PEANUT BUTTER EASTER EGGS
1 cup peanut butter 8 ozs. cream cheese 1 1/2 pounds confectioners sugar (about 6 cups) 1 tsp. vanilla pinch of salt Mix all ingredients until well blended. If mixture is too soft, chill or add small amount of confectioners sugar. Don't add too much. Form into egg shapes. (Cold hands help roll the egg shapes, and if it's too hot of a day, the mixture melts in your hands quickly, so try to make these when it's a cool day.) Chill over night, covered, on wax paper lined cookie sheets. Coat with chocolate, using two forks, one to dip them, one to remove excess chocolate, and to help get the egg off the other fork, then refrigerate, uncovered, until chocolate is hardened. Coating mixture: 1 12 ounce package of semi sweet, or milk chocolate pieces, melted with 1 to 2 tablespoons of Crisco. (Linda said that melting the ingredients in a bowl over simmering water, the mixture stays melted and you don't have to keep reheating it in the microwave. Use any left over chocolate to coat pretzels or maraschino cherries, or any dried fruit, or even strawberries). Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
