Chocolate Peanut Butter Eggs (Printable Version)

Creamy peanut butter centers coated in chocolate, finished with a sprinkle of sea salt.

# What You'll Need:

→ Peanut Butter Filling

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

→ Chocolate Coating

06 - 2 cups semisweet or milk chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening

→ Garnish

08 - Flaky sea salt, for sprinkling

# Directions:

01 - Combine peanut butter, softened butter, vanilla extract, and salt in a medium bowl. Beat until smooth and creamy throughout.
02 - Gradually incorporate powdered sugar, mixing continuously until a thick, moldable dough forms.
03 - Line a baking sheet with parchment paper. Scoop approximately 2 tablespoons of mixture and shape into egg forms. Arrange on prepared sheet.
04 - Transfer shaped eggs to freezer for 20 to 25 minutes until firm enough to handle.
05 - Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth.
06 - Using two forks, dip each chilled egg into melted chocolate. Allow excess to drip off, then return to parchment-lined sheet.
07 - Immediately sprinkle each chocolate-covered egg with flaky sea salt before coating sets.
08 - Refrigerate eggs for 20 minutes until chocolate coating is fully set and firm.

# Expert Advice:

01 -
  • The combination of salty and sweet creates an addictive flavor balance that store candy never achieves
  • They're surprisingly simple to make but look impressive enough to gift
  • You can customize the chocolate darkness and saltiness to match your exact cravings
02 -
  • Rushing the chilling step means your eggs will soften and lose their shape when dipped in warm chocolate
  • Overheating the chocolate causes it to seize and turn grainy, so patience with those 30-second intervals pays off
  • Room temperature ingredients blend smoother, saving you from overmixing and a greasy texture
03 -
  • Use a cookie scoop to ensure uniform-sized eggs for even chocolate coverage and consistent baking
  • Tap your dipped eggs gently against the bowl edge to remove excess chocolate for a thinner, more elegant coating

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