1 lb. powdered sugar 1 tsp. vanilla
1/2 stick margarine Dash salt
1/2 lb. peanut butter (1 cup) 4 tbsp. canned milk
Mix all to make very stiff dough. Shape into eggs about 1-1/2" long. Chill 1 hour before coating (use Coating recipe below). Makes about 30 eggs.
COATING
1 pkg. (6 oz.) semi-sweet chocolate bits
1/2 to 3/4 section paraffin wax (2 oz.), broken into pieces
Heat together in double boiler until melted. Dip eggs or spread coating on. Store in refrigerator.
Mrs. Elliott, 1959
Clarksburg, MD