# What You 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
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 the mixture is smooth and creamy.
02 - Gradually mix in the powdered sugar until a thick, moldable dough forms. Scrape down the sides of the bowl as needed for uniform consistency.
03 - Portion approximately 2 tablespoons of dough for each serving. Shape each portion by hand into an oval egg form and arrange onto a parchment-lined baking sheet.
04 - Transfer the baking sheet to the freezer and chill for 30 minutes, or until the eggs are firm.
05 - Add chocolate chips and coconut oil to a microwave-safe bowl. Melt in 30-second increments, stirring between cycles, until smooth.
06 - Using a fork, dip each chilled peanut butter egg into the melted chocolate. Allow excess chocolate to drip off, then return each coated egg to the parchment-lined baking sheet.
07 - Apply colored candy melts or sprinkles for decoration if desired, before the chocolate sets.
08 - Refrigerate the coated eggs for a minimum of 15 minutes to allow the chocolate to fully set.
