# Ingredient List:
→ 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 Steps:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Combine peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of fine sea salt in a mixing bowl. Mix thoroughly using a hand mixer or spoon until the mixture becomes smooth and dense.
03 - Scoop approximately 2 tablespoons of filling and shape into oval egg forms by hand. Place each one onto the prepared baking sheet. Repeat until all filling is used.
04 - Transfer the baking sheet to the freezer and freeze the shaped eggs for 30 minutes or until firm.
05 - Melt dark chocolate with coconut oil in a heatproof bowl set over simmering water, or microwave in 30-second intervals, stirring after each burst until completely smooth.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, allowing any excess to drip off before placing back onto the baking sheet.
07 - Sprinkle each chocolate-coated egg with flaky sea salt immediately before the chocolate begins to set.
08 - Refrigerate the eggs for a minimum of 15 minutes, or until the chocolate layer is fully firm. Serve cold or at room temperature as desired.
