# What You'll 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
# Cooking Steps:
01 - In a large mixing bowl, combine creamy peanut butter, softened unsalted butter, vanilla extract, and salt. Beat until the mixture is smooth and thoroughly blended.
02 - Gradually add powdered sugar to the mixture, blending well between additions to achieve a firm, moldable dough.
03 - Portion approximately 2 tablespoons of peanut butter dough and shape each piece into an oval, forming egg shapes by hand. Arrange eggs on a parchment-lined baking sheet.
04 - Place the tray in the freezer for 30 minutes or until the eggs are firm and easy to handle.
05 - In a microwave-safe bowl, combine chocolate chips and coconut oil or vegetable shortening. Heat in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
06 - Using a fork, dip each frozen peanut butter egg into the melted chocolate, letting any excess chocolate drip off. Place coated eggs back onto the parchment-lined sheet.
07 - While the chocolate is still wet, add sprinkles or drizzle with colored candy melts if desired.
08 - Transfer the tray to the refrigerator for at least 15 minutes, allowing the chocolate coating to fully set.
