Nana Margaret always hid a batch of these in the back of the fridge so the kids would not eat them all at once.

For picky eaters who don’t like too much texture, stick with creamy peanut butter and make a slightly thinner chocolate coating by stirring in an extra teaspoon of butter to the melted chocolate.

For a little crunch, you can use crunchy peanut butter or gently press a few mini chocolate chips into the tops before chilling the coated eggs. If you prefer a less-sweet filling, reduce the powdered sugar by 1/4–1/2 cup and add an extra pinch of salt to balance the flavors.

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.

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.