Peanut Butter Eggs

• 6 tablespoons butter, softened
• 14 cup creamy peanut butter
• 14 cup marshmallow creme
• 1 34 cups confectioners' sugar
• 34 lb milk chocolate confectionary coating, chopped
• 2 teaspoons shortening
• colored sprinkles (optional)

1. In a small mixing bowl, cream the butter, peanut butter and marshmallow cream until smooth.
2. Gradually beat in confectioners' sugar.
3. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes.
4. Freeze for 10 minutes.
5. In a microwave, melt candy coating and shortening; stir until smooth.
6. Dip eggs into candy coating; allow excess to drip off.
7. Return to baking sheet; immediately decorate with sprinkles if desired.
8. Let stand until set.
9. Store in an airtight container.

butter, peanut butter, marshmallow creme, sugar, milk chocolate confectionary coating, shortening, colored sprinkles

Taken from www.food.com/recipe/peanut-butter-eggs-161181 (may not work)