PEANUT BUTTER EGGS
1 (1 lb., 12 oz.) jar peanut butter
1 box powdered sugar
2 tbsp. melted butter
3-5 tsp. vanilla
Dark chocolate covering:
2 squares sweet chocolate
1 oz. semi-sweet chocolate chips
1 inch square paraffin wax
Milk chocolate covering:
12 oz. chocolate chips
1/4 lb. paraffin wax (Note: You may not need the whole 1/4 lb. of wax)
To prepare filling, cream peanut butter; add some vanilla until smooth.
Add sugar, a little at a time.
Add more vanilla, if needed.
If batter is too sticky to shape, add more sugar.
Refrigerate before shaping and refrigerate again after shaping until ready to dip in chocolate.
For dark chocolate covering, melt all ingredients in double boiler until thin, and then start dipping eggs into chocolate.
For milk chocolate covering, melt chocolate chips in a double boiler, shave paraffin wax with potato peeler and add to chocolate a
little at a time. Chocolate will be ready for dipping when it is thin enough to drip slowly from a spoon.