Peanut Butter Easter Eggs
1 (16 oz) package confectioners' sugar
1 c creamy peanut butter
1/2 c butter
1 tbsp milk
8 (1 oz) square semi-sweet chocolate
1 tbsp shortening
1. In a mixing bowl, combine the confectioner's 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.
2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double broiler with shortening. Melt over medium-high heat, stirring frequently until smooth.
3. 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