18 oz. jar Jif creamy peanut butter
1/2 cup butter, room temperature
1 tsp vanilla extract
3 cups powdered sugar
chocolate coating of choice (white, dark, semi-sweet, milk)
1/2 tsp shortening (helps thin and silken the melted chocolate)
In a large glass bowl, stir together the peanut butter, softened butter, and vanilla extract. Add the powdered sugar and stir well to combine.
Use an egg shaped tablespoon to shape your half eggs. Place them flat side down on a foil linked baking sheet.
I also used this egg holder to form some of them, but the tablespoon worked much better. You can also use your hands to form an egg shape.
Put the peanut butter eggs in the freezer for 1 hour to set up. When they are really firm, you can melt your chocolate. I placed the chips in a microwave safe bowl, and turned on high power in 30 second increments until melted. Stir in the 1/2 tsp vegetable shortening.
Work quickly to coat the tops of the eggs. I tried several ways of doing this, and I found a fast and not so messy way. Balance a peanut butter egg on the flat side of a butter knife, hold over the chocolate bowl, and spoon melted chocolate over top. Tap knife on side of bowl to remove excess. Place back on foil lined baking sheet by using another butter knife to help you slide it off. Decorate with sprinkles, if using. If you are going to decorate with colored white chocolate, wait for the milk chocolate to harden first.
These are best stored in the refrigerator as they melt easily, especially if using milk chocolate. Enjoy! Happy Easter!