Chocolate-Covered Peanut Butter Eggs

I'm planning to make these for Easter. Recipe is from Taste of the South.

• Ready In: 1 hr 30 mins
• Serves: 24
• Yields: 2 dozen

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup  firmly packed light brown sugar
• 3⁄4 cup confectioners' sugar
• 1⁄2 cup crunchy peanut butter
• 2  cups bittersweet chocolate, chopped
• 2  tablespoons butter flavor shortening
• 2 (1 ounce)  squares  white baking chocolate, melted

Directions

1. In microwave-safe bowl, melt butter and brown sugar in a microwave on high for 1-1 1/2 minutes, stirring every 30 seconds, or until brown sugar is melted.
2. Add confectioners' sugar and peanut butter, stirring to combine.
3. Cover with plastic wrap; refrigerate for 1 hour.
4. Shape by teaspoonfuls into egg shapes.
5. Place on a wire rack over parchment paper.
6. Refrigerate for 10 minutes.
7. In small saucepan, melt bittersweet chocolate and shortening over low heat, whisking until smooth.
8. Spoon an even layer of chocolate over each peanut butter egg.
9. Refrigerate for 5 minutes.
10. Remove from refrigerator.
11. Spoon another layer of chocolate over peanut butter eggs.
12. Let sit at room temperature until chocolate is set.
13. Drizzle with melted white chocolate, if desired.