Combine ingredients for the filling in a large mixing bowl. Make sure butter is properly softened but not melted. Mix together using a whisk. Place in freezer for about 5 minutes before scooping.
Lay down a piece of parchment paper or wax paper on sheet pan. Using a ½ ounce cookie scoop, begin scooping out the mixture and plopping them on the parchment paper. Once you have scooped out all the mixture, place the sheet pan back into the freezer for another 10 minutes or until the balls harden enough to mold.
Once the balls have hardened, pinch one end of the ball to form an egg. Repeat for all. Place the peanut butter eggs back in the freezer for another 15 minutes.
Once the eggs have hardened, prepare the chocolate. Melt the chocolate and butter in a microwave safe bowl in the microwave for 15 seconds intervals. Take the bowl out and mix the chocolate and microwave again for 15 seconds until the chocolate comes out smooth.
Dip the peanut butter eggs in the bowl of chocolate using a spoon to pour the chocolate over the tops. With a fork, remove the egg, tap the fork on the side of the bowl to remove excess chocolate and then place carefully back on the parchment paper lined backing sheet. This will work best if the peanut butter eggs are hard when coming out of the freezer.
Place finished eggs back in the freezer one more time for the chocolate to harden. Store uneaten peanut butter eggs in an airtight container in the fridge or freezer to prevent them from softening at room temp.