Homemade Easter Eggs (2 Varieties)

Homemade Easter eggs (2 Varieties)

-Peanut butter eggs- -butter Cream eggs- -chocolate Coating-
 * 1 lb confectioner's sugar
 * 1 lb Peanut butter
 * 1 1/2 butter; no Substitutes
 * 4 oz cream cheese
 * 1/2 c butter
 * 1 1/2 ts vanilla
 * 5 c confectioner's sugar
 * 1/2 semisweet chocolate
 * 1/2 unsweetened chocolate
 * 1/4 Paraffin

Peanut butter eggs - Mix Together All Ingredients. FormInto Small eggs. Refrigerate a Short Time, About 1/2 Hour on Wax PaperCovered Cookie Sheet. Dip in Hot chocolate Coating, Using a Fork.

butter Cream eggs - Cream Together cream cheese, butter And vanilla. KneadIn sugar And Form Into eggs. Refrigerate a Short Time on Wax Paper CoveredCookie Sheet. Dip Into Hot chocolate Coating, Using a Fork. ChocolateCoating - 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