1 (16 oz.) pkg. powdered sugar
1 c. creamy peanut butter
1/4 c. butter, room temperature
1 T + 1 t. milk
1 (12 oz) pkg dark chocolate melts
sprinkles for decorating, if desired
additional colors of chocolate melts for decorating, if desired
In large bowl of stand mixer, fitted with paddle attachment, combine sugar, peanut butter, butter and milk until blended. Mixture will be crumbly. Shape the mixture into eggs by pressing it into an egg shaped soup spoon. Place the egg shapes onto a baking sheet, continue until all peanut butter mixture is used. Place the baking sheet with the eggs in the freezer for at least one hour or overnight, if preferred.
When ready to coat the eggs, melt the dark chocolate using package directions. Coat each egg with chocolate and place onto parchment paper. Decorate as desired. If using sprinkles, do so immediately before the chocolate hardens.