Peanut Butter And Marshmallow Chocolate Eggs

• 6 tablespoons butter, softened
• 1/4 cup creamy peanut butter
• 1/4 cup marshmallow creme
• 1-3/4 cups confectioners' sugar
• 3/4 pound milk chocolate candy coating, coarsely chopped
• 2 teaspoons shortening
• Colored sprinkles, optional

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

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

Taken from www.tasteofhome.com/recipes/peanut-butter-and-marshmallow-chocolate-eggs/ (may not work)