Dark Chocolate Peanut Butter Eggs

# 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)

→ Topping

08 - 1 teaspoon flaky sea salt

# Directions:

01 - Line a baking sheet with parchment paper.

02 - In a mixing bowl, blend peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and thick.

03 - Scoop approximately 2 tablespoons of filling and shape each portion into egg forms by hand. Arrange on parchment-lined baking sheet.

04 - Place the 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 until smooth.

06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, allowing excess to drip off. Set coated eggs back onto baking sheet.

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

08 - Refrigerate eggs for at least 15 minutes until chocolate shell firms up. Serve cold or at room temperature.

# Expert Tips:

01 -

One bite gives you a creamy peanut butter center with a perfect snap of dark chocolate — it feels like a secret candy shop in your kitchen.
These eggs are simple, stress-free, and keep wonderfully chilled for whenever you crave something sweet and salty.

02 -

If you rush the freezing step, the eggs will fall apart in the chocolate — I learned this after a sticky session one afternoon.
Melting chocolate in short microwave bursts prevents burning — ever since one batch turned grainy, I never leave the bowl unattended.

03 -