# Components:
→ 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
# Directions:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Combine creamy peanut butter, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of fine sea salt in a mixing bowl. Blend until a smooth, thick consistency is achieved.
03 - Scoop approximately 2 tablespoons of the filling and mold each portion into an egg shape by hand. Arrange formed eggs onto the lined baking sheet.
04 - Transfer the baking sheet to the freezer and chill eggs for 30 minutes, or until they are firm.
05 - In a heatproof bowl set over simmering water or in the microwave in 30-second increments, melt chopped dark chocolate and coconut oil if using. Stir until chocolate is glossy and fully smooth.
06 - Using a fork, dip each chilled peanut butter egg into the melted chocolate, allowing excess chocolate to drip away. Return coated eggs onto the baking sheet.
07 - Immediately sprinkle each chocolate-coated egg with flaky sea salt before the chocolate sets.
08 - Place coated eggs in the refrigerator for at least 15 minutes to set the chocolate. Serve chilled or at room temperature.
