1 lb. butter
1 tbsp. vanilla
Dash of salt
2 c. peanut butter
5-6 c. 10X sugar

Mix first 3 ingredients until smooth. Add peanut butter and mix well. Add 10X sugar and work it until it is a consistency that can be shaped. Freeze. Dip eggs in Hershey's chocolate 16 ounce to 1/2 bar of paraffin. Cool in refrigerator. Yield: 6 dozen.