Double Chocolate Peanut Butter Crunch Eggs

Prep Time 55

Servings

1 cup roasted peanuts*
1 cup dark chocolate chips, divided
½ cup natural peanut butter
¼ - ½ tsp kosher salt*
½ tsp vanilla extract
Flaky salt (optional)
Other topping ideas: chopped peanuts, sprinkles, coconut flakes, freeze dried raspberries or strawberries.
* I like using the blender to get the peanuts evenly finely chopped but you could also do this by hand.
** Adjust depending on whether your peanut butter is salted or not.

Add peanuts to a high-speed blender and blend on high or medium-high until finely chopped (you’re looking for a more finely ground nut texture with some larger chunks).
In a medium microwavable bowl, add ¼ cup chocolate chips and microwave until just melted, stirring every 20-30 seconds. Stir in the ground up peanuts, peanut butter, salt, and vanilla until combined.
Line a ¼ sheet pan or large plate with parchment. Use a small cookie scoop or tablespoon to scoop and place on the baking sheet or plate. Now is when you can do your best to flatten and shape them slightly to look like eggs (it will be a bit sticky!). Place in the freezer to chill for at least 30 minutes.
Add remaining ¾ cup chocolate to the bowl and microwave until just melted, stirring every 20-30 seconds.
Coat the eggs in the melted chocolate, scraping off any excess chocolate using a spoon to make sure there is enough chocolate to go around! Place back on the parchment paper. Top with flaky salt, if using, and any other toppings you want. Chill again for at least 10 more minutes to solidify.
Enjoy these straight out of the fridge or freezer!

Substitutions:

To make nut-free, sub peanut butter with sunflower butter and use ground up toasted sunflower seeds or pumpkin seeds.

Store leftovers in an airtight container in the fridge for up to 2 weeks or freezer for up to 2 months.