posted by BonBon 10-13-98 9:56 PM
PEANUT BUTTER EASTER EGGS
8 oz cream sheese
2 lbs icing sugar
1/4 lb oleo
pinch of salt
vanilla
4 c peanut butter
Mix together and shape into eggs.
Dipping Chocolate:
8 sq 1/2 lb semi-sweet chocolate
1/3 to 1/2 slab - household paraffin
Put chocolate and wax in top of double boiler.
Place over hot water. Heat over med heat.
Never melt paraffin over direct heat.
Stir until all is melted and well blended. Remove from heat. Lay egg on top of dbl pronged kitchen fork to dip. Let excess choc drip off. Place on wax paper. Stir choc occasionally.