2 boxes confectioners sugar
2/3 c. butter
2/3 c. light Karo syrup
1 tsp. vanilla
1/2 tsp. salt
1 (18 oz.) peanut butter
1 (7 oz.) marshmallow creme
1 box bitter chocolate
1/2 to 2/3 block paraffin

Combine first 5 ingredients in a smooth dough (Sugar thru salt). Wrap well in plastic to keep from drying out and set aside for a day. Divide dough into thirds on waxed paper. Roll out into a rectangle long side toward you between 1/8 and 1/4 inch thick. Save some dough to patch with. Spread the dough with peanut butter and marshmallow creme. Roll from the long side and wrap in wax paper. Put in the refrigerator to cool. After cooled cut into 2 inch sections and shape like an egg. Patch with extra dough where needed. Put shaped eggs in the freezer. Repeat process with remaining dough and filling. Melt chocolate and paraffin in heavy saucepan over low heat. Place a toothpick in the bottom of the egg. Dip the egg in the chocolate-paraffin to cover completely. Allow to drip and remove egg to a tray covered with wax paper.