1-First Step: Mix the filling In a medium bowl, beat together 1 cup creamy peanut butter, 1/2 cup softened unsalted butter, 2 cups powdered sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Use a hand mixer or a sturdy spoon. Mix until the dough looks thick, smooth, and easy to shape. If the mixture seems too sticky, add a little more powdered sugar, 1 tablespoon at a time. If it feels too dry and crumbly, let it sit for a minute so the butter softens more. The goal is a soft dough that holds together when pressed.

2-Second Step: Shape the eggs Scoop out small portions of the filling, about 1 to 2 tablespoons each. Roll them into balls first, then gently flatten and shape them into oval eggs. Place each one on a parchment-lined tray so they do not stick. Try to keep the size even so the eggs chill at the same speed. If you want smaller treats for kids, gifts, or snack trays, make mini Peanut Butter Eggs instead. They dip more easily and are nice for parties.

3-Third Step: Chill until firm Place the tray in the freezer for about 30 minutes, or in the refrigerator for 1 to 2 hours. The filling needs to be cold before dipping. Cold centers hold their shape better and make the chocolate shell set faster. This step matters most if your kitchen is warm. If the eggs are soft, they may slide around in the melted chocolate. A firm base gives you a cleaner finish and less mess.

4-Fourth Step: Melt the chocolate Put 2 cups milk chocolate in a microwave-safe bowl or a heatproof bowl over a double boiler. If using the microwave, heat in 30-second bursts and stir after each round. Stop as soon as the chocolate is mostly melted, then stir until smooth. Do not overheat the chocolate or it may seize and turn grainy. If needed, stir in a tiny bit of extra chocolate until it melts from the residual heat. Smooth chocolate gives the best coating for Peanut Butter Eggs.

5-Fifth Step: Dip each egg Use a fork or dipping tool to lower one chilled egg into the melted chocolate. Turn it gently until coated, then lift it out and tap the fork against the bowl so excess chocolate falls off. Set the coated egg back on the parchment-lined tray. Work with a few eggs at a time so they stay cold. If the filling starts to soften, return the tray to the freezer for a few minutes before continuing. This keeps the shape neat and the coating even.

6-Final Step: Set and serve Let the chocolate harden at room temperature, or place the tray in the refrigerator for about 10 minutes to speed things up. Once set, your Peanut Butter Eggs are ready to eat. For a polished look, drizzle extra melted chocolate on top or add a light sprinkle of flaky salt before the coating sets. Serve them chilled for the best texture, or pack them into gift boxes once fully firm. If you like homemade candy, these eggs also pair nicely with a batch of chocolate chip cookie dough ice cream for a fun dessert spread.