Cream peanut butter and brown sugar.
Stir in melted butter.
Mix in powdered sugar.
Line a 9 x 13 baking pan with wax paper or parchment paper and press peanut butter mixture into the pan until even and flat. Place in the freezer for 1-2 hours.
Remove pan from freezer and lift the peanut butter mixture out of the pan.
Use a small egg-shaped cookie cutter to cut out peanut butter egg shapes. Make the cuts as close together as possible. Re-shape remaining peanut butter filling and cut out additional peanut butter eggs.
Place peanut butter eggs shapes in freezer to harden for another 1-2 hours.
Melt chocolate chips in microwave in a glass bowl by melting for 1 minute, stirring, and then heating in 30 second increments and stirring in between each 30 seconds until the chocolate is melted and smooth.
Dip each peanut butter egg into the chocolate with a fork, tapping excess chocolate off of the egg on the side of the bowl.
Let chocolate harden on the eggs in refrigerator and then layer in a container to store.