• In a mixing bowl, combine the powdered sugar (starting with the lesser amount), peanut butter and butter until well combined. Only add additional powdered sugar or milk if needed, to get the desired texture and consistency. Shape desired amount (depending on how large you would like the eggs) of the peanut butter mixture into an egg shape and place on a lined baking sheet. Repeat with remaining peanut butter mixture. Freeze eggs for about an hour.
• Melt CandiQuick according to package directions. Dip each egg into the CadiQuick with a fork. Allow excess coating to drip off. Place the eggs back onto the lined baking sheet to set. Once the coating has set, decorate with additional CandiQuick drizzles and sprinkles, if desired. Allow coating to set before serving!

***Use this set of instructions if you have an egg mold***

• Melt the CandiQuick according to package directions. Paint the inside of an egg mold with chocolate.
• Refrigerate 10-15 minutes or until the chocolate is set. Repaint the inside of the egg mold again, if needed allowing the chocolate to set in the refrigerator. Spoon some of the peanut butter mixture into each mold cavity, ensuring it fits completely within and is below the top of the mold, leaving enough room for the chocolate to cover the top. Remelt CandiQuick if necessary. Spoon additional chocolate over the top, leveling it with the top of the mold. Repeat with remaining cavities. Refrigerate until the chocolate is set.
• Remove eggs from the mold, decorate with additional CandiQuick drizzles and sprinkles if desired. Allow coating to set before serving!