# What You’ll 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 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
# Method:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - In a mixing bowl, combine creamy peanut butter, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of fine sea salt. Mix until the filling forms a smooth, thick consistency.
03 - Portion approximately 2 tablespoons of the filling and shape into egg forms with your hands. Arrange them on the lined sheet. Continue until all mixture is used.
04 - Place the peanut butter eggs in the freezer for 30 minutes to solidify the centers.
05 - Melt chopped dark chocolate and coconut oil together in a heatproof bowl set over simmering water, or microwave in 30-second intervals, stirring until smooth.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, allowing excess to drip. Place coated eggs back onto the baking sheet.
07 - Immediately sprinkle each egg with flaky sea salt before the chocolate sets for a delicate finish.
08 - Chill coated eggs in the refrigerator for at least 15 minutes, until the chocolate shell is firm. Serve cold or at room temperature.
