Peanut butter eggs dipped in rich dark chocolate, sprinkled with sea salt, perfect for festive celebrations.
# 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)
→ Topping
08 - 1 teaspoon flaky sea salt
# Directions:
01 - Line a baking sheet with parchment paper.
02 - In a mixing bowl, thoroughly combine creamy peanut butter, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of fine sea salt until smooth and thick.
03 - Scoop approximately 2 tablespoons of mixture; form each portion into an oval egg shape between your hands. Arrange formed centers on the prepared baking sheet.
04 - Chill shaped centers in the freezer for 30 minutes or until firm.
05 - In a heatproof bowl over simmering water, or using the microwave in 30-second intervals, melt chopped dark chocolate and coconut oil (if using), stirring until smooth.
06 - Using a fork, dip the chilled peanut butter eggs into melted chocolate, let excess chocolate drip off, and return each to the baking sheet. Immediately sprinkle with flaky sea salt before chocolate sets.
07 - Refrigerate chocolate-coated eggs for at least 15 minutes, until the chocolate is crisp and firm.
