# 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
→ Topping
08 - 1 teaspoon flaky sea salt
# Method:
01 - Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of sea salt. Mix until smooth and thick.
03 - Scoop about 2 tablespoons of mixture and form into egg shapes by hand. Place each formed egg onto the prepared baking sheet. Repeat until all mixture is used.
04 - Freeze the shaped peanut butter eggs for 30 minutes, or until firm.
05 - In a heatproof bowl, melt dark chocolate and coconut oil (if using) over simmering water or microwave in 30-second intervals, stirring until smooth.
06 - Use a fork to dip each frozen peanut butter egg into melted chocolate, allowing excess to drip off. Return eggs to 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 coating is fully set. Serve chilled or at room temperature.
