# 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
→ Topping
08 - 1 teaspoon flaky sea salt
# Directions:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - In a mixing bowl, combine creamy peanut butter, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of fine sea salt. Mix thoroughly using a hand mixer or sturdy spoon until the mixture becomes smooth and thick.
03 - Scoop approximately 2 tablespoons of the peanut butter mixture and form into smooth egg shapes using your hands. Arrange the shaped eggs evenly on the prepared baking sheet.
04 - Transfer the baking sheet to the freezer and chill the peanut butter eggs for 30 minutes, or until they are firm to the touch.
05 - Place chopped dark chocolate and coconut oil in a heatproof bowl. Set the bowl atop a pot of simmering water or microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and glossy.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate. Allow excess chocolate to drain off before returning to the baking sheet.
07 - Immediately sprinkle each chocolate-coated egg with flaky sea salt while the chocolate is still wet.
08 - Refrigerate the coated eggs for at least 15 minutes, allowing the chocolate shell to set and become firm. Serve chilled or bring to room temperature before serving.
