Chocolaate easter eggs
24 Servings
Ingredients
| Quantity | 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 |
| -Millie Ellis- | ||
Directions
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