Ingredients

1 cup peanut butter
1/4 cup butter
1 3/4 cup powdered sugar
1 teaspoon vanilla
16 ounces chocolate
2 tablespoons of butter
Note: An alternative to this recipe is to substitute the 2 tablespoons of butter for the coating for 2 tablespoons of coconut oil

Directions

In a medium sized bowl combine peanut butter and butter together with a mixer. When combined add powdered sugar and vanilla. Shape the eggs by using 1 tablespoon of mixture and hand shape the peanut butter into an egg shape. Place peanut butter egg on a cookie sheet that is lined with waxed paper. When done with all of the peanut butter refrigerate mixture for about 30 minutes before coating with chocolate.
Melt chocolate in a double boiler, or in a microwave in 30 second increments. Add2 tablespoons of butter to the chocolate to make the coating. Stir to combine the chocolate and butter together. When the chocolate has melted fully, set aside.
Remove peanut butter eggs from the refrigerator and gently dip into the chocolate. You can place the dipped egg onto the waxed paper. Allow the chocolate to set. Once the chocolate has set you can enjoy these. I recommend that you keep these in the refrigerator, they will keep for about 7 to 10 days.