Chocolate Peanut Butter Eggs Sea (Printable Version)

Luscious chocolate-covered peanut butter eggs finished with flaky sea salt for a creamy treat.

# What You'll Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 4 tablespoons unsalted butter, softened
03 - 1 cup powdered sugar, sifted
04 - 1/2 teaspoon vanilla extract
05 - Pinch of fine sea salt

→ Chocolate Coating

06 - 2 cups (12 oz) semisweet or dark chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening

→ Finishing

08 - Flaky sea salt, for sprinkling

# Directions:

01 - Combine creamy peanut butter, softened unsalted butter, sifted powdered sugar, vanilla extract, and fine sea salt in a medium mixing bowl. Mix thoroughly until completely smooth and well incorporated.
02 - Divide the peanut butter mixture into 12 equal portions. Roll each portion between your palms to form oval egg shapes. Arrange shaped eggs on a parchment-lined baking sheet.
03 - Transfer the baking sheet to the freezer. Chill peanut butter eggs for 30 minutes or until firm enough to handle without losing shape.
04 - While eggs chill, place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
05 - Remove chilled eggs from freezer. Using a fork, dip each egg into melted chocolate ensuring complete coverage. Gently tap fork against bowl edge to remove excess coating. Return coated eggs to parchment-lined baking sheet.
06 - Immediately sprinkle flaky sea salt over each chocolate-coated egg before chocolate begins to set. This ensures proper adhesion.
07 - Refrigerate coated eggs for 15 minutes until chocolate is completely firm. Serve chilled or allow to come to room temperature for 5-10 minutes before serving.

# Expert Advice:

01 -
  • The combination of creamy peanut butter and dark chocolate hits that perfect sweet and salty balance
  • These come together faster than you would think and they look impressive despite being so simple
02 -
  • Warm chocolate on your fork can cause the peanut butter to soften and slide off, so work quickly and have your parchment ready
  • If your chocolate seizes and turns grainy, stir in a teaspoon of coconut oil to smooth it back out
03 -
  • Room temperature peanut butter eggs hold their shape better than frozen ones for dipping
  • Dark chocolate pairs exceptionally well with the flaky salt finish

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