Peanut butter eggs covered in dark chocolate and topped with sea salt. Sweet, satisfying, and easy for Easter.
# 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 extract, and a pinch of sea salt in a mixing bowl. Blend until uniformly smooth and thick.
03 - Scoop about 2 tablespoons of mixture per portion and form into oval egg shapes by hand. Arrange on the prepared baking sheet.
04 - Freeze shaped peanut butter eggs for 30 minutes, or until firm.
05 - Place chopped chocolate and coconut oil (if using) into a heatproof bowl. Melt over a pot of simmering water or in the microwave in 30-second intervals, stirring until fully smooth.
06 - Using a fork, dip each chilled peanut butter egg into the melted chocolate, allowing excess coating to drip off. Return coated eggs to the baking sheet.
07 - Immediately sprinkle flaky sea salt over each coated egg before the chocolate begins to set.
08 - Refrigerate the eggs for at least 15 minutes until the chocolate is firm. Serve chilled or at room temperature.
