Easter Egg Peanut Butter Candies

These rich and sweet Easter egg peanut butter candies combine a creamy peanut butter filling with a delicious chocolate coating. See blog post for extra tips on coating the candies with chocolate.

Ingredients

• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• 1 cup (250g) creamy peanut butter (not natural style)
• 2 and 1/2 cups (300g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 12 ounces (3 4-ounce bars) semi-sweet chocolate bars (339g), coarsely chopped*
• 1 teaspoon vegetable oil
• optional: coarse sea salt for topping

Instructions

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. 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.
3. 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