Dark Chocolate Peanut Butter Eggs

# 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 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

# How to Prepare:

01 - Line a baking sheet with parchment paper.

02 - Combine peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of fine sea salt in a mixing bowl. Blend with a hand mixer or sturdy spoon until the mixture is uniform and thick.

03 - Portion approximately 2 tablespoons of filling and shape into egg forms by hand. Set eggs on the lined baking sheet. Repeat with remaining mixture.

04 - Transfer the baking sheet to the freezer and chill eggs for 30 minutes, or until they are firm.

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

06 - Using a fork, dip each chilled peanut butter egg in melted chocolate, letting any excess drip away. Return coated eggs to the baking sheet.

07 - Sprinkle each egg with flaky sea salt before the chocolate hardens.

08 - Place the eggs in the refrigerator for a minimum of 15 minutes so the chocolate sets completely. Serve cold or at room temperature.

# Expert Suggestions:

01 -

The chocolate shell snaps just right, and salty-sweet peanut butter filling is a secret reward underneath.
Everyone gets excited seeing their own homemade Easter eggs, making it as fun to give as it is to eat.

02 -

If the filling is too sticky, freeze it longer; trying to dip too soon leads to squishy, misshaped eggs.
Let the chocolate cool slightly before dipping or you risk melting your eggs — learned after a few lopsided disasters.

03 -