1/4 lb. soft butter
1/2 tsp. salt
2 lbs. confectioners sugar
1/2 lb. cream cheese
1/4 tsp. vanilla
1 (12 oz.) jar peanut butter

Blend the above ingredients. Shape into small egg shapes. Set on waxed paper-lined cookie sheets. Allow to air dry several hours or overnight.

COATING: Melt an 8 ounce package semi-sweet chocolate with 1/2 ounce cocoa butter in top of double boiler. Do not allow the water in the bottom pan to boil. Remove from heat and allow to cool slightly. Dip eggs and coat. Place on waxed paper to harden.