How to Make Peanut Butter Eggs

• Prepare the baking sheet. Line a large baking sheet with parchment paper or a silicone baking mat.
• Beat the butter. Using a handheld or stand mixer, beat the softened unsalted butter on medium-high speed for about 2 minutes until creamy.
• Add peanut butter. Incorporate 1 cup of creamy peanut butter into the butter mixture, beating until fully combined.
• Mix in dry ingredients. Gradually add 2 and 1/2 cups of confectioners’ sugar, 1/2 teaspoon of pure vanilla extract, and 1/8 teaspoon of salt. Beat on low speed for about 2 minutes.
• Shape the eggs. Measure 1.5 tablespoons of the peanut butter mixture, roll it into a ball, flatten it to form an egg shape, and place on the prepared baking sheet.
• Chill the eggs. Place the shaped peanut butter eggs in the refrigerator to chill for at least 1 hour.
• Melt chocolate. Melt 12 ounces of semi-sweet chocolate and 1 teaspoon of vegetable oil together, stirring until completely melted.
• Dip the eggs. Submerge a peanut butter egg into the melted chocolate, lifting it out with a fork.
• Transfer the eggs. Use a toothpick to slide the chocolate-covered candy back onto the baking sheet.
• Decorate. If desired, drizzle leftover chocolate over the candies and sprinkle with coarse sea salt.
• Set the candies. Refrigerate the coated peanut butter eggs for about 30 minutes until the chocolate has set.
• Store properly. Layer peanut butter eggs between parchment and store in an airtight container for up to 2 weeks.