2 lb. powdered sugar
2 tbsp. peanut butter
1 tbsp. cream cheese
1 tbsp. butter
1 tbsp. mashed potatoes
12 oz. semi-sweet chocolate chips
1 sq. paraffin

Combine all ingredients together. Shape into Easter egg. (Press between 2 soup spoons.) Refrigerate until firm. Melt chocolate and paraffin. Dip cold, firm fondant eggs in cooled chocolate. Store dipped eggs in refrigerator.

Nut Fondant: Subtract peanut butter. Add 1 extra tablespoonful each of cream cheese and potatoes. Add tablespoon maple flavoring. Add 1 cup chopped walnuts.

Cherry Fondant: Use nut recipe but substitute chopped maraschino cherries for nuts and cherry juice for maple flavoring.

Butter Cream Fondant: Use original recipe, but double the butter and subtract the peanut butter.