In a medium mixing bowl, combine creamy peanut butter, powdered sugar, and softened unsalted butter. Blend until smooth and creamy.

Flatten the mixture into discs about ½ inch thick or use a heart-shaped cookie cutter to create heart shapes. Arrange on a parchment-lined baking sheet and freeze for 30 minutes.

Melt the chocolate in a heatproof bowl over simmering water, stirring consistently until smooth.

Dip each chilled peanut butter heart into the melted chocolate, allowing excess chocolate to drip off before placing on wax paper.

Let the dipped hearts sit at room temperature for 15-20 minutes until the chocolate has hardened.

Store in an airtight container at room temperature for up to a week or in the fridge for longer freshness.