Peanut Butter Chocolate Easter Eggs

These chocolate-covered candy "eggs" are made with powdered sugar, butter & cream cheese. Half contain peanut butter; the others have coconut stirred in.

Ingredients:

• 2 (16 ounce) packages powdered sugar
• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 2 teaspoons vanilla extract
• 1 1/2 cups peanut butter
• 2 cups shredded coconut
• 4 cups semisweet chocolate chips
• 2 tablespoons shortening

Directions:

In a large bowl combine sugar, butter, cream cheese and vanilla until smooth. Divide mixture in half and place in separate bowls. Stir peanut butter into one half of mixture and coconut into the other half. Mold dough into egg shapes and arrange on a wax paper-lined cookie sheets. Place in freezer for one hour or overnight. To finish, place chocolate chips and shortening in microwave-safe bowl and melt on high power for 60 seconds or so, stirring occasionally, until smooth. With a fork, carefully dip each egg in chocolate and place on waxed paper. Reheat chocolate, as needed, for 20 seconds in the microwave. Freeze chocolate covered eggs until coating is firm. Store in refrigerator.

Number of Servings: about 60 eggs

Notes from the Cook: These treats are fun to make for the kids. Along with coloring Easter eggs, this is a family tradition. Quick, easy and super delicious, they go fast!