# What You 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
# How to Make It:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - In a mixing bowl, combine creamy peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of fine sea salt. Blend until the mixture is smooth and thick.
03 - Scoop approximately 2 tablespoons of the filling and shape by hand into an egg form. Arrange each on the prepared baking sheet. Repeat with remaining mixture.
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 set over simmering water or by microwaving in 30-second increments, stirring between each interval until glossy and smooth.
06 - Using a fork, dip each chilled peanut butter egg into the melted chocolate, allowing excess to drip off. Transfer each coated egg back onto the parchment-lined baking sheet.
07 - While the chocolate is still wet, sprinkle each egg with flaky sea salt.
08 - Place the eggs in the refrigerator for at least 15 minutes, or until the chocolate is fully set. Serve cold or at room temperature.
