# 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 of 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 to prevent sticking.
02 - In a mixing bowl, blend creamy peanut butter, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of fine sea salt with a hand mixer or sturdy spoon until fully combined and thick.
03 - Portion about 2 tablespoons of peanut butter mixture and form into oval egg shapes by hand. Set each formed egg onto the lined baking sheet.
04 - Place the tray of shaped eggs in the freezer and chill for 30 minutes, or until firm to the touch.
05 - Combine chopped dark chocolate and coconut oil (if using) in a heatproof bowl. Melt over a double boiler or microwave in 30-second intervals, stirring until completely smooth.
06 - Remove peanut butter eggs from the freezer. Use a fork to dip each egg into the melted chocolate, ensuring an even coating. Let excess chocolate drip off before returning each egg to the baking sheet.
07 - Immediately sprinkle each coated egg with flaky sea salt while the chocolate is still wet.
08 - Transfer the tray to the refrigerator and chill for at least 15 minutes, or until the chocolate layer is fully set. Serve chilled or at room temperature.
