# 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 (optional)
08 - Sprinkles or colored candy melts
# How-To Steps:
01 - In a large mixing bowl, blend the creamy peanut butter, softened unsalted butter, vanilla extract, and salt until smooth and homogenous.
02 - Gradually incorporate powdered sugar until a dense, moldable dough develops.
03 - Portion dough using approximately 2 tablespoons per piece and mold each into an egg shape by hand. Arrange shapes on a parchment-lined baking sheet.
04 - Transfer baking sheet to freezer and chill eggs for 30 minutes or until solid.
05 - In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each burst, until completely smooth.
06 - Using a fork, immerse each frozen egg in melted chocolate, allowing excess to drip off before returning to the lined sheet.
07 - If desired, add sprinkles or drizzle with colored candy melts before chocolate sets.
08 - Refrigerate the coated eggs for a minimum of 15 minutes to fully solidify the chocolate shell.
