Dark Chocolate Peanut Butter Eggs

# 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 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 Steps:

01 - Line a baking sheet with parchment paper.

02 - In a mixing bowl, combine creamy peanut butter, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of fine sea salt. Mix thoroughly until the filling is smooth and thick.

03 - Scoop about 2 tablespoons of peanut butter mixture per portion. Shape each into an egg form using your hands and place onto the lined baking sheet. Repeat with remaining filling.

04 - Freeze peanut butter eggs for 30 minutes, or until firm to the touch.

05 - Melt the chopped dark chocolate with coconut oil (if using) in a heatproof bowl over a pot of simmering water or microwave in 30-second intervals, stirring until fully smooth.

06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate. Allow excess chocolate to drip off before returning each to the baking sheet.

07 - While chocolate is still wet, immediately sprinkle each egg with flaky sea salt.

08 - Refrigerate the chocolate-coated eggs for at least 15 minutes until the chocolate is firm. Serve chilled or at room temperature.

# Expert Tips:

01 -

The salty crunch of flaky sea salt atop silky chocolate feels like a secret upgrade only insiders know.
These eggs disappear fast at spring gatherings, and their homemade charm makes you a dessert hero every time.

02 -

If you try shaping the eggs before the filling is cold enough, be prepared for sticky fingers and sad blobs.
Sprinkling salt too late means it won’t stick—you need to move quickly just after dipping.

03 -