Prepare the Peanut Butter Filling:

In a mixing bowl, combine the creamy peanut butter, softened butter, and vanilla extract.

Gradually add the powdered sugar, mixing until well combined. The mixture should be firm but still easy to mold.

Shape the Peanut Butter Eggs:

Line a baking sheet with parchment paper.

Scoop out portions of the peanut butter mixture and shape them into egg-like forms. Place them on the prepared baking sheet.

Transfer the baking sheet to the freezer and let the peanut butter eggs chill for at least 30 minutes.

Prepare the Chocolate Coating:

In a microwave-safe bowl, melt the milk chocolate chips and vegetable shortening together in 30-second intervals, stirring between each interval until smooth.

Coat the Peanut Butter Eggs:

Using a fork, dip each frozen peanut butter egg into the melted chocolate, ensuring it’s fully coated.

Allow any excess chocolate to drip off before placing the coated eggs back on the parchment-lined baking sheet.

Chill and Set:

Return the baking sheet to the freezer to let the chocolate coating set. This will take approximately 15-20 minutes.

Serve and Enjoy:

Once the chocolate is fully set, your homemade Reese’s Eggs are ready to be enjoyed.

Store any leftovers in an airtight container in the refrigerator.