Chocolate Covered Peanut Butter Eggs

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.