Dark Chocolate Peanut Butter Eggs (Printable)

Peanut butter eggs coated in dark chocolate with sea salt. Perfect for festive occasions and homemade gifts.

# Ingredient List:

→ 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 Steps:

01 - Line a baking sheet with parchment paper to prevent sticking.
02 - In a mixing bowl, blend peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of fine sea salt until the mixture becomes smooth and thick.
03 - Using approximately 2 tablespoons per portion, shape the mixture into egg forms by hand and arrange them on the prepared baking sheet.
04 - Place eggs in the freezer for 30 minutes, or until they are firm and ready for coating.
05 - Melt dark chocolate and coconut oil in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals, stirring until completely smooth.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, allowing excess coating to drip off, then return to the baking sheet.
07 - Immediately sprinkle each egg with flaky sea salt before the chocolate sets, ensuring even distribution.
08 - Refrigerate eggs for at least 15 minutes, until the chocolate coating is fully set. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • The peanut butter filling is so smooth, it's almost as if you found the secret ingredient in peanut butter cups.
  • Dark chocolate and sea salt together create just the right balance of sweet and savory that keeps you reaching for more.
02 -
  • If the filling isn't cold enough, dipping can get messy fast—wait out the full chilling time.
  • Melting chocolate slowly prevents seizing; rushing this step left me with a grainy bowl more than once.
03 -
  • Letting eggs freeze until very firm makes dipping far less stressful, especially for beginners.
  • Adding coconut oil to chocolate keeps the shell smooth and glossy, but be careful not to add too much or it won't set well.
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