Mama made peanut butter Easter eggs for years. She covered them in icing with our names and bunnies and flowers. This chocolate-dipped delight brings back good times.
Cream butter, peanut butter, and confectioners' sugar in a large bowl. Add milk if necessary. Half the ingredients yield two large eggs. Freeze eggs on wax paper for one hour.
2
Mix chocolate and shortening in a double boiler over simmering water when eggs are almost done. Stir often over medium heat until smooth.
3
Unfreeze eggs. Put a long-tined fork in an egg, dip it in melted chocolate, and return it to the waxed paper. Dip remaining egg. Decorate you want.