Categories: Candies, Chocolate 
      Yield: 12 servings 
  
           Pat Stockett 
      2 lb Margarine 
      4 lb Peanut butter 
      4 lb Confectioners' sugar 
 
--------------------------------EASTER EGGS-------------------------------- 
    1/4 lb Butter 
      8 oz Cream cheese 
    1/2 ts Salt 
  1 1/2 ts Vanilla 
  1 1/2 c  Peanut butter or coconut 
      4 c  Confectioner's sugar 
 
-----------------------------PEANUT BUTTER EGGS----------------------------- 
      1 c  Margarine 
      8 oz Cream cheese 
    1/2 ts Salt 
  1 1/2 ts Vanilla 
      2 lb Powdered sugar 
  2 1/4 c  Peanut butter, chunky 
 
-----------------------------RICE KRISPIE EGGS----------------------------- 
      1 c  Confectioners sugar 
      1 c  Crunchy peanut butter 
      2 c  Rice Krispies 
      2 tb Oil 
    1/4 ts Vanilla 
 
----------------------------PEANUT BUTTER BALLS---------------------------- 
      1 lb Margarine 
      2 c  Peanut butter 
  2 1/2 lb To 3 pounds confectioners' 
           -sugar 
      3 ts Vanilla 
      6 oz Semi-sweet chocolate chips 
    1/4 lb Paraffin wax 
  
  Mix thoroughly.  Mold in egg shapes and chill in freezer.  Dip in 2 pounds 
  of dipping chocolate. (Take only a few eggs from freezer to dip so the 
  peanut butter does not soften too much.) 
   
  Easter Eggs Soften and mix together butter and cream cheese. Add: salt, 
  vanilla, peanut butter or coconut and confectioners' sugar Place in 
  refrigerator to chill.  Form into egg or ball shape. Dip in melted 
  chocolate coating. 
   
  Peanut Butter Eggs Cream margarine and cream cheese; add remaining 
  ingredients and mix thoroughly. Roll into small eggs or balls. Place on 
  cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use 
  chocolate chips and a small bar of parafin or chocolate coating melted on 
  top of double boiler. After 2 hours remove peanut butter eggs from freezer 
  and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen 
  eggs. 
   
  Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet 
  and freeze about 2 hours. Dip in chocolate coating to which a small amount 
  of oil or butter may be added. Cool on waxed paper. 
   
  Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add 
  sugar and vanilla. Mix together and form desired shape. Place on cookie 
  sheets lined with wax paper and place in the refrigerator for about 10 
  minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if 
  preferred).  Put toothpick into balls and dip into chocolate. Put back on 
  waxed paper and remove toothpick. You can also use a spoon to dip them.