Line a jelly roll or half sheet pan with parchment paper and set aside.

Using a hand mixer, beat together melted butter, peanut butter, granulated sugar, and vanilla extract until smooth and creamy.

Beat in powdered sugar. Press peanut butter mixture into the sheet pan, spreading to about 1/2-inch thickness.

Place sheet pan in the freezer for 15 minutes.

Lift the parchment paper to remove the chilled peanut butter layer from the pan. Place a new sheet of parchment paper on the pan.

Use a cookie cutter to cut out 1/2-inch thick Easter egg shapes from the chilled peanut butter layer.

Place cutouts on a parchment-lined sheet pan and freeze for 30 minutes.

Scoop up the remaining peanut butter mixture, repress to 1/2-inch thickness, and cut out additional shapes.

Prepare the chocolate coating by combining semi-sweet and milk chocolate chips in a heatproof bowl with shortening.

Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely.

Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate.

Tap excess chocolate off of the cutout and place it back onto the cookie sheet.

Allow chocolate to harden.

Serve and enjoy!