Place the peanut butter “dough” in a bowl or on a clean surface and form a ball using your hands.

Place the dough ball between 2 pieces of parchment paper and roll out to ¼ to ½ inch thick. Place the rolled out dough in the freezer for a couple minutes (don’t remove the paper). This step will make it easier to cut out and handle the eggs.

Line a baking sheet or a flat tray with parchment or wax paper. Remove the rolled out dough from the freezer, peel of the top sheet of parchment paper and cut out 12 eggs using an egg-shaped cookie cutter. Place the eggs on the prepared cookie sheet. You may not be able to cut out all 12 at once. Take any leftover dough, form a ball again, roll out between parchment paper and keep cutting out eggs until you run out of dough.

Place the baking sheet with peanut butter eggs in the freezer for at least 30 minutes.

Melt the chocolate. You do that either using a double boiler (place the bowl with chocolate chips in a saucepan with gently boiling water and stir the chocolate until melted) or in the microwave: place the bowl with chocolate chips in the microwave and set the timer to 30 seconds. Take the bowl out and stir the chocolate chips. Put back in the microwave for another 30 seconds. Stir. Then microwave for 15 more seconds, take the bowl out and stir until the chocolate is completely melted.

Using a fork dip the frozen peanut butter eggs in chocolate one at a time and place back on the lined baking sheet. If needed, use a small spoon to help with coating the eggs in chocolate.

Once all the eggs are covered in chocolate, place the baking sheet back in the freezer for at least 1 hour.

If you’d like, melt ¼ cup more chocolate (dark, milk, white), place in a small zip lock bag, cut the end off and drizzle on the now frozen chocolate covered eggs. This step is optional but adds a nice detail.