Homemade Easter Eggs (2 Varieties)

Description
Contributed by World Recipes Y-Group

Peanut butter eggs

 * 1 lb confectioner's sugar
 * 1 lb peanut butter
 * 1½ lbs butter; no substitutes

Butter cream eggs

 * 4 oz cream cheese
 * ½ cup butter
 * 1½ tsp vanilla
 * 5 cups confectioner's sugar

Chocolate coating

 * ½ lb semisweet chocolate
 * ½ lb unsweetened chocolate
 * ¼ lb paraffin

Peanut butter eggs

 * 1) Mix together all ingredients.
 * 2) Form into small eggs.
 * 3) Refrigerate a short time, about ½ hour on wax paper covered cookie sheet.
 * 4) Dip in hot chocolate coating, using a fork.

Butter cream eggs

 * 1) Cream together cream cheese, butter and vanilla.
 * 2) Knead in sugar and form into eggs.
 * 3) Refrigerate a short time on wax paper covered cookie sheet.

Chocolate coating

 * 1) Dip into hot chocolate coating, using a fork.
 * 2) Chocolate coating - melt ingredients in a double boiler.
 * 3) Keep over heat as you the center.
 * 4) Candies can be kept at room temperature for 4-5 days.