Yield: 15 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Semisweet chocolate disks -- |
| \N \N | Melted |
| 1 \N | 7 oz Hershey bar -- melted |
| 4½ cup | Powdered sugar -- sifted |
| 1 pounds | Peanut butter |
| 1½ \N | Sticks butter |
| 4 ounces | Cream cheese -- softened |
| ½ cup | Butter |
| 1½ teaspoon | Vanilla |
| 5 cups | Powdered sugar --sifted |
CHOCOLATE COATING
PEANUT BUTTER EGGS
BUTTER CREAM EGGS
Chocolate Coating - In a double boiler, melt disks and Hershey bar.
Keep over heat as long as needed. Peanut Butter Eggs - In a small mixing bowl, combine 4½ cups sugar, peanut butter, and butter until thoroughly combined. Then, form into small eggs. Refrigerate a short time, about ½ hour on wax paper covered baking sheet. Dip in hot chocolate coating, using a fork. Butter Cream Eggs - In a small mixing bowl, combine cream cheese, butter, vanilla, and 5 cups sugar until thoroughly combined. Then, refrigerate a short time on wax paper covered baking sheet. Dip into hot chocolate coating, using a fork.
Recipe By : Anita A. Matejka