Peanut Butter Eggs
My mom made peanut butter eggs at Easter for many years. She would put our names on them in frosting and decorate them with bunnies and flowers. You can make smaller eggs if desired. These chocolate-dipped treats bring back wonderful memories.
confectioners' sugar
1
(16 ounce) package
creamy peanut butter
1
cup
unsalted butter, softened
¼
cup
milk
1
tablespoon
semisweet chocolate, cut into 1/2-inch chunks
8
(1 ounce) squares
shortening
1
tablespoon
 Beat confectioners' sugar, peanut butter, and butter in a large mixing bowl until well blended; mix in milk if needed for moisture. Divide mixture in half and form into two large eggs. Place eggs onto on a wax paper-lined plate and freeze until firm, about 1 hour.
  When the eggs are almost ready, combine chocolate and shortening in the top of a double boiler over simmering water. Melt over medium heat, stirring frequently until smooth. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  Remove eggs from the freezer. Carefully stick a long-tined fork in the top of an egg; gently dip it in melted chocolate until covered, then return it to the waxed paper. Repeat to dip remaining egg. Decorate as desired.
