The yield will depend on how big your egg cookie cutter is but I got thirteen large eggs. Cut out what you can from the dough, then gather the scraps and pat into another small square to get a couple more eggs. 

Chocolate Peanut Butter Eggs
1 1/2 cups powdered sugar, sifted
3/4 cup creamy peanut butter
2 Tbsp unsalted butter, melted
2 Tbsp 1% milk
1/2 tsp vanilla extract
3 cups semi-sweet chocolate chips
1 Tbsp shortening 

1. Using a handheld mixer, beat powdered sugar, peanut butter, and butter. Add milk and vanilla and mix well.
2. Transfer dough to wax paper and form a 8×8 inch square. Slide a small cookie sheet under the wax paper  and freeze for 60-90 minutes.
3. While the dough is in the freezer, gently melt chocolate chips with shortening on the stove or in the microwave at low heat, whisking every  thirty seconds.
4. Working quickly, use an egg cookie cutter to cut dough into eggs.
5. Set each egg one at a time on a fork and drizzle melted chocolate on top, using the back of the spoon to coat the edges. Quickly dunk the bottom into the chocolate to coat the bottom, then use the spoon to push the egg off the fork and onto wax paper. Repeat with remaining eggs. Let set until chocolate has solidified. Store in an airtight container at room temperature (or in the fridge on hot day).

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