# 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 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
# Directions:
01 - Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine creamy peanut butter, softened unsalted butter, powdered sugar, pure vanilla extract, and a pinch of fine sea salt. Mix until thoroughly smooth and thick.
03 - Scoop approximately 2 tablespoons of the filling mixture and mold into egg shapes with your hands. Arrange each on the lined baking sheet. Continue until the mixture is used.
04 - Place the shaped peanut butter eggs in the freezer for 30 minutes, or until firm.
05 - In a heatproof bowl set over simmering water or in the microwave in 30-second intervals, melt the dark chocolate and coconut oil (if using), stirring until fully smooth.
06 - Using a fork, dip each frozen egg into the melted chocolate, allowing the excess to drip off. Place coated eggs back onto the baking sheet.
07 - While the chocolate is still wet, sprinkle each egg with flaky sea salt.
08 - Refrigerate the coated eggs for at least 15 minutes, until the chocolate is completely firm. Serve chilled or at room temperature.
