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Ingredients One per line	1 cup peanut butter smooth 5 tbsp unsalted butter 2 cups powdered sugar 2 tbsp water as needed (optional) 1 tsp vanilla extract 2 cups semisweet chocolate 2 tbsp coconut oil or shortening
Directions One per line	Cream the peanut butter and butter together with the vanilla extract. Add powdered sugar and mix on low until combined, Scrape down bowl and mix again. You can drizzle in some water a tablespoon at a time If the mixture is a bit dry. Pinch off healing tablespoon-sized pieces and roll into balls. After rolling the balls flatten a bit in your palms then transfer balls to a baking sheet and shape into eggs. Place in refrigerator to chill until firm, at least 20 minutes. Add chocolate and coconut oil or shortening to a medium bowl and melt in the 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 a different chocolate for contrast) to a piping bag, snip the tip off and pipe stripes onto the eggs. Chill to allow the chocolate to firm up and enjoy. Notes These will keep in the fridge for up to two weeks, just make sure they're covered. Coconut oil helps thin the chocolate so it's easier to dip things but you can use shortening if that's what you have on hand.
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