Name: Easter Eggs
Ingredients: 3/4 c Chunky peanut butter; 1/4 c Butter; softened, (margarine can be used); 1 c Flaked coconut; 1/2 c Finely chopped walnuts; (I use my food processor to finely chop the nuts); 2 c Confectioners' sugar; (divided); 2 c Semisweet chocolate chips; 2 tb Shortening

[As his teacher, Mr. Edward Kimball said of D.L. Moody:] I can truly say, and in saying it I magnify the infinite grace of God as bestowed upon him, that I have seen few persons whose minds were spiritually darker than was his when he came into my Sunday School class; and I think that the committee of the Mount Vernon Church seldom met an applicant for membership more unlikely ever to become a Christian of clear and decided views of Gospel truth, still less to fill any extended sphere of public usefulness.

Michael Simons

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

3/4	c	Chunky peanut butter
1/4	c	Butter; softened, (margarine can be used)
1	c	Flaked coconut
1/2	c	Finely chopped walnuts; (I use my food processor to finely chop the nuts)
2	c	Confectioners' sugar; (divided)
2	c	Semisweet chocolate chips
2	tb	Shortening

INSTRUCTIONS

In a mixing bowl, cream peanut butter and butter. Fold in coconut, nuts and
1 cup of the confectioners' sugar and mix well. Sprinkle confectioner's
sugar on a board to keep candy mixture from sticking. Turn candy mix onto
the board and knead in enough of the remaining sugar for the mixture to
hold its shape. Shape mixture into small egg shaped pieces. Cover and chill
for about 1 hour. In a double boiler over hot water melt chocolate chips
and shortening, stir until smooth. Dip eggs into the chocolate and place on
waxed paper to harden. Chill. Makes approximately 2 dozen eggs.
NOTE: For a pretty look, the eggs can be decorated with sprinkles or other
candies.
My Mom made these eggs for years and they have become a tradition in my
family.
Posted to TNT Recipes Digest by "Barb Horton" <[email protected]> on Mar
25, 1998

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