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Valentine’s Day: Chocolate Peanut Butter Bites

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Chocolate Peanut Butter Bites on

Chocolate and Valentine’s Day are meant to go together. To help celebrate Valentine’s Day I’m sharing my recipe for Chocolate Peanut Butter Bites. You got chocolate in my peanut butter! You got peanut butter in my chocolate! OH yes I did! Part truffle and part cookie, these super tasty no-bake treats are simple to prepare. In fact, you probably have the ingredients in your pantry and can whip these up tonight!

Chocolate Peanut Butter Bites on

Dark Chocolate

Bittersweet chocolate, heart-healthy whole grain rolled oats, all-natural peanut butter, and just a touch of butter are combined to make a semi-healthy, decadent, and delicious treat. Some folks like desserts like cakes, pies, and cookies, but I’m predominantly a chocolate fan. I like cakes, pies, and cookies, too—but for me, the best desserts are chocolate and the darker the better!

Dark chocolate is actually good for you—in moderation. It’s the best medical news since they figured out that bloodletting with leaches doesn’t work! Dark chocolate contains antioxidants and they help protect the body from damage caused by harmful molecules called free radicals that are implicated in heart disease, cancer, and other ailments.

Chocolate Peanut Butter Bites on

Valentine’s Day

These bites are full-flavored and rich enough, that one (or two) means satisfaction. What better way to show your special Valentine that you love them than with heart-healthy chocolate!? Thanks for reading.

If you give these Chocolate Peanut Butter Bites a try, let me know what you think! Need even more chocolate in your life? Check out my Old-Fashioned Chocolate Pudding on Food Network and my rich and creamy  Chocolate Pots de Crème.

Bon Appétit Y’all

Chocolate Peanut Butter Bites on

Chocolate Peanut Butter Bites

Bittersweet chocolate, heart healthy whole grain rolled oats, all-natural peanut butter, and just a touch of butter are combined to make a semi-healthy, decadent, and delicious treat.
Servings: 24 pieces
Author: Virginia Willis


  • 3 1/2 cups whole grain rolled oats
  • 1 cup all-natural peanut butter stirred
  • 1 cup bittersweet chocolate chips
  • 2 tablespoons unsalted butter
  • Pinch of kosher salt


  • Line a baking sheet with a nonstick baking sheet, parchment, or wax paper. Set aside. In a medium saucepan combine the oats, peanut butter, chocolate, butter, and salt over medium heat. Cook, stirring constantly, until the chocolate is melted and the ingredients are well-combined. Using a small ice cream scoop or a tablespoon, spoon the mixture onto the prepared baking sheet. Set aside to firm up and set. They can be stored in the refrigerator in an air-tight container for 1 week.

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Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 2 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

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