Chocolate Peanut Butter Eggs (Print Version)

# Ingredients:

→ Peanut Butter Center

01 - 85g (6 Tablespoons) of unsalted butter, softened
02 - 250g creamy peanut butter (avoid natural types)
03 - 300g (2 1/2 cups) powdered sugar
04 - Pure vanilla extract, 1/2 teaspoon
05 - A pinch (1/8 teaspoon) of salt

→ Chocolate Outer Layer

06 - 339g (12 ounces) semi-sweet chocolate, chopped coarsely (three 4-ounce bars)
07 - 1 teaspoon vegetable oil

→ Extras for Topping

08 - Flaky sea salt or coarse sea salt
09 - Decorative festive sprinkles

# Instructions:

01 - Grab a large baking tray and cover it with parchment paper or use a silicone liner. Put it aside for later.
02 - Use a mixer (hand or stand with a paddle) to whip the butter until smooth, around 2 minutes. Blend in the peanut butter for a minute. Lumps of butter? No worries! Add sugar, vanilla, and salt, then mix on low for 2 minutes until it all comes together. It might look a bit crumbly—don’t stress.
03 - Scoop out about 1.5 tablespoons (29 grams) of the peanut mix. Roll it into a ball first, then flatten slightly. Shape one side to resemble an egg. The thickness should be around 3/4 inch. Place these on the tray. If the mixture starts sticking too much, cool it in the fridge for 15 minutes or dust your hands with some powdered sugar.
04 - Let the shaped eggs firm up by placing them in the fridge for at least 1 hour. You can even leave them overnight if needed.
05 - Near the end of the chilling time, combine the chocolate and oil. Use a microwave or double boiler to melt them. If using the microwave, melt in 20-second bursts and stir between each until smooth. Let the mixture cool for about 6–8 minutes before you start dipping.
06 - One by one, dunk the eggs in the melted chocolate. Take them out with a fork, tap it gently on the bowl's edge to remove extra chocolate, and slide the egg onto the tray using a toothpick or another fork. If the eggs start softening too much, stick them back in the fridge for 5–10 minutes and try again.
07 - Use any leftover melted chocolate for a drizzle. Add sprinkles or a sprinkle of flaky salt while the chocolate’s still wet, if you like.
08 - Pop the tray back in the fridge for half an hour or so until the chocolate hardens completely.
09 - Stack finished peanut butter eggs with parchment or wax paper separating the layers. Keep in a sealed container and refrigerate for as long as 2 weeks.

# Notes:

01 - These sweet holiday candies pair creamy peanut butter with a chocolatey outside.
02 - Smooth peanut butter works best. Chunky kinds can make the filling too crumbly to handle.
03 - Stick with 'baking chocolate' instead of chips for better flavor and easier melting.
04 - The filling gets soft at room temperature, so these are best straight from the fridge or freezer.
05 - You can freeze these for 3 months max. When ready, thaw them overnight in the fridge.

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