Peanut Butter Eggs II

Ingredients

• 1/2 cup creamy peanut butter
• 1/4 cup cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 3 cups semi-sweet chocolate chips
• 2 tablespoons vegetable shortening

Directions

1. In a medium bowl, mix together the peanut butter, cream cheese, sweetened condensed milk, and vanilla extract until well combined.
2. Using a spoon, scoop out tablespoon-sized amounts of the mixture and roll into balls. Place the balls on a parchment-lined baking sheet and freeze for 15 minutes.
3. In a double boiler or a microwave-safe bowl, melt the chocolate chips and vegetable shortening together, stirring until completely melted and smooth.
4. Working one at a time, dip the frozen peanut butter balls in the melted chocolate, coating completely. Place the dipped eggs back on the parchment-lined baking sheet and freeze for 15 minutes.
5. Serve chilled or at room temperature.

Interesting Facts

• Peanut butter eggs are popular Easter treats.
• The combination of peanut butter and chocolate is a classic flavor pairing.
• This recipe can be made ahead of time and stored in the refrigerator for up to a week.