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

# How To Make:

01 - Line a baking sheet with parchment paper.

02 - Combine peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of fine sea salt in a mixing bowl. Beat until a smooth, thick mixture forms.

03 - Scoop about 2 tablespoons of filling and shape into egg forms using hands. Place each egg onto the prepared baking sheet. Continue until all filling is used.

04 - Freeze shaped peanut butter eggs for 30 minutes, or until firm.

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

06 - Using a fork, dip each frozen peanut butter egg in melted chocolate, letting excess drip off. Return each egg to the baking sheet.

07 - Sprinkle each chocolate-coated egg immediately with flaky sea salt before the chocolate sets.

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

# Expert Tips:

01 -

You get that rich peanut butter warmth wrapped in smooth chocolate, but with far less fuss than store-bought versions.
The sea salt on top is your secret weapon—it unexpectedly transforms each bite.

02 -

Skipping the chilling step makes dipping messy—the filling melts and falls apart in warm chocolate.
Sprinkling salt too late means it won't stick—do it while the chocolate is still glossy.

03 -