Homemade Easter Eggs (2 Varieties)

HOMEMADE EASTER EGGS (2 VARIETIES)

-peanut butter eggs- 1 lb Confectioner's sugar 1 lb Peanut butter 1 1/2   Butter; no substitutes -butter cream eggs- 4 oz Cream cheese 1/2 c Butter 1 1/2 ts Vanilla 5 c Confectioner's sugar -chocolate coating- 1/2   Semisweet chocolate 1/2   Unsweetened chocolate 1/4   Paraffin

Peanut Butter Eggs - Mix together all ingredients. Form into small eggs. Refrigerate a short time, about 1/2 hour on wax paper covered cookie sheet. Dip in hot Chocolate Coating, using a fork.

Butter Cream Eggs - Cream together cream cheese, butter and vanilla. Knead in sugar and form into eggs. Refrigerate a short time on wax paper covered cookie sheet. Dip into hot Chocolate Coating, using a fork. Chocolate Coating - Melt ingredients in a double boiler. Keep over heat as you the center. Candies can be kept at room temperature for 4-5 days.

Contributed by :

 * World Recipes Y-Group