Line a baking sheet with wax paper or a silicone baking mat and set aside.

In the bowl of a stand mixer, or a large mixing bowl if using a hand-held mixer, add the softened ¼ cup of butter and cream it with the paddle attachment, about 2 minutes. Add 1 cup peanut butter and mix with the butter for about 1 minute longer.

Add 2 cups confectioner’s sugar, ⅛ teaspoon salt, and 1 teaspoon vanilla extract. Mix slowly so that the sugar doesn’t fly out, slowly increasing speed to low as it comes together, about 2 minutes more. You can begin shaping immediately, but I recommend chilling the filling for 10-15 minutes first to make it easier to work with.

Measure out 1.5 tablespoons of the filling, I recommend using a med cookie scoop for this, and roll into a ball and flatten out in your hand and form into an egg shape. I used an egg-shaped cookie cutter for this and simply added the scoop of filling into the cutter and flattened it into the mold and pushed it out. This will vary depending on the size of your cutters, but I used one that was 2.5” long and ½” deep which was the perfect shape and size for a copycat.

Continue working with the filling until you’ve used it all and shaped all your eggs. Using the cookie cutter as a mold, I ended up with 21 eggs, but your mileage will vary depending on the size and thickness you make them. Refrigerate the shaped filling for at least an hour, or overnight.

After the filling has chilled, before removing from the refrigerator, melt the chocolate for dipping. You can use a double boiler, a mixing bowl set over simmering water, or the microwave. Since the chocolate doesn’t need to be tempered or heated to a specific temperature, I find microwaving it in a glass measuring cup works well since it also has a good depth for dipping as well. Break the chocolate bars into smaller pieces and place all 12oz in a glass measuring cup. Microwave for 30 seconds, add 1 teaspoon vegetable oil and stir, then microwave again for 20 seconds. Continue to microwave and stir in 20 second increments until the chocolate has a smooth and ribbony consistency. Allow the chocolate to cool for at least 7-8 minutes before trying to coat the eggs.

Using two forks, dunk the eggs into the chocolate and lift them out with a fork, tapping it to remove excess chocolate. Use the other fork to slide the chocolate coated egg off the first fork and onto a wax or silicone lined baking sheet. Continue this process until all eggs are coated. If you find the filling is losing its shape and becoming too soft, place it back in the fridge for 10-15 minutes. If the chocolate feels like it’s getting too thick as you go, microwave for another 20 seconds, stir, and let cool for a minute or two before continuing.

Once all the candies have been coated, place back into the refrigerator for 30 minutes to an hour, until the coating has fully set. Once set, they can be eaten immediately or kept refrigerated for a week or two. They also freeze well for 2-3 months.