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 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 Make It:

01 - Line a baking sheet with parchment paper.

02 - Combine peanut butter, softened butter, powdered sugar, vanilla, and fine sea salt in a mixing bowl. Mix until the texture becomes thick and smooth.

03 - Scoop approximately 2 tablespoons of filling and shape into egg forms by hand. Arrange on the parchment-lined baking sheet. Repeat until all filling is used.

04 - Place the peanut butter eggs in the freezer for 30 minutes, or until firm.

05 - In a heatproof bowl set over gently simmering water, melt dark chocolate and coconut oil together, or microwave in 30-second intervals, stirring until fully smooth.

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

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

08 - Refrigerate the eggs for at least 15 minutes to set the chocolate. Serve chilled or at room temperature.

# Expert Advice:

01 -

You can impress guests with surprisingly simple homemade chocolate confections.
Each bite combines creamy peanut butter and rich chocolate, elevated by that hit of sea salt.

02 -

If the peanut butter filling feels too soft, chilling it briefly before shaping makes a huge difference.
Sprinkle sea salt while the chocolate is still glossy or it won't stick well.

03 -