Dark Chocolate Peanut Butter Eggs

# What You Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter

02 - 2 tablespoons unsalted butter, softened

03 - 1 cup powdered sugar

04 - 0.5 teaspoon pure vanilla extract

05 - Pinch fine sea salt

→ Chocolate Coating

06 - 8 ounces dark chocolate, chopped (60–70% cocoa)

07 - 1 tablespoon coconut oil

→ 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, softened butter, powdered sugar, vanilla extract, and a pinch of salt. Mix with a hand mixer or sturdy spoon until the mixture is smooth and thick.

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

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

05 - In a heatproof bowl set over a pot of simmering water, or by microwaving in 30-second intervals, melt the dark chocolate and coconut oil together. Stir until completely smooth.

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

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

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

# Expert Advice:

01 -

You get to shape and dip each egg, so it feels like a creative project not just dessert.
The salty-sweet contrast makes every bite irresistibly addictive, and they hold up beautifully in the fridge all week.

02 -

If the peanut butter filling is too runny, chilling the mixture for ten minutes makes shaping eggs much easier.
Adding coconut oil to the chocolate makes the coating smooth and shiny, but leaving it out gives a crispier shell.

03 -