Homemade Easter Eggs (2 Varieties)

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Title: HOMEMADE EASTER EGGS (2 VARIETIES)
Categories: Candies
Yield: 1 Servings

-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 Parafin

Recipe by: JanMary 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
the center. Candies can be kep at room temperature for 4-5 days.

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