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)

→ Topping

08 - 1 teaspoon flaky sea salt

# Step-by-Step:

01 - Line a baking sheet with parchment paper for assembly.

02 - In a mixing bowl, combine creamy peanut butter, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of sea salt. Mix thoroughly until the filling is smooth and thick.

03 - Portion approximately 2 tablespoons of the filling and shape into egg forms using your hands. Arrange on the prepared baking sheet. Repeat until all mixture is used.

04 - Freeze shaped peanut butter eggs for at least 30 minutes, or until fully firm.

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

06 - Using a fork, dip each chilled peanut butter egg into the melted dark chocolate. Allow excess chocolate to drain off before placing back on the baking sheet.

07 - Immediately sprinkle flaky sea salt atop each egg before the chocolate begins to set.

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

# Expert Suggestions:

01 -

The contrast of creamy peanut butter and rich chocolate makes every bite feel like a little reward.
They're surprisingly easy to shape and dip, so you won&apost have to worry about them falling apart.

02 -

If you don&apost freeze the peanut butter shapes, they&apost fall apart when dipped — learned that the messy way.
Sprinkling the salt right after dipping is crucial; if you wait, it just slides off and you lose that pop of flavor.

03 -