Yield: 24 Servings
Measure | Ingredient |
---|---|
¾ cup | Chunky peanut butter |
¼ cup | Butter |
1 cup | Flaked coconut |
½ cup | Finely chopped walnuts |
2 cups | Powdered sugar devided |
2 cups | Chocolate chips |
2 tablespoons | Shortening |
\N \N | -Millie Ellis- |
In a mixing bowl cream peanut butter and butter until well mixed.
Fold in coconut, nuts and one cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board, knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill