1/2 lb. plus 1 tbsp. butter
1 (8 oz.) pkg. cream cheese
3 (1 lb. each) boxes confectioners' sugar
2 c. smooth peanut butter
8 oz. semi sweet chocolate
1 (2-inch) square wax
1/4 tsp. vanilla

Cream 1/2 pound butter and cream cheese, gradually blend in confectioners' sugar. Add peanut butter; blend well. Shape into small eggs. Cool for 1 hour in refrigerator.

In top of double boiler melt chocolate, 1 tablespoon butter, wax and vanilla (over hot water in bottom pan). Dip eggs in mixture and cool on wax paper lined cookie sheet.

Makes about 36.

Submitted by: Ashley Lawrence Scheib