• Line a cookie sheet with parchment paper. 
• In your mixer, add the peanut butter, powdered sugar, and vanilla extract. The mixture will stick together once you scoop two tbs into your hands.
• Shape into an egg with your hands and flatten it a little.
• Refrigerate or freeze for 15 minutes to get the peanut butter eggs solid.
• Prepare chocolate mix. Dip peanut butter eggs into the chocolate (instructions on how to melt the chocolate below) and place them back on the cookie sheet lined with parchment paper. Drizzle with the extra chocolate using a spoon.
• Pop in the freezer for 15 minutes. Enjoy your copycat Reese's eggs. 

Chocolate Coating

• Using a double boiler, Ghirardelli milk chocolate melting chocolate
• If you don't have a double boiler, use the microwave and melt this mixture for 20 seconds. 15 seconds on and off.