# 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, 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, blend peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of fine sea salt until the mixture is smooth and thick.
03 - Portion approximately 2 tablespoons of filling and mold into egg shapes with your hands. Arrange each on the prepared baking sheet.
04 - Place peanut butter eggs in the freezer for 30 minutes or until firm.
05 - Combine chopped dark chocolate and coconut oil (if using) in a heatproof bowl. Melt over simmering water or microwave in 30-second intervals, stirring frequently until smooth and glossy.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, allowing excess to drip away. Return coated eggs to the baking sheet.
07 - Before the chocolate sets, sprinkle each egg with flaky sea salt.
08 - Refrigerate eggs for a minimum of 15 minutes until chocolate coating is solid. Serve chilled or at room temperature.
