Cream the peanut butter and butter together with the vanilla extract.

Add powdered sugar and mix on low until combined. Scrape down the bowl and mix again.

Using an ice cream scoop, scoop the mixture out onto a tray lined with parchment paper.

Flat them a bit and shape them into eggs.

Place in freezer to chill until firm, at least 60 minutes.

Add chocolate and coconut oil to a medium bowl and melt on the stove by using a saucepan over medium heat with a cup of water to heat up the bowl from underneath. Or you can microwave at 50% power in 30-second intervals, stirring in between. Stir to combine and set aside to cool to room temperature.

Place a chilled egg on a fork and dip into the chocolate, or spoon it over. Smooth out the chocolate and tap the egg against the bowl to remove excess chocolate then use a knife or offset spatula to remove excess from the bottom.

Transfer back to the baking sheet and repeat for the remaining eggs. If you're adding sprinkles then do so before the chocolate sets. You can add more chocolate (or different chocolate for contrast) Chill to allow the chocolate to firm up.

Enjoy your Easy Peanut Butter Eggs

Easter Chick Deviled Eggs

Creme Brulee

Peach Cobbler

Homemade Corndogs