Peanut butter eggs

Place the powder sugar,peanut butter,butter and 2 tablespoons of water in the bowl of a mixer

Beat on low speed until a dough forms. If the dough is too crumbly to hold together, add more water, 1 teaspoon at a time, until desired consistency is reached

Line an 8” or 9” square pan with foil. Coat the foil With cooking spray

Press the peanut butter mixture into an even layer in the pan, then chill for 30 minutes

Remove the peanut butter mixture from the pan by using the edges of the foil as handles and cut out egg shapes with a cookie cutter

Place the eggs on a parchment lined sheet pan and freeze for 30 minutes

Add the chocolate chips and shortening to a microwave safe bowl. Microwave in 30 second increments until chocolate is melted, stir until smooth

Remove the eggs from the freezer and dip them in the chocolate. Tap against the side of the bowl to remove excess chocolate

Place the dipped eggs back onto the parchment lined sheet. Repeat until all eggs are coated. Drizzle remaining chocolate over the top of the eggs using a small spoon or piping bag

Let sit until chocolate is firm, then serve. Eggs may be stored in an a air tight container for up to 5 days