Recipe for Homemade Easter Eggs (2 Varieties) 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
PEANUT BUTTER EGGS-
1 lb Confectioners sugar
1 lb Peanut butter
1/2 stk butter -- no
Substitutes
BUTTER CREAM EGGS-
4 oz Cream cheese
1/2 cup Butter
1/2 tsp Vanilla
5 cup Confectioners sugar
CHOCOLATE COATING-
1/2 box semisweet chocolate
1/2 box unsweetened chocolate
1/4 x -1/3 slab
Instructions:
Instructions: 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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