Easter Peanut Butter Eggs

Prep Time: 30 mins + chilling time | Cook Time: 2 mins | Course: Dessert | Serves: 18 

Peanut butter and dark chocolate Easter eggs are fun and delicious with a sprinkle of flaky salt on top. Although Wilton makes a mini egg cake-let pan, they mold easily into a soup spoon to create the egg shape. Dip in chocolate and sprinkle with salt for an amazing Easter treat. Inspired by Sally of Sally’s Baking Addiction https://sallysbakingaddiction.com/peanut-butter-eggs/ 

6 Tbsp butter, softened

1 cup peanut butter

2 ½ cups powdered sugar

¼ tsp salt

½ tsp vanilla

12 oz dark chocolate chips

2 tsp coconut oil

Flaky sea salt, a sprinkling

In a stand mixer, beat butter, peanut butter, powdered sugar, salt, and vanilla together. The dough may be a bit crumbly but will mold nicely with the warmth of your hands. Mold 1 ½ tablespoons into a soup spoon to create a nice egg shape, remove from the spoon, and place on a plate repeating with the rest of the dough. Place in the fridge to chill for about 1 hour. 

Place chocolate in a microwave-safe bowl with the coconut oil and cook for 1 ½-2 minutes in the microwave. Stir until smooth. Allow to cool for about 10 minutes before dipping the chilled eggs in the chocolate. Set the egg in the chocolate with a fork and turn over to coat well. Remove with the fork and place on a sheet of parchment using a toothpick to aid as needed. Allow the chocolate to firm up at room temperature, for about half an hour. Rewarm the chocolate as necessary for 10-second intervals in the microwave. When all the eggs are coated and the chocolate is nearly set, place some of the warm chocolate in a baggie. Cut off the tip and drizzle lines decoratively over the eggs. Sprinkle with flaky salt before it sets up.