Chocolate Easter Eggs
Source: Taste of Home Magazine by Dorothy Cross
Yield: 2 dozen

3/4 cup chunky peanut butter
1/4 cup butter - softened
1 cup coconut flakes
1/2 cup walnuts - chopped fine
1 1/2 cup to 2 cups confectioner's sugar - divided
2 cup (12 oz) semisweet chocolate chips
2 tbsp shortening

In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well.

Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour.

In a double boiled, over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.