In a mixing bowl cream peanut butter and butter until well mixed. Fold in coconut, nuts and one cup sugar; mix well.
Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board, knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Put on a cookiesheetlined with waxed paper. Chill for at least one hour.
In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Working rapidly, dip eggs into the chocolate then place on waxed paper, and return to refrigerator to harden.
Contributor: pat ciesla
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Easter Holiday Recipes