egg wash, and place filling in the middle. Brush bottom side of top crust with egg wash and place on top of the filling. Squish all the edges together. Repeat with each pie until all crusts are used. Set aside leftover filling.
Crimp edges all the way around each pie with a fork and use a toothpick to poke holes in the top of each crust. Chill for 10-20 minutes
Preheat oven to 350°. Brush tops of chilled pies quickly with egg wash and bake for 20-25 minutes, until tops are glossy and firm.
Cool on pan for 5 minutes, then remove to a wire rack to cool completely.
For the Frosting:
Combine the leftover filling, a few drops of milk and a small amount of confectioner’s sugar until it is smooth and slightly runny. When pies are completely cool, drizzle over the tops and allow a few minutes to set.
These did not last very long in our house (we currently have 1 left out of 7 last night), and I hope that whether you make these as a treat for yourself or someone you love, they will be enjoyed just as much!
Thank you as always for stopping by my little corner! I hope you have a wonderful day, and stop by again soon!