Happy Easter! These little candies are perfect for giving to some-bunny you love. They also make egg-ceptional Easter basket items! Hop some over to your neighbors, they’ll love you forever! Oh, I crack myself up…ok, enough with the egg jokes. The peanut butter mixture is very crumbly, add the milk until you can pick up a handful, squeeze it and have it hold its shape.  I would suggest making them no larger than about an inch and a half long – they are VERY sweet!I saw a tip for shaping these eggs that I thought was fantastic, unfortunately – I wasn’t able to do it. Here’s the tip: use the plastic fillable Easter eggs. Open them up, press the mix down inside one half and place it on a cookie sheet in the freezer for a few minutes. Turn them over, tap on the egg and you’ll have a perfectly shaped half an egg. My problem is, I only have the eggs that open in the middle vertically, not horizontally. Drat! So, I had to make due shaping the eggs with my clean hands. Some of them look amazing. Some of them have a lot of character.

**Update: I have decided that the next time I make these, I will cut back a bit on the powdered sugar – I think they are too sweet and just a tad too dry. Removing about 1/2- 1 cup of the sugar should fix both problems.

Peanut Butter Easter Eggs

1 (16 ounce) package confectioners’ sugar
1 cup creamy peanut butter
1/4 cup butter
1-2 tablespoons milk
8 (1 ounce) squares semi-sweet chocolate (or semi-sweet chocolate chips)
1 tablespoon shortening