Melt together the peanut butter and butter for 1 minute in microwave. Stir until well blended.
Add vanilla and confectionery sugar, mix well.
Divide mixture into 10 egg shaped balls. Put the eggs on a parchment lined baking sheet
and place in freezer for 15 minutes.
Melt chocolate in microwave by heating for 30 seconds. Stir and repeat the process until chocolate is melted and smooth.
Stab each peanut butter egg with a fork and dip into melted chocolate and flip to cover completely. Lift with fork and gently tap on edge of the bowl – allowing excess chocolate to drip off.
Place the chocolate covered eggs back on parchment paper and refrigerate for 10 minutes.
Notes
If you want to make white chocolate peanut butter Easter eggs, swap white melting chocolate or white almond bark to coat the eggs in.