# 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, 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 peanut butter, softened unsalted butter, powdered sugar, vanilla, and a pinch of fine sea salt. Mix until smooth and thick using a hand mixer or sturdy spoon.
03 - Scoop approximately 2 tablespoons of the mixture and shape into oval forms by hand. Arrange each on the prepared baking sheet.
04 - Transfer the shaped peanut butter eggs to 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 in a microwave using 30-second intervals, stirring between each until smooth.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate mixture, allowing excess coating to drip off. Place coated eggs back onto the baking sheet.
07 - Immediately sprinkle each egg with flaky sea salt before the chocolate solidifies.
08 - Refrigerate the chocolate-coated eggs for at least 15 minutes until the shell is firm. Serve chilled or at room temperature.
