# Components:
→ 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
# Directions:
01 - Combine creamy peanut butter, softened unsalted butter, vanilla extract, and salt in a large bowl. Mix until the blend achieves a smooth consistency.
02 - Gradually incorporate powdered sugar into the peanut butter mixture, mixing until a thick, cohesive dough develops.
03 - Scoop approximately 2 tablespoons per portion and mold dough by hand into egg shapes. Arrange eggs on a parchment-lined baking sheet.
04 - Place the shaped eggs in the freezer for 30 minutes, allowing them to firm up completely.
05 - Melt chocolate chips with coconut oil or vegetable shortening in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, letting excess drip off. Return coated eggs to the parchment-lined baking sheet.
07 - Optionally, drizzle with colored candy melts or garnish with sprinkles before the chocolate sets.
08 - Refrigerate eggs for at least 15 minutes until the chocolate layer has fully set.
