Peanut butter wrapped in dark chocolate, topped with sea salt—easy, festive, and perfect for sharing.
# 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 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 - In a mixing bowl, combine peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of salt. Mix using a hand mixer or sturdy spoon until the mixture is smooth and thick.
03 - Scoop about 2 tablespoons of the peanut butter mixture and form into egg shapes with your hands. Arrange each formed piece onto the prepared baking sheet.
04 - Place the shaped peanut butter eggs in the freezer for 30 minutes, or until firm.
05 - Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pot of simmering water, or microwave in 30-second bursts, stirring between intervals until smooth.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, allowing excess chocolate to drip off. Replace each coated egg onto the baking sheet.
07 - Sprinkle each chocolate-coated egg immediately with flaky sea salt before the chocolate sets.
08 - Refrigerate the eggs for at least 15 minutes, until the chocolate is firm. Serve chilled or at room temperature.
