Peanut Butter Easter Eggs Version #2

                                                                                

                                                                                                                                                 

This version of my Peanut Butter Easter Eggs is a creamy rich peanut butter filling minus the graham cracker crunch. I still LOVE my graham cracker version but then I LOVE graham crackers. This peanut butter egg is just lush peanut butter goodness covered in Wilburs' Chocolate. These are delicious!

4 Cups Creamy Peanut Butter ( I used Jif)
1 Cup Butter Softened ( I used salted it taste better)
2 TSP Vanilla
2 to 4 TBS Evaporated Milk
32 OZ Bag of Powdered Sugar MINUS 1 CUP

In food processor or mixer cream the softened butter. Add the peanut butter & beat well. Add vanilla , 2 TBS of the milk & beat well. Add some of the sugar about 2 cups at a time. Keep beating & adding more sugar until it is completely blended. If it is to thick beat in more milk but do not let it get to soft. Once all the ingredients are blended & creamy turn off processor. On large cookie sheet covered with wax paper drop eggs that you form by taking heaping tablespoons of your mixture & shape them into egg shapes. Freeze on the sheets overnight. 

                                                   

4 LBS. of Wilbur Chocolate Coating Wafers OR your favorite chocolate. I used 3 LBS of Milk Chocolate & 1 LB of Dark Chocolate. Melt in a crockpot over high until melted then turn down to warm. Take eggs out of freezer & let sit out about 20 minutes.Dip one frozen, slightly thawed egg at a time into the chocolate & remove placing on wax paper covered cookie sheets until they harden. Store in airtight containers in a cool place, EAT & ENJOY!