Chocolate Easter Eggs by Belinda Mooney Traditional Easter treat. 3/4 cup chunky peanut butter 1/4 cup butter or margarine (softened) 1 cup flaked coconut 1/2 cup finely chopped walnuts 1-1/2 to 2 cups confectioner*s sugar (divided) 2 cups (12 oz.) semisweet chocolate chips 2 tablespoons shortening In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts, and 1 cup confectioner*s sugar, mix together well Sprinkle some of the remaining sugar on a cutting board. Turn peanut butter mixture onto board & knead in enough of the remaining sugar until mixture holds its shape . Shape into egg-shaped pieces. Cover and chill for 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs and place on waxed paper to harden. This will make about 2 dozen
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