1-First Step: Melt the peanut butter and butter Add the 1 cup creamy peanut butter and 1/2 cup unsalted butter to a microwave-safe bowl. Microwave until melted, then stir until the mixture looks smooth. If you notice small lumps, microwave for about 10 more seconds and stir again. This first step creates the soft base for your filling, and it should look glossy and easy to mix before you move on.

2-Second Step: Add the flavoring and sugar slowly Mix in 1/4 teaspoon salt and 1 teaspoon vanilla extract. Then add the 2 cups powdered sugar one at a time, mixing after each addition. This helps the filling stay smooth and prevents clumps. The mixture will become thicker as you go, and that is exactly what you want. If it feels too sticky, keep mixing until it firms up enough to handle.

3-Third Step: Shape the filling Scoop the mixture and roll it into balls. After that, gently shape each ball into an egg. A pair of gloves can really help here because the filling tends to stick to warm hands. If you want neat, even shapes, use a small cookie scoop so each piece starts out the same size. This step is easy to adjust if you want smaller candies for a dessert tray or slightly larger eggs for gift boxes.

4-Fourth Step: Chill until firm Place the shaped eggs on a lined sheet pan and chill them for about 30 minutes. The chilling time gives the eggs structure so they do not fall apart when dipped. If your kitchen is warm, you may want to chill them a few extra minutes. The eggs should feel firm to the touch but not frozen solid.

5-Fifth Step: Melt the chocolate Put 2 cups milk chocolate in a bowl and microwave in short increments, stirring between each round. This keeps the chocolate from scorching. If the chocolate starts to thicken while you are working, warm it again briefly. Smooth, melty chocolate makes dipping much easier and gives the finished eggs a cleaner look.

6-Final Step: Dip, decorate, and let them set Take the chilled eggs from the fridge and work quickly. Dip each one into the melted chocolate, tap off the excess, and place it back on the lined pan. Drizzle extra chocolate over the eggs for a simple design if you want a more finished look. Let them sit until the chocolate sets. Once firm, they are ready to serve, package, or store.