Design Eat Repeat

0 In a medium-sized bowl, use an electric mixer to mix peanut butter [adjustable](1 cup), melted unsalted butter (½ cup, i.e. 1 stick), vanilla extract (½ teaspoon), and salt (⅛ teaspoon, optional)[/adjustable] until combined. Slowly add in powdered sugar ([adjustable]2[/adjustable] cups) and mix until incorporated. The consistency should be a bit like play-doh and shouldn’t be sticky. If it is sticky, add a bit more powdered sugar. If it’s dry and not holding together when pressed, add a bit more melted butter.
1 Roll into balls, flatten, then shape into eggs. You can also use a rolling pin to roll the dough 1/2" thick, then use an egg cookie cutter or round plastic cup or lid (that “squishes" and is about 2" in diamter) to cut out oval shapes.
2 Freeze shaped eggs for 20-30 minutes.
3 Melt semi-sweet chocolate chips ([adjustable]2[/adjustable] cups) and shortening ([adjustable]1[/adjustable] tablespoon, optional) in the microwave at 50% power in 30-second increments, stirring in between each increment. If using melting wafers, follow instructions on package.
4 Dip the frozen eggs in melted chocolate chips or melting wafers. It’s easiest to place them on a fork and then use another fork to scoop chocolate on top. Tap off the excess chocolate, then place on a piece of parchment paper. Before they fully harden, it can be helpful to carefully move them to prevent the chocolate from “pooling” on the parchment (which will help you get crisp-edged eggs!).
5 If you have extra chocolate, use a fork to drizzle it on top of the eggs. While the eggs are still wet, you can also add fun sprinkles.
6 Let harden, then enjoy! You can place these in the fridge or freezer to help them harden quicker.