Peanut Butter & Chocolate Easter Eggs

What's better than one giant Reece Cup? These eggs taste just like that. My mom made these for several years in the past. She has the "technique" down to shaping the eggs and as you can tell, I do not! It is truly an art to shape these eggs to actually look like eggs. This is the first time I have made them, but I remember watching my mom and other ladies over the years make them every Easter.

With the larger size, the eggs make a real nice addition to any Easter Basket. This recipe makes 14 fist sized eggs.

Easter Eggs

1 stick margarine, softened
8 oz. cream cheese, softened
2 lb. confectioner's sugar
1/2 tsp. salt
1 1/2 tsp. vanilla
1 1/2 c. peanut butter
12 oz. semi sweet chocolate chips
1/2 block paraffin wax

Cream margarine, cream cheese, sugar, salt, and vanilla together until smooth. Mix in peanut butter. Chill. Shape into eggs ans place in fridge to harden. For coating, melt paraffin and add chocolate, Stir until smooth. Dip eggs into chocolate. Put in freezer to set chocolate.

For a different variation substitute peanut butter for:
1 1/2c grated coconut or
1 1/2 c. crunchy peanut butter or
1 1/2 c. maraschino cherries, drained and chopped