2 lbs. peanut butter
1 lb. butter
3 lbs. 10X sugar (powdered sugar)
2 (12 oz.) pkgs. either semi or milk-chocolate chips

Mix peanut butter and butter together until creamy and smooth. Add 10X sugar a little at a time until all mixed in and stiff dough forms. Form into shapes (large egg shapes are what my children prefer) and refrigerate about 15-20 minutes.

Meanwhile, melt chocolate pieces in double boiler and then either dip eggs into it or ice eggs with knife, returning them to refrigerator between coats to harden. Procedure is best done on cookie sheet lined with wax paper.