Begin by melting the chocolate chips. You can do this in a double boiler on low heat or in a microwave-safe bowl in the microwave. If using the microwave, heat in 30-second intervals, stirring in between, until fully melted and smooth.

Once melted, take half of the chocolate and carefully coat the inside of each egg mold. Use a spoon or spatula to spread it, ensuring an even layer. Place the molds in the refrigerator for about 10 minutes to set.

While the chocolate is setting, prepare your filling by mixing the peanut butter, powdered sugar, and vanilla extract in a mixing bowl until smooth. This mixture should be thick enough to hold its shape but spreadable.

After the chocolate has set, remove the molds from the refrigerator. Spoon a small amount of the filling into each chocolate-lined mold, leaving some space at the top.

Pour the remaining melted chocolate over the filling in each mold, covering it completely. Use a spatula to smooth the tops and ensure there are no gaps.

Place the filled molds back into the refrigerator for another 15-20 minutes until fully set.

Once the chocolate has hardened, gently pop the eggs out of the molds. If desired, you can decorate them with sprinkles or other toppings while the chocolate is still slightly soft.

Store the chocolate Easter eggs in an airtight container in the refrigerator until ready to serve.