Dark Chocolate Peanut Butter Eggs

# What You Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter

02 - 2 tablespoons unsalted butter, softened

03 - 1 cup powdered sugar

04 - 1/2 teaspoon pure vanilla extract

05 - Pinch of fine sea salt

→ Chocolate Coating

06 - 8 ounces dark chocolate, 60–70% cocoa, chopped

07 - 1 tablespoon coconut oil (optional, for smoother coating)

→ Topping

08 - 1 teaspoon flaky sea salt

# Directions:

01 - Line a baking sheet with parchment paper.

02 - In a mixing bowl, combine creamy peanut butter, softened unsalted butter, powdered sugar, pure vanilla extract, and a pinch of fine sea salt. Beat mixture until smooth and thick.

03 - Scoop about 2 tablespoons of filling and shape into egg forms by hand. Place shaped eggs onto baking sheet. Repeat with remaining mixture.

04 - Freeze peanut butter eggs for 30 minutes, or until firm.

05 - Melt chopped dark chocolate and coconut oil (if using) in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until smooth.

06 - Using a fork, dip each frozen peanut butter egg into melted chocolate, letting excess chocolate drip off. Return coated eggs to baking sheet.

07 - Promptly sprinkle each chocolate-coated egg with flaky sea salt while the chocolate is still soft.

08 - Refrigerate eggs for at least 15 minutes, until the chocolate shell is firm. Serve chilled or at room temperature.

# Expert Advice:

01 -

The salty-sweet bite of these eggs is pure joy, especially when you crack through the chocolate shell.
It's a fun hands-on treat that invites creativity if you want to decorate or personalize each egg.

02 -

If the peanut butter mixture is too soft, don’t panic – just add a bit more powdered sugar until it’s workable.
Dipping works best when the eggs are solidly frozen; otherwise, the chocolate coats them unevenly and melts the peanut center.

03 -