1 pound confectioner’s sugar
1 cup creamy peanut butter
¼ cup butter
1 tablespoon milk
8 ounces semi sweet chocolate
1 tablespoon Crisco shortening
In a mixing bowl, combine confectioners’ sugar, peanut butter, butter and milk until blended. Shape mixture into small egg shapes. Freeze eggs for 1 hour. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.
Lower Fat Variation: Use 1 cup of low-fat peanut butter and use 2 tablespoons of milk.