Peanut Butter Easter Eggs
1 (16 ounce) package confectioners'
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet
Chocolate (Hershey bar works too)
1 tablespoon shortening
In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.
Use as much milk to bring peanut butter mixture to workable consistency. Shaped by rolling small balls until smooth, then used a plastic egg shape (think silly putty) draped with plastic wrap, press mixture into shape, pop out plastic and presto the perfect egg shape--all the same. Use a large, 7 oz. Hershey bar for the dipping chocolate, though you may need about 1 1/2 bars to cover eggs completely.