Creamy peanut butter, smooth dark chocolate, and sea salt unite for a festive homemade holiday treat.
# What's Needed:
→ 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 Make It:
01 - Line a baking sheet with parchment paper.
02 - Combine peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of salt in a mixing bowl. Blend with a hand mixer or sturdy spoon until uniformly smooth and thick.
03 - Scoop approximately 2 tablespoons of filling and hand-shape each portion into egg forms. Arrange formed eggs onto the lined baking sheet.
04 - Place shaped eggs in the freezer for 30 minutes, or until solid.
05 - Melt chopped dark chocolate and coconut oil (if using) in a microwave-safe bowl by heating in 30-second intervals, stirring after each, or in a heatproof bowl set over a pot of simmering water. Stir until smooth.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, allowing excess chocolate to drain. Return coated eggs to the baking sheet.
07 - Sprinkle each egg generously with flaky sea salt before the chocolate sets.
08 - Refrigerate coated eggs for at least 15 minutes until chocolate is firm. Serve chilled or bring to room temperature before serving.
