1/2 c. evaporated milk
2 1/2 c. confectioners sugar
3 tbsp. butter
2 c. peanut butter
2 lbs. melting chocolate

Combine milk and butter, and cook for 5 minutes, very slowly and stir often. Stir in confectioners sugar, a little at a time, until it is very smooth. Then stir in peanut butter and let cool. Shape into eggs and lay on a cookie sheet lined with waxed paper. Set into a cool place until cold enough to dip into chocolate.

Melt chocolate on top of double boiler, being careful not to let water boil or chocolate will harden.

May substitute dark for light or white chocolate. Omit peanut butter and add 2 cups coconuts for coconut eggs.