Line a baking sheet with parchment paper.

In a large bowl, cream together peanut butter and softened butter until smooth.

Stir in the vanilla extract.

Gradually add the confectioners' sugar until a stiff dough forms.

Scoop tablespoons of the dough and shape them into egg forms, placing them on the prepared baking sheet.

Refrigerate the shaped eggs for at least 1 hour until firm.

Melt the semi-sweet chocolate chips and vegetable shortening in a double boiler over low heat, stirring until smooth.

Using a fork, dip each chilled egg into the melted chocolate, allowing the excess to drip off.

Return the chocolate-coated eggs to the parchment paper and refrigerate for 30 minutes until the coating is fully set.