We originally got this recipe from Lancaster Farming but we've tweaked it a little.
For several years, Philip had an 'egg' business and Susan followed suit for a quite a few more years.
Soften-1-8oz. package of cream cheese and 2 sticks of butter
and mix together.
Add 3 cups creamy peanut butter.
Add a dash of vanilla. (optional)
Mix together.
Add 6-1/2 to 7 cups of 10x sugar.
Mix well. Chill.
Shape into eggs.
Chill on cookie sheets covered with wax paper.
Dip in melting chocolate.
We found that it works best to melt your chocolate in a small crock pot.
If you want to make coconut eggs, you make them pretty much the same.
Forget the peanut butter. Add about 3 cups of coconut give or take a cup.
Add coconut extract along with the vanilla extract.
Dip the coconut eggs in dark chocolate.
You can make butter cream eggs by using butter extract and vanilla extract
and foregoing the peanut butter and coconut and just add enough 10x sugar
to make it formable.
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