Mix Ingredients: In a large bowl, blend together creamy peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of salt until a smooth and thick dough forms. Ensure all ingredients are well combined for a uniform texture.
Shape Eggs: Take about a tablespoon of the peanut butter mixture and roll it between your palms to form an egg shape. Place the shaped eggs on a baking sheet lined with parchment paper or wax paper. If the mixture is too sticky, you can dust your hands with powdered sugar to prevent sticking.
Chill Mixture: Transfer the baking sheet with the shaped peanut butter eggs to the refrigerator and let them chill for at least 30 minutes. Chilling the eggs will firm up the mixture, making it easier to handle and coat with chocolate in the next step.
Melt Chocolate: In a microwave-safe bowl or using a double boiler, melt the chocolate chips and vegetable shortening or coconut oil together until smooth and fully melted. Stir the mixture occasionally to ensure even melting.
Coat Eggs: Remove the chilled peanut butter eggs from the refrigerator. Using a fork or dipping tool, carefully dip each egg into the melted chocolate, ensuring it is completely coated. Allow any excess chocolate to drip off before placing the coated eggs back onto the lined baking sheet.
Set Chocolate: Once all the peanut butter eggs are coated in chocolate, transfer the baking sheet back to the refrigerator and let the chocolate set for about 1 hour. This will ensure that the chocolate coating hardens and the eggs hold their shape when served.
Serve and Enjoy: Once the chocolate has set, your homemade peanut butter eggs are ready to be enjoyed! Serve them as a delicious treat for Easter or any time of year. Store any leftovers in an airtight container in the refrigerator for up to two weeks.