Peanut butter eggs with dark chocolate shell and sea salt, offering a rich, satisfying homemade treat.
# What You 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
# How To Make It:
01 - Arrange parchment paper over a baking sheet to prevent sticking and ensure easy removal.
02 - In a mixing bowl, blend peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of sea salt until the mixture is smooth and cohesive.
03 - Portion approximately 2 tablespoons of the filling and shape each into an oval or egg shape using your hands. Transfer each formed piece onto the lined baking sheet. Repeat until all filling is used.
04 - Place the shaped peanut butter eggs in the freezer for 30 minutes, or until set and firm.
05 - Melt chopped dark chocolate and coconut oil (if using) in a heatproof bowl over a pot of simmering water or in the microwave in 30-second increments, stirring until fully melted and smooth.
06 - Using a fork, submerge each frozen peanut butter egg into the melted chocolate, ensuring a complete, even coating. Allow excess chocolate to drip off before placing back onto the prepared baking sheet.
07 - Immediately sprinkle each freshly coated egg with flaky sea salt before the chocolate sets.
08 - Refrigerate the chocolate-coated eggs for at least 15 minutes, or until the chocolate shell is firm. Serve chilled or at room temperature.
