1 1/2 cups creamy peanut butter (not organic or oily)

3 cups powdered sugar

1/3 cup unsalted butter, melted

2 tablespoons milk (or more if needed)

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups milk chocolate chips

2 tablespoons shortening

Cook Mode Prevent your screen from going dark

Cover a cookie sheet with wax paper and set aside.
In a large bowl, beat together the powdered sugar and peanut butter until combined.
Add the melted butter and beat until smooth.
Add milk, vanilla, and salt; mix until a soft dough forms. Add more milk if needed.
On a floured surface, roll dough into a 1/2-inch thick disk. Cut into egg shapes with a cookie cutter or cup. Place on prepared sheet.
Freeze the peanut butter eggs for 1 hour to firm.
In a microwave-safe bowl, melt chocolate chips and shortening in 30-second intervals, stirring until smooth.
Dip each peanut butter egg into the melted chocolate using two forks, coating fully. Place back on sheet.
Chill for 20 minutes, or until chocolate hardens.
Store in the fridge and enjoy!

Use creamy peanut butter for best texture; crunchy can be substituted.

Dark, white, or vegan chocolate can be used instead of milk chocolate.

For extra crunch, mix in crushed peanuts to the filling.

Store in the fridge for up to 2 weeks or freeze for 3 months.

If the mixture is crumbly, add milk 1 tablespoon at a time.