I love peanut butter eggs and trees - like the ones at Easter and Christmas. For the times of year that those aren't available, these are amazing and so much less expensive. Plus if you're particular about your chocolate (the darker the better in my opinion), you can customize these to your taste.
1 1/2 cups creamy peanut butter (not "natural") 3 cups powdered sugar 1/3 cup unsalted butter (melted) 2 tablespoons milk 1 teaspoon vanilla extract 1/4 teaspoon salt
2 cups milk chocolate chips (milk, dark or white)
2 tablespoons shortening (or refined coconut oil)
Cover a cookie sheet with wax paper and set aside. Add powdered sugar and peanut butter to a large bowl and using a high-speed mixer, beat together until combined. Add melted butter and beat until smooth. Add milk, vanilla and salt, continue to beat until a soft and smooth dough forms. The dough may be a little crumbly, which is ok.
On a lightly floured (or powdered sugared) surface, roll dough in a disk about ½ inch thick. Using a cookie cutter, I use a 1.5 inch round, cut the dough. Place on the prepared cookie sheet. Freeze for an hour.
Add chocolate chips and shortening to a microwave-safe bowl and microwave in 30 seconds increments, stirring after each one until fully melted. Careful to not burn it. Using two forks, dip each peanut butter egg into the melted chocolate to coat. Place them onto the prepared baking sheet.
Chill for 20 minutes, or until chocolate hardens. Store in the fridge (for 3-4 weeks) or freeze.