In a medium mixing bowl, combine the peanut butter and powdered sugar. Stir until a thick, dough-like consistency forms. If the mixture appears too soft to shape, refrigerate for 5-10 minutes until slightly firm.

Using approximately 1 tablespoon of the peanut butter mixture, roll it into an oval shape resembling a small egg. Place each formed egg onto a parchment-lined baking sheet. Once all eggs have been shaped, transfer the baking sheet to the freezer for 10-15 minutes to allow them to firm up.

In a microwave-safe bowl, heat the chocolate chips in 30-second intervals, stirring between each, until the chocolate is completely smooth. Alternatively, a double boiler may be used to melt the chocolate over low heat.

Using a fork, dip each peanut butter egg into the melted chocolate, ensuring full coverage. Allow any excess chocolate to drip off before placing the coated eggs back onto the parchment-lined baking sheet.

Transfer the coated eggs to the refrigerator for approximately 10 minutes, or until the chocolate has fully set.

Once fully set, the peanut butter eggs may be enjoyed immediately. Store any remaining eggs in an airtight container in the refrigerator for up to one week or in the freezer for up to two months for extended storage.