# Ingredient list:
→ 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
# Cooking steps:
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 sea salt using a hand mixer or sturdy spoon until the filling is smooth and thick.
03 - Using approximately 2 tablespoons of filling for each, mold into egg shapes by hand and arrange them on the lined baking sheet.
04 - Place the shaped eggs in the freezer for 30 minutes, or until firm.
05 - Combine chopped dark chocolate and coconut oil in a heatproof bowl. Melt gently using a double boiler or microwave in 30-second intervals, stirring until fully smooth.
06 - With a fork, dip each chilled peanut butter egg into the melted chocolate, allowing any excess to drip off before placing back onto the baking sheet.
07 - Immediately sprinkle each chocolate-coated egg with flaky sea salt prior to the chocolate setting.
08 - Refrigerate for at least 15 minutes, until the chocolate is firm. Serve chilled or at room temperature.
