Recipe - Candy- Peanut Butter Easter Eggs

Pat Stockett
2 pound Margarine
4 pound Peanut butter
4 pound Confectioners' sugar

EASTER EGGS
One fourth pound Butter
8 ounce Cream cheese
One half teaspoon Salt
1 One half teaspoon Vanilla
1 One half cup Peanut butter or coconut
4 cup Confectioner's sugar

PEANUT BUTTER EGGS
1 cup Margarine
8 ounce Cream cheese
One half teaspoon Salt
1 One half teaspoon Vanilla
2 pound Powdered sugar
2 One fourth cup Peanut butter, chunky

RICE KRISPIE EGGS
1 cup Confectioners sugar
1 cup Crunchy peanut butter
2 cup Rice Krispies
2 tablespoon Oil
One fourth teaspoon Vanilla

PEANUT BUTTER BALLS
1 pound Margarine
2 cup Peanut butter
2 One half pound To 3 pounds confectioners'
sugar
3 teaspoon Vanilla
6 ounce Semisweet chocolate chips
One fourth pound Paraffin wax

Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds
of dipping chocolate. (Take only a few eggs from freezer to dip so the
peanut butter does not soften too much.)

Easter Eggs Soften and mix together butter and cream cheese. Add: salt,
vanilla, peanut butter or coconut and confectioners' sugar Place in
refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate
coating.

Peanut Butter Eggs Cream margarine and cream cheese; add remaining
ingredients and mix thoroughly. Roll into small eggs or balls. Place on
cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use
chocolate chips and a small bar of parafin or chocolate coating melted on
top of double boiler. After 2 hours remove peanut butter eggs from freezer
and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen
eggs.

Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet
and freeze about 2 hours. Dip in chocolate coating to which a small amount
of oil or butter may be added. Cool on waxed paper.

Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add
sugar and vanilla. Mix together and form desired shape. Place on cookie
sheets lined with wax paper and place in the refrigerator for about 10
minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if
preferred). Put toothpick into balls and dip into chocolate. Put back on
waxed paper and remove toothpick. You can also use a spoon to dip them.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini