Peanut Butter Easter Eggs

• 1 12 cups butter or 1 12 cups margarine, softened
• 34 cup crunchy peanut butter
• 1 12 cups light corn syrup
• 12 teaspoon vanilla extract
• 5 cups powdered sugar
• 1 (20 ounce) package almond bark

1. Combine butter, peanut butter, corn syrup and vanilla.
2. Mix with electric mixer at low speed until smooth and well-blended.
3. Gradually add powdered sugar until mixture is no longer sticky and can be handled with hands.
4. Divide into six large portions or 18 small portions (small one the size of normal eggs).
5. With hands, shape each portion into an oval with a flat bottom and place on paper towels.
6. Cover loosely and let sit 12 hours at room temperature.
7. Place almond bark in top of double boiler, bringing water to a boil.
8. Simmer until almond bark melts.
9. Carefully dip bottom of each egg into almond bark and place on large cookie sheet or plates covered with wax paper.
10. Refrigerate 15 minutes.
11. Place eggs on wire rack over waxed paper.
12. Spoon almond bark over eggs.
13. Place eggs in refrigerator about 15 minutes or until firm.
14. Decorate with icing as desired.

butter, crunchy peanut butter, light corn syrup, vanilla, powdered sugar, almond bark

Taken from www.food.com/recipe/peanut-butter-easter-eggs-253387 (may not work)