Preparation Steps

• Line a baking sheet with parchment paper. In a bowl, beat peanut butter and softened butter until smooth. Mix in vanilla and salt.
• Gradually add powdered sugar, stirring until a thick, moldable dough forms that doesn't stick to your hands.
• Scoop about 1.0 tablespoon of dough per piece, roll into an oval, and flatten slightly to form egg shapes. Place on the prepared sheet.
• Freeze until firm, about 20 minutes.
• Melt chocolate chips with coconut oil in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until silky and smooth.
• Using a fork, dip each chilled peanut butter egg into the melted chocolate, letting excess drip off. Return to parchment.
• Optional: drizzle remaining chocolate over the tops for a pattern. Chill until set, about 10 minutes.
• Serve or store in an airtight container in the refrigerator for up to 1 week or freeze up to 2 months.