Combine creamy peanut butter and softened butter in a large bowl (or preferably in the bowl of a stand mixer) and use an electric mixer to beat until creamy and well-combined.

Add brown sugar and vanilla extract and stir well.

Gradually, about ½ cup at a time, add powdered sugar, mixing on low-speed until all sugar is absorbed and mixture clinging together. Be sure to scrape the sides and bottoms of the bowl with a spatula as needed.

Once all ingredients have been well-combined, the "dough" should be pretty dry but you should be able to mold it together in the palm of your hand and form a ball easily. If it is too crumbly and not holding together, you can add a bit of milk or additional peanut butter, one teaspoon at a time. If it's too wet and sticking to your hands, add more powdered sugar, a Tablespoon at a time.

Scoop dough by about 2 Tablespoons and roll into an egg shape. Flatten slightly (for a "Reese's" egg appearance) and transfer to a wax paper lined baking sheet.

Once all dough has been rolled, transfer to freezer and chill for at least 15 minutes.

Once chilled, prepare your melting wafers according to package instructions or prepare chocolate chips by combining chocolate chips and shortening and microwaving in 20 second intervals, stirring well in between, until chocolate is smooth and completely melted.

Remove eggs from freezer and dip in melted chocolate (see my video below if you have any questions about my technique). Drizzle with additional chocolate if desired (I used the opposite color that I dipped the eggs in) and if decorating with sprinkles, sprinkle immediately over chocolate.

Allow chocolate to harden before enjoying. If you used melting wafers this will only take minutes. If you used chocolate chips it will take much longer but the process can be sped up by popping the eggs in the fridge.