# 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 to prevent sticking.
02 - In a mixing bowl, blend creamy peanut butter, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of fine sea salt until smooth and thick.
03 - Scoop approximately 2 tablespoons of filling and form into egg shapes by hand. Place shaped eggs onto the prepared baking sheet.
04 - Freeze the formed peanut butter eggs for 30 minutes or until firm.
05 - Melt dark chocolate and coconut oil together using a microwave in 30-second increments or in a heatproof bowl over simmering water, stirring until fully smooth.
06 - Use a fork to dip each frozen peanut butter egg in the melted chocolate. Allow excess chocolate to drip back and return eggs to the baking sheet.
07 - Immediately sprinkle each coated egg with flaky sea salt before the chocolate sets.
08 - Refrigerate chocolate-coated eggs for at least 15 minutes until the coating is firm. Serve chilled or at room temperature.
