Peanut Butter Eggs
This comes from Mark's mom's side. I like them best when you make the eggs about the size of a quarter.
1 stick butter
1 18 oz jar peanut butter
1 lb powdered sugar
1 t vanilla
Combine all ingredients in a mixing bowl – add milk drops to soften the mixture, you don’t want it too sticky but you need to be able to roll it into balls. Roll into balls and shape into eggs. Place on wax papered cookie sheets Refrigerator overnight or for 8-10 hours on cookie sheets. Dip in melted chocolate. Let harden on the counter. Later, after completely hardened, store in Tupperware in the fridge.
