Place each shaped egg onto the parchment-lined baking sheet. Once all the eggs are formed, slide the tray into the refrigerator and chill for at least 30 minutes, or until the eggs are firm enough to handle without squishing.
Uncoated peanut butter eggs shaped on a parchment-lined tray
Uncoated peanut butter eggs shaped on a parchment-lined tray
When the eggs are almost done chilling, add the chocolate chips and 1 tablespoon butter to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each, until the chocolate is smooth and glossy. Let it cool for a few minutes so it’s warm and pourable but not hot.
Take the chilled peanut butter eggs out of the fridge. Using a fork or your fingers, dip each egg into the melted chocolate, turning to coat as best you can. Let the extra chocolate drip off, then set the coated egg back on the parchment. The coating doesn’t need to be perfectly smooth—little ridges and swirls give them that cozy, homemade look.
Peanut butter egg being dipped into melted chocolate
Peanut butter egg being dipped into melted chocolate
If the chocolate starts to thicken while you’re working, pop it back in the microwave for 10–15 seconds and stir again to loosen it up.
Once all the eggs are coated, place the baking sheet back into the refrigerator. Chill for at least 45 minutes, or until the chocolate is set. The surface may look a bit soft and slightly uneven, and that’s just right for these.
