# 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
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Chocolate Coating
06 - 2 cups semisweet or milk chocolate chips
07 - 2 teaspoons coconut oil or vegetable shortening
→ Decoration (optional)
08 - Sprinkles or colored candy melts
# How To Make It:
01 - Combine creamy peanut butter, softened unsalted butter, vanilla extract, and salt in a large mixing bowl. Beat until smooth and creamy using an electric mixer or a sturdy spoon.
02 - Gradually incorporate powdered sugar into the mixture, blending until a thick, moldable dough develops.
03 - Scoop out approximately 2 tablespoons of dough and form into egg shapes by hand. Arrange the formed eggs onto a parchment-lined baking sheet.
04 - Transfer the baking sheet to the freezer and chill for 30 minutes or until eggs are firm.
05 - In a microwave-safe bowl, melt chocolate chips with coconut oil or vegetable shortening in 30-second intervals, stirring between each until fully smooth.
06 - Using a fork, dip each chilled peanut butter egg into the melted chocolate, allowing excess to drip back into the bowl. Set coated eggs back onto the lined baking sheet.
07 - While chocolate is still unset, optionally drizzle with colored candy melts or sprinkle with decorations.
08 - Refrigerate the finished eggs for at least 15 minutes until the chocolate shell is completely set.
