Combine all ingredients for PB filling together in a bowl and mix until well combined. Use your hands to form mixture into 13-14 egg-shaped blobs then lay out on a small baking sheet lined with parchment paper.
Store in the freezer for 30-40 minutes, or until hardened.
Once filling has hardened, combine chocolate layer ingredients together in a small pot and melt over medium-low.
Dip hardened PB eggs into chocolate to fully coat, then lay back out on the baking sheet.
Transfer back to freezer for an additional 10-20 minutes to harden, then enjoy! For best results, store in the freezer or fridge and remove a few minutes prior to eating.