Ready for a super easy Valentine’s Day treat? This is perfect if you’re the last-minute type, because it involves no baking or complicated steps. Save that for the rest of the dinner. Plus, if there’s any pairing that represents everlasting love, it’s peanut butter and chocolate. Those two belong together forever.

Have a sweet Valentine’s Day!

Chocolate Peanut Butter Pretzel Hearts

What you need:

Mini hard pretzels
Peanut butter (I used the natural kind, specifically Whole Foods’ store brand)
Chocolate chips, chunks, or bar (I used 67% dark chocolate baking chunks)
Wax paper
Colored sprinkles (optional)

Grab a handful of pretzels, a cutting board, and a sharp knife, and trim the little bumps off the sides of the pretzels. This will make them a bit more heart-shaped. Place the pretzels flat on a piece of wax paper on a plate or baking tray that’ll fit in your freezer. With a butter knife or small spoon, fill the holes of each pretzel with a layer of peanut butter and smooth it out. When you’re done, put your pretzels in the freezer for a couple of hours to allow the peanut butter to solidify.

When the peanut butter is solid, put about half a cup of chocolate chunks/chips in a microwave safe dish and microwave for 10-30 second increments. Stir, and check if the chocolate is smooth and melted after each stint in the microwave. When it’s ready, remove the pretzels from the freezer and use a spoon to dunk each one in the chocolate, coating it completely. Place each pretzel back on the wax paper and wait for the chocolate to harden. If your chocolate gets too chunky or cool during the process, put it back in the microwave for 10-15 seconds, and if your peanut butter gets goopy, take a break and put the pretzels back in the freezer for a few minutes.

Before it solidifies, you can sprinkle the chocolate with colored sugar for a decorative touch, if you’d like. If you have chocolate bits around the edge of your hearts that interfere with the shape, you can always clean them up a little by trimming them off with a sharp knife (and eating the scraps, of course).