---------- Recipe via Meal-Master (tm) v8.02
  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'
       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.