I made these today. Everything went fine until I went to melt the chocolate chips for dipping them. When I added the shortening, the chocolate seized up so I couldn't dip the eggs but had to sort of mold the frosting around the eggs. Then I put the rainbow sprinkles in my left hand and pressed the egg with frosting into the sprinkles. They look AWESOME and really cute but not smooth and shiney like those in the photo. My son is a big peanut butter/chocolate guy so we'll see what he thinks when he tries one. I also used a cookie dough scoop to get all the eggs the same size. Super easy too.
Great great recipe! It yielded 22 eggs for me and everyone who had these in my building loved them!!!<br/><br/>I didn't get the recipe right at the beginning though. Here is what happened. Every time I try a dessert recipe, I always intend to reduce the amount of sugar. I did the same when making these chocolate eggs. The result was that the peanut butter filling was so sticky that there was no way to form it into any shape. So I put the filling in the freezer hoping it would become firm and easy to shape. Nope! No the case at all. Then I realized that the only thing that was missing was the right amount of powdered sugar. YES! That's the key! Instead of using 4 cups, I gradually added the sugar powder in and mix until the filling was not too sticky anymore. It finally worked. However, it's a tiny little too sweet for my personal taste. Next time, I will substitute the semi-sweet chocolate chips with bittersweet ones. Hopefully it will dilute the sweetness for me! All in all, I love this recipe! Thank you so much for posting!