Step 1

Beat the peanut butter and butter together until combined.

Step 2

Add the powdered sugar and combine until sandy, scraping down the sides as needed.

Step 3

Slowly beat in the milk a little at a time because the consistency of peanut butter varies greatly. Only add enough milk until the mixture keeps shape when molded.

Step 4

Shape into an egg shape by pressing into a cookie cutter or by hand.

Step 5

Place on waxed paper and freeze for 2 hours.

Step 6

Place chocolate and shortening or coconut oil in a microwave-safe bowl and heat for 30 seconds.

Step 7

Stir vigorously to allow the residual heat to continue melting the chocolate. If the chocolate is not completely melted, repeat for 30 seconds.

Step 8

Spoon the melted chocolate over the peanut butter eggs and place on waxed paper. Immediately drop sprinkles over the chocolate if desired.

Step 9

These are best if stored in the refrigerator.