Peanut Butter Easter Eggs

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READY IN:
YIELD:
12 dozen eggs.
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream margarine and cream cheese; add remaining ingredients and mix thoroughly.
  2. Roll into small eggs or balls.
  3. Place on cookie sheet on wax paper and freeze about 2 hours.
  4. For chocolate, use chocolate chips and a small bar of paraffin or chocolate coating melted on top of double boiler.
  5. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate.
  6. Place on wax paper to cool.

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