Dark Chocolate Peanut Butter Eggs

# 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

→ Topping

08 - 1 teaspoon flaky sea salt

# Step-by-Step Guide:

01 - Line a baking sheet with parchment paper to prevent sticking.

02 - In a mixing bowl, combine peanut butter, unsalted butter, powdered sugar, vanilla extract, and a pinch of salt. Mix until thick and smooth.

03 - Scoop approximately 2 tablespoons of filling and shape into egg forms with your hands. Arrange on the prepared baking sheet.

04 - Place the shaped eggs in the freezer for 30 minutes, or until firm.

05 - Melt dark chocolate and coconut oil (if using) in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until smooth.

06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, allowing the excess to drip off. Place back onto the baking sheet.

07 - Immediately sprinkle each chocolate-coated egg with flaky sea salt before the chocolate sets.

08 - Refrigerate the eggs for at least 15 minutes, until the chocolate is firm. Serve chilled or at room temperature.

# Top Tips:

01 -

The secret is in the sprinkle of flaky sea salt — it transforms each bite into a little party.
Homemade peanut butter eggs are silkier and richer than anything you can buy, and you can tweak them just to your liking.

02 -

If you try to dip the peanut butter before freezing, it’ll fall apart and make a delicious mess — patience matters.
Swapping coconut oil for vegetable oil is fine, but coconut oil gives a smoother, shinier shell.

03 -