10ouncebag Ghiradelli bittersweet chipsyou can use milk chocolate or semi-sweet as desired
Instructions
Line baking sheet with parchment paper.
Heat peanut butter, brown sugar and butter in saucepan until it bubbles. Turn off
Add confectioner's sugar a little at a time. Stir until smooth. Refrigerate for 15 minutes.
Roll into balls (about 30 grams each) and then shape into oval eggs.
Freeze eggs for 15 minutes.
Melt Chocolate in bowl over a double boiler or use my method of placing water in large frying pan and placing bowl inside. Be careful not to get any water in the chocolate. This takes about 5 minutes.
Dip frozen eggs into chocolate using a fork, and place on parchment. Decorate as desired.
Refrigerate for 15 minutes to set.
Notes
I made a double batch. You can cut recipe in half. Brown Eyed Baker has a different technique for the chocolate, adding shortening.