- 2 cups powdered sugar
- 3/4 cup creamy peanut butter
- 2 Tbsp butter, softened
- 1–2 tablespoons milk
- 2 cups milk chocolate chips
- 2 tsp shortening
- 2 skewers
- In a large bowl, combine the powdered sugar, peanut butter, butter, and 1 Tbsp milk. Stir to combine. I eventually worked the dough by hand. Add additional milk if needed. You want a nice workable dough that will be similar in consistency to play dough.
- Line a baking sheet with parchment or waxed paper.
- Take a tablespoon of the dough and shape by hand creating an egg shape. Place on the parchment lined baking. Repeat this process with the remaining dough until all the dough is used. You should get around 20 eggs.
- Place the baking sheet in the freezer for 1 hour.
- Just before removing the eggs from the freezer, place the chocolate chips and shortening in a microwave safe bowl. Microwave for 30 seconds, then in 10 second intervals until melted.
- Set out another piece on parchment or waxed paper on your work area. You will use this to place the eggs on after they are dipped in the chocolate.
- Insert a skewer into the end of one of the eggs and dip in the chocolate and allow excess chocolate to dip off.
- Place the egg on the parchment of waxed paper and use the other skewer to carefully remove the skewer from the egg and cover the hole.
- Repeat this process with the remaining eggs and allow to set. You can use a paring knife to cut off and excess pooled chocolate and use a spatula to move the eggs to your serving dish or packaging. If you use your hands to move them, finger prints will show up on the eggs.