Copycat Reese Pieces Filling for eggs, cups, and pie.

Making the filling
0 In a large microwaveable bowl, heat peanut butter and butter until fluid and runny.  You can also heat these two ingredients in your 5 quart mixing bowl in a make shift double boiler by placing the ingredients in the mixing bowl and then the mixing bowl in a pot of boiling water.
1 Put fluid peanut butter and butter in the 5 quart mixing bowl.  Mix in the powdered sugar until combined.  Yes, it really will all fit.
2 Put Reese pieces in mixer.  Mix for at least a minute.  You want them to crush a bit.
Molding - cookie cutters vs. hand molding
3 If you are hand molding, you'll take the filling from the mixing bowl and mold it into an egg shape.  Place on parchment paper.  Place in the fridge for 30 minutes until firm or leave at room temperature for about 2 hours.
7 Cookie cutters - press all of the filling into a parchment lined 9 x 13" sheet pan.  My preferred sheet pan is 9 x 13 and 3/4" deep.  Once filling in pressed into the sheet pan, take another sheet of parchment paper and place it overtop of the filling.  Smooth out the top.  Place filling in fridge for 30 minutes or leave to set up at room temperature for 30 minutes.  
8 After the filling as set, use cookie cutters to cut desired shapes.
For SHAPES Chocolate bottoming and dipping 
11 Melt and temper your chocolate or melt your candy coating.
10 Bottom your peanut butter shape in chocolate by using your spatula to spread a thin layer of melted chocolate over the bottom.  Place on parchment paper.  Bottom all pieces before going back to fully dip them.
12 Fully dip your shapes in chocolate.  Tap excess chocolate off by tapping your dipping fork against the edge of the chocolate bowl.
FOR JUMBO CUPS
13 melt and temper chocolate
15 place a small amount of chocolate into cup, slightly less than halfway.
16 Press peanut butter center into chocolate.
17 top with additional chocolate, just enough to cover the peanut butter filling.
18 decorate with Reese pieces if desired.