- 60 minutes
- 1 minute
- Makes 36
- Line a baking sheet with wax paper or parchment paper. Set aside.
- In a medium mixing bowl, stir together the sugar, peanut butter, butter, and vanilla. Add milk, 1 tablespoon at a time, as needed for moisture. Continue to stir until smooth.
Using a heaping tablespoon, scoop out the peanut butter mixture and shape into 36 rounded eggs.
Place on the prepared baking sheet. Cover lightly with plastic wrap. Refrigerate for 30 minutes.
- While the eggs are chilling, cut the chocolate into small pieces and put in a microwave-proof container. Add the shortening. Microwave at 50% power in 30-second increments, stirring after each, until completely melted and smooth. (Use a double boiler if you prefer.)
To coat the eggs, stick a long-tined fork into each chilled egg. Dip in the melted chocolate to cover and then allow any excess chocolate to drip off over the container.
- Place the coated eggs on the waxed paper. Decorate with sprinkles.
- When all of the eggs have been coated, return to the refrigerator to set the chocolate. If necessary, use a paring knife to trim any excess chocolate that may pool.
- Store the "eggs" in a single layer in a covered container in the refrigerator.