Easter Egg Peanut Butter Candies (Print Version)

# Ingredients:

→ Peanut Butter Filling

01 - 6 Tablespoons (85g) unsalted butter, softened to room temperature
02 - 1 cup (250g) creamy peanut butter (not natural style)
03 - 2 and 1/2 cups (300g) confectioners' sugar
04 - 1/2 teaspoon pure vanilla extract
05 - 1/8 teaspoon salt

→ Chocolate Coating

06 - 12 ounces (339g) semi-sweet chocolate bars, coarsely chopped (3 4-ounce bars)
07 - 1 teaspoon vegetable oil

→ Optional Toppings

08 - Coarse sea salt or flaky sea salt
09 - Festive sprinkles

# Instructions:

01 - Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
02 - With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. If you notice any small chunks of butter, don't worry—the mixture will smooth out. Add the confectioners' sugar, vanilla extract, and salt, and beat on low speed for 2 minutes until everything is combined. The mixture will be a little soft and crumbly.
03 - Measure 1.5 Tablespoons (about 1 ounce, or 29 grams) of peanut butter mixture. Roll into a ball. Flatten the ball between your palms and use your fingers to narrow one end into an egg shape. The egg should be roughly 3/4 inch thick. Place on the prepared baking sheet. Repeat with remaining peanut butter mixture. If the mixture becomes too soft to handle, chill in the refrigerator for 15 minutes or powder your hands with confectioners' sugar.
04 - Chill the shaped peanut butter eggs in the refrigerator for at least 1 hour and up to 1 day.
05 - During the last few minutes of chilling time, melt the chocolate and oil together. You can use a double boiler or microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl or liquid measuring cup. Melt in 20-second increments, stirring after each, until completely melted and smooth. Let the warm chocolate sit for 6–8 minutes to cool slightly before dipping.
06 - Working with one peanut butter egg at a time, submerge into the chocolate and then carefully lift out using a fork. Tap the fork gently on the side of the bowl/measuring cup to rid excess chocolate. Use a toothpick or a second fork to help slide the candy off of the fork and onto the baking sheet. If the eggs are softening and losing their shape as you're dipping them, put the baking sheet back in the fridge for 5–10 minutes and then try again.
07 - If you have leftover chocolate, drizzle it over the candies. If desired, lightly sprinkle each with coarse or flaky sea salt or festive sprinkles while chocolate is still wet.
08 - Refrigerate coated candies for 30 minutes or until chocolate has completely set before serving.
09 - Layer peanut butter eggs between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks.

# Notes:

01 - These rich and sweet Easter egg peanut butter candies combine a creamy peanut butter filling with a delicious chocolate coating.
02 - Creamy/smooth peanut butter is best because crunchy yields a very crumbly filling that's difficult to mold.
03 - For the best looking and tasting candies, use 'baking chocolate' bars found in the baking aisle instead of chocolate chips, which contain stabilizers preventing them from melting properly.
04 - The filling can get a little soft at room temperature, so these taste best right out of the refrigerator or even freezer.
05 - These candies can be frozen for up to 3 months. Thaw overnight in the refrigerator.

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