Peanut Butter Easter Eggs
rec.food.recipes/Ursula (George T. Taylor/2003
Yield: 12 servings

1 1/2 cup butter or margarine
3/4 cup crunchy peanut butter
1 1/2 tbsp light corn syrup
1/2 tsp vanilla extract
1 1/2 lb powdered sugar; sifted
1/2 pkg almond bark (24 oz.)

DECORATOR FROSTING:
1/4 cup shortening
2 cup sifted powdered sugar
3 tbsp milk
paste food coloring (optional)

Use 1 1/2 or 2 lb. powdered sugar.

Combine butter, peanut butter, corn syrup and vanilla, mix at low speed until smooth and well blended. Gradually add powdered sugar until mixture is no longer sticky and can be handled with hands.

Divide into 6 portions (or more). Shape each portion into an oval shape with a flat bottom. Place on paper towels. Cover loosely and let sit 12 hours at room temperature.

Place almond bark in top of double boiler; bring water to boil. Reduce heat to low; simmer until bark melts.

Carefully dip bottom of each egg in almond bark and place on waxed paper. Refrigerate 15 minutes.

Place eggs on wire rack over waxed paper. Spoon almond bark over eggs, letting excess drip on waxed paper. Place eggs in refrigerator about 15 minutes or until firm.

NOTE: This recipe comes from my friend Marilee Schabo who is the food editor for several local papers. It is fun to do with the kids or grand kids in our case.