Nana Margaret always hid a batch of these in the back of the fridge so the kids would not eat them all at once. They are dangerously easy to make.

You can also use milk chocolate chips instead of semisweet for kids who like a sweeter shell, or dark chocolate chips for grown-ups who enjoy a richer bite. To make smaller “bite-size” eggs, use about 2 teaspoons of filling per piece and shorten the chilling time slightly.

Bite-size peanut butter eggs on a small dessert plate
Bite-size peanut butter eggs on a small dessert plate
If the dough feels too soft to shape on a warm day, pop the bowl of filling into the fridge for 10–15 minutes before forming the eggs. These freeze well too—just freeze on the parchment-lined sheet until solid, then move to a freezer bag and tuck them way in the back so they don’t mysteriously disappear overnight.