Chocolate Peanut Butter Eggs (Print Version)
Creamy peanut butter centers enveloped in smooth chocolate, topped with sea salt for a delightful bite.
# What You 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
# How-To:
01 - Combine peanut butter, softened butter, vanilla extract, and fine sea salt in a medium bowl. Beat until completely smooth and creamy.
02 - Gradually incorporate powdered sugar into the peanut butter mixture, 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 baking sheet.
04 - Transfer baking sheet to freezer and chill shaped eggs for 20-25 minutes until firm to the touch.
05 - While eggs chill, 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 peanut butter egg into melted chocolate, allowing excess to drip off. Return to parchment-lined baking sheet.
07 - Immediately sprinkle each chocolate-coated egg with flaky sea salt before chocolate begins to set.
08 - Refrigerate completed eggs for 20 minutes until chocolate coating is completely firm.
# Expert Advice:
01 -
- The combination of creamy peanut butter and flaky sea salt creates an addictive sweet and salty balance
- These come together faster than you'd think, and they keep beautifully for weeks
02 -
- If your peanut butter mixture feels too sticky to shape, refrigerate it for 10 minutes before forming the eggs
- Room temperature chocolate seizes instantly, so keep your workspace cool and work in small batches
03 -
- Work quickly when dipping, because the cold eggs will start to warm up and become difficult to handle
- If your chocolate starts to thicken, microwave it for 10 seconds to return it to dipping consistency