1 c. peanut butter
1 (8 oz.) cream cheese
1 1/2 lb. 10x sugar
1 tsp. vanilla
Pinch of salt
1 to 1 1/2 lb. semi-sweet chocolate
Wax (canning wax)

Mix well until blended and chill for 2 hours. Shape into eggs and let stand overnight. Coat with chocolate. Melt chocolate in double boiler. Add enough wax just to keep from sticking. Dip centers using fork. Place on wax paper to set.