PEANUT BUTTER EGGS

1/4 lb butter, softened

8 ounces cream cheese, softened

2 lbs confectioners’ sugar

1 1/2 cups peanut butter

1 1/2 teaspoons vanilla

1/2 teaspoon salt

20-23 ounces milk chocolate chips, for milk chocolate (almost 1 lg. bag) or semi-sweet chocolate chips, for dark chocolate (almost 1 lg. bag)

Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together. 

Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).

Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).

Place the mixture in the refrigerator to chill for at least 1 hours (I stick the bowl in the freezer for about 1/2 hr., to harden the dough.

Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge). 

Melt the chocolate in a microwave oven or in a double boiler. (I had better results using a double boiler, because the steaming water helps the chips to stay creamy longer).

Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatulda, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty. Just press down on the chocolate and lift up, with a butter knife. Do it all over the top of the egg. 

You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes. 

Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).

Place each peanut butter egg in a paper candy cup.