Add peanut butter and room temperature butter to a medium size mixing bowl. With a hand mixer or stand mixer, blend them together until you have a fluffy mixture free of large clumps of butter.
Add the powdered sugar in ½ cup at a time and mix on low speed until incorporated. It usually takes between 1¼-1½ cups of the powdered sugar to reach the correct consistency. You want the peanut butter filling to be firm enough that you can shape it without adding too much sugar that they are too sweet. If you can touch the filling and it doesn't stick to your fingers, that is the consistency you want.
Line your trays with parchment paper and scoop out about 2 Tablespoons of the peanut butter filling into a ball and place on the tray. Leave several inches around each one so you can flatten and shape them.
Place another piece of parchment over the top of the balls and gently press them down so they are about ¼"-½" thick. Repeat for the remaining trays. Place the trays in the refrigerator for about 5 minutes.
Shape the cold circles of peanut butter filling into egg shapes with your fingers or by using two butter knives dipped in powdered sugar. Work with 1 tray at a time so the filling doesn't warm up or it becomes a little sticky and harder to shape. Place the trays into the freezer for at least 30 minutes. If you don't have the space in your freezer, then put them in the refrigerator for about 1 hour.
While the trays are in the freezer, melt your chocolate. You can do this using a double boiler on the stove, the Ninja Foodi or Instant pot, or carefully in the microwave. See notes below for specific instructions for each of the melting methods.
Once the peanut butter eggs are very cold and the chocolate has melted into a smooth consistency, pick the egg up and dip the bottoms in the chocolate and return to the parchment paper. While this step is optional, it prevents the fork marks on the bottoms and I think is a nicer presentation.
Return the eggs with the bottoms dipped to a clean tray lined with parchment and put in the fridge. Repeat with the remaining trays.
Remove one tray at a time and and hold one of the peanut butter eggs on a fork over the chocolate. Using a large scoop (wood or silicone is best), scoop up some chocolate and let it flow over the top of the egg. Make sure the sides are covered.
Gently push the chocolate covered peanut butter egg off of the fork with a knife. Decorate before the chocolate sets with sprinkles, edible confetti, or anything else you like. If you want to decorate the tops with a different colored chocolate, then let the dark chocolate set up first. You can let them set up on the counter for about 1 hour or pop them in the fridge for 10-20 minutes. *Don't leave them in the fridge much longer or when you bring them out, they might form condensation which can lead to discoloration of the chocolate.
Once they are completely set, put them on your platter. Serve & Enjoy!
To keep them for longer storage, I recommend freezing them on the parchment lined trays overnight, then you can transfer them to a freezer bag or an airtight container. To thaw, make sure to keep them in the container and not exposed to the air or they might form condensation which can cause discoloration of the chocolate.
Nutritional Information is based on a total of 16 ounces of chocolate, not 24 ounces since there is always a good amount of leftover chocolate. Melting Chocolate
Microwave: My least favorite, but quickest way is to use the microwave. While this is fast and convenient, I've ruined more chocolate than I've successfully melted because I'm too impatient to do it correctly. The best way to melt chocolate in a microwave is in a glass bowl and to microwave in short intervals, stirring after each one. I usually go on full power, but you can reduce to 50% if you want. I recommend no more than 45 seconds at a time for this amount of chocolate and make sure you stir each and every time to even out the heat. The chocolate will be hottest on the bottom and if you don't stir, it will end up overheating and seizing up on you.
Ninja Foodi or Instant Pot: My most favorite way is to use the Ninja Foodi (Instant Pots work the same) with a large glass bowl. To do this, first make sure you have a glass bowl that fits on the rim of the inner pot. If you don't, you can use a smaller bowl, but you will have to place it on a rack (as high as you can get it) and wrap some foil to cover the gap between the Foodi pot and your bowl. Then you fill the inner pot to about 2" below the bowl and turn the sear/sauté on high. Put the chocolate in the bowl. Once it starts simmering, turn the heat down to low. Stir occasionally until all the chocolate has melted.
Double Boiler: Place water in the bottom of the double boiler and the chocolate in the top. Place on the stove and heat the water to a simmer, then turn down to low. Stir the chocolate until it's melted.