First off, melt the butter in a pan then add the milk and brown sugar.

Bring the mixture to a boil and boil it for 2 minutes, stirring frequently.

Remove the pot from the heat and add both the peanut butter and vanilla extract.

Add the icing sugar to the bowl of your standing mixer, then turn it on medium and start pouring the peanut butter mixture into it, beating it until smooth.

Let the mixture cool down slightly, then fold in half of the mini chocolate eggs by hand.

Pour into an 8×8 inch pan covered with parchment paper and add the rest of the mini eggs on top to decorate.

Let it rest in the fridge for at least an hour before slicing.