Peanut Butter Easter Eggs

Yield: 12 dozen eggs (144 eggs)

Ingredients

• 1 cup butter
• 8 ounces cream cheese
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 2 pounds confectioners' sugar
• 2 1/4 cups peanut butter, chunky

Instructions

1. Cream butter and cream cheese; add remaining ingredients and mix thoroughly.
2. Roll into small eggs or balls.
3. Place on cookie sheet on wax paper and freeze about 2 hours.
4. For chocolate, use chocolate chips and a small bar of paraffin or chocolate coating melted on top of double boiler.
5. After 2 hours remove peanut butter eggs from freezer and dip into melted chocolate.
6. Place on wax paper to cool.