PEANUT BUTTER FILLING

1. In a medium mixing bowl using an electric hand mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. 
2. Add the peanut butter, and mix to combine. 
3. Add the powdered sugar and salt, and mix until full incorporated. 
4. Turn the dough out onto a piece of parchment paper, and knead gently until a dough forms. Shape it into a rough rectangle (see notes section for shaping by hand)
5. Top with a second piece of parchment paper and then roll it out between the two pieces until it is about 1cm (0.4") thick. 
6. Place the filling, still between the pieces of parchment paper, onto a sheet pan then into the freezer for 45 minutes or up to overnight to firm up completely. 
7. Once the filling is firm, remove from the freezer and remove the top piece of parchment. Using an egg shaped cookie cutter of your choice (mine was 5cm / 2"), cut out pieces of the filling and place onto a parchment paper lined tray. You can press scraps together, re-roll, then chill briefly before cutting out more eggs. 
8. Place the cut out rounds back into the freezer and freeze for 45 more minutes to firm up (they can also be left longer if needed) 

CHOCOLATE COATING

1. To make the chocolate coating, either melt the chocolate and oil together over a pan of simmering water in a heatproof bowl, stirring until well incorporated, or combine the oil and chocolate in a medium bowl and microwave for 30 second intervals, stirring well in between, until melted and smooth.
2. Line a pan with parchment paper that you will use to place your dipped peanut butter eggs on. Have a cloth nearby to wipe your hands and utensils on - this can get a little messy. Only take a few eggs out of the freezer to dip at a time - leave the remainder in the freezer so they do not get too soft.
3. Using two forks or a fork and a toothpick, dip each egg into the chocolate mixture, turning over to ensure that they are coated, then shaking off any excess chocolate. Tap the fork on the side of the bowl. 
4. Place the dipped egg onto the prepared baking tray using a toothpick to slide off if needed, then repeat the process with the remaining peanut butter eggs.
5. Place the dipped peanut butter eggs back in the freezer for 5 minutes or so to set the chocolate. If you would like to add a drizzle, place the remaining chocolate into a piping bag or a ziploc bag and snip a small hole in the corner. Drizzle the eggs with the leftover chocolate, then freeze until solid. 
6. Store in an airtight container in the fridge for two weeks or freezer for up to a month (stores best in the freezer)