Directions

1. Line a baking sheet with wax paper or parchment paper. Set aside.
2. 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.
3. Using a heaping tablespoon, scoop out the peanut butter mixture and shape into 36 rounded œeggs.
   
4. Place on the prepared baking sheet. Cover lightly with plastic wrap. Refrigerate for 30 minutes.
   
5. While the œeggs 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.)
6. To coat the eggs, stick a long-tined fork into each chilled œegg. Dip in the melted chocolate to cover and then allow any excess chocolate to drip off over the container.
   
7. Place the coated eggs on the waxed paper. Decorate with sprinkles.
8. 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.
9. Store the "eggs" in a single layer in a covered container in the refrigerator.