# Zutaten:
→ 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 (225 g) dark chocolate (60–70% cocoa), chopped
07 - 1 tablespoon coconut oil (optional, for smoother coating)
→ Topping
08 - 1 teaspoon flaky sea salt
# Zubereitung:
01 - Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine peanut butter, softened butter, powdered sugar, vanilla, and a pinch of salt. Mix until smooth and thick.
03 - Scoop about 2 tablespoons of the mixture and shape into egg forms using your hands. Place on the prepared baking sheet. Repeat with remaining mixture.
04 - Freeze the peanut butter eggs for 30 minutes, or until firm.
05 - Melt the dark chocolate and coconut oil (if using) in a heatproof bowl set over a pot of simmering water, or microwave in 30-second bursts, stirring until smooth.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, allowing excess chocolate to drip off. Place back on the baking sheet.
07 - Immediately sprinkle each egg 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.
