Peanut Butter Easter Eggs

Combine peanut butter, powder milk, and honey in a large mixing bowl, stirring until the mixture comes together into a thick, uniform dough.

Shape the peanut butter mixture into egg-shaped balls by rolling portions between the palms of the hands, making them approximately 1½ to 2 inches long.

Place the shaped eggs on a parchment-lined baking sheet and refrigerate for at least 10 minutes until firm.

Break the milk chocolate coating into small pieces and place in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth.

Remove the peanut butter eggs from the refrigerator and insert a fork into each egg to use as a handle for dipping.

Dip each peanut butter egg into the melted chocolate, ensuring it is fully coated on all sides, then return it to the parchment-lined baking sheet.

Refrigerate the coated eggs for at least 10 minutes or until the chocolate has set completely.

Serve the peanut butter Easter eggs at room temperature or chilled, as preferred.