In a microwave safe bowl, combine peanut butter and honey. Microwave on high for 30-45 seconds or until peanut butter and honey are melted. Stir well to combine. Set aside.
2
In a medium bowl, combine milk powder and oats. Pour in peanut butter and honey and mix until well-incorporated.
3
Shape the peanut butter dough into a disc. Place between two pieces of waxed paper and roll out to about 1/4″ thickness. Using an egg-shaped cookie cutter, cut out as many eggs as possible. Gather scraps, reroll and recut. Repeat until dough is gone. If you don’t have an egg-shaped cookie cutter, use a circle biscuit cutter or glass and form the eggs by pinching one end and flattening the other.
4
In another microwave safe bowl, add semisweet chocolate and butter. Microwave on high for 90 seconds, stirring every 30 seconds, or until the chocolate and butter are melted. Dip each egg into the chocolate, shake off excess and let cool on a wire rack. Decorate with sprinkles, if using.
