2 c. sugar
2/3 c. milk
1 c. marshmallow creme
1 c. peanut butter
1 tsp. vanilla
4 oz. semi-sweet chocolate (4 sqs.)
2 tbsp. butter

Boil sugar and milk to soft boil stage, 234 degrees F. Remove from fire and stir in the marshmallow creme, peanut butter, and vanilla. Cool to lukewarm and shape into the size of eggs you wish to make. Chill until firm. Melt chocolate and butter over very low heat. Dip each egg and hold over the pan to let the excess chocolate drip back. Place on waxed paper and chill.