• Gather your ingredients so that you have everything close at hand on the counter or table.
• Spread butter on the bottom of a 9-inch square baking pan. Place a sheet of waxed paper on a baking sheet for the chocolate candies.

Prepare the Peanut Butter Filling

• Place 1/3 cup butter, 3 tablespoons honey, and 3 tablespoons brown sugar in a small saucepan and heat on medium, stirring until the butter has melted and the brown sugar is incorporated, about 60 seconds.
• Stir in 2 cups creamy peanut butter and continue to cook on medium until it becomes smooth and shiny, about 60-90 seconds.
• Remove from heat and stir in 1 1/2 cups powdered sugar and 2 teaspoons vanilla extract with a wooden spoon. The mixture will be rather thick.
• Transfer the peanut butter filling to the prepared baking pan and spread to the edges, leveling it out with a rubber spatula.
• Cover and chill in the refrigerator for about 2 hours until firm.

Form the Peanut Butter Eggs

• Lightly coat an extra large serving spoon (or gravy spoon) with baking spray. Begin scooping out the peanut butter filling, pressing it in with your palms until the eggs are firm.
• Gently slide the filling from the spoon and place on the prepared baking sheet. Repeat with the remaining filling. Place in the refrigerator and chill for another hour so they are good and cold before coating with chocolate.

Coat the Eggs

• When the eggs have chilled long enough, it's time to coat them with chocolate. Place 10 oz dark chocolate melting wafers into a medium glass bowl and heat according to the package directions.
• (Alternately, you may use 10 oz. semi-sweet chocolate chips with 4 oz white chocolate or white almond bark. Heat in the microwave for 1-2 minutes at a time until melted, stirring after each session.  This may take 3-5 minutes.)
• Once the chocolate wafers are melted and smooth, remove the peanut butter eggs from the refrigerator. Begin dipping them one-by-one in the melted chocolate to cover completely. Use a fork (or a chocolate dipping tool) to help you in the dipping process and gently tap against the bowl to remove any excess chocolate.
• Place chocolate-coated eggs on the prepared baking sheet. Repeat until all of the eggs are coated. Allow the eggs to set for 10-15 minutes before decorating further.

Decorate the Chocolate Eggs

• Drizzle 3 oz white chocolate (melted) over the eggs to give them a fun design. To do this, place white chocolate in a small glass bowl and heat in microwave for 30 second increments until melted and smooth.
• Then using a fork or a decorating tool, carefully drizzle the white chocolate over the eggs in desired designs.
• If desired, you may decorate with candy sprinkles before the chocolates have set. This step is optional, but kids love it! (For best results, be sure to do this after coating 2-3 eggs, as the chocolate coating tends to set up rather quickly.)
• Allow the chocolate eggs to set up completely before serving or storing.
• Store eggs in an air-tight container at room temperature for up to 3 days, or in the refrigerator for up to a month.
• This recipe will make 24 chocolate-coated peanut butter eggs.