Dark Chocolate Peanut Butter Eggs (Printable)

Creamy peanut butter meets rich dark chocolate in these irresistible Easter eggs with a touch of sea salt.

# What You'll Need:

→ 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

# Directions:

01 - Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine creamy peanut butter, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of fine sea salt. Blend with a hand mixer or sturdy spoon until the mixture is smooth and thick.
03 - Scoop about 2 tablespoons of the peanut butter mixture and shape into an egg form using your hands. Place each formed piece onto the prepared baking sheet. Repeat with the remaining filling.
04 - Transfer the peanut butter eggs to the freezer and chill for 30 minutes or until very firm.
05 - In a heatproof bowl set over a pot of gently simmering water, or using a microwave in 30-second intervals, melt the dark chocolate with coconut oil (if using), stirring until completely smooth.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, allowing any excess to drip off. Place back onto the parchment-lined baking sheet.
07 - Immediately sprinkle each egg with a small pinch of flaky sea salt before the chocolate sets.
08 - Refrigerate the chocolate-coated eggs for at least 15 minutes until the coating is firm. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The peanut butter filling is so creamy it practically melts on your tongue, but that sprinkle of sea salt adds an addictive kick.
  • They're surprisingly easy, and you'll end up feeling like a chocolatier without ever leaving your own kitchen.
02 -
  • Once, I tried skipping the freezer step and ended up with sticky globs that refused to hold their shape—so chilling really is a must.
  • Adding coconut oil to the chocolate makes coating so much easier; without it, my first few eggs came out streaky and uneven.
03 -
  • Keep a paper towel nearby to wipe your fork between dips—it makes for cleaner coatings.
  • A quick stir of the peanut butter before measuring can help prevent dry pockets in your filling.
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