Recipe - Easter Eggs

Three fourths cup Chunky peanut butter
One fourth cup Butter; softened, (margarine
can be used)
1 cup Flaked coconut
One half cup Finely chopped walnuts; (I
use my food processor to
finely chop the nuts)
2 cup Confectioners' sugar;
(divided)
2 cup Semisweet chocolate chips
2 tablespoon Shortening

In a mixing bowl, cream peanut butter and butter. Fold in coconut, nuts and
1 cup of the confectioners' sugar and mix well. Sprinkle confectioner's
sugar on a board to keep candy mixture from sticking. Turn candy mix onto
the board and knead in enough of the remaining sugar for the mixture to
hold its shape. Shape mixture into small egg shaped pieces. Cover and chill
for about 1 hour. In a double boiler over hot water melt chocolate chips
and shortening, stir until smooth. Dip eggs into the chocolate and place on
waxed paper to harden. Chill. Makes approximately 2 dozen eggs.

NOTE: For a pretty look, the eggs can be decorated with sprinkles or other
candies.

My Mom made these eggs for years and they have become a tradition in my
family.

Posted to TNT Recipes Digest by "Barb Horton" barbh@orsanco.org on Mar
25, 1998