In a large mixing bowl, combine 1 cup of creamy peanut butter, 1 cup of powdered sugar, and ½ cup of softened unsalted butter. Stir until blended, thick, and slightly sticky.

Spread the peanut butter mixture onto a flat surface lined with parchment paper, ensuring the layer is about 1 inch thick. Use a heart-shaped cookie cutter to cut out shapes.

Place the baking sheet of shaped hearts in the freezer for about 30-60 minutes, or until firm to the touch.

While the hearts are freezing, melt your chocolate using a double boiler or microwave, stirring until completely smooth.

Remove the hardened hearts from the freezer. Dip each heart into the melted chocolate, fully coating it, and allow excess chocolate to drip off before placing back on the baking sheet.

Let the dipped hearts sit at room temperature until the chocolate hardens, or refrigerate for 15-20 minutes to speed up the setting process.