3 sticks of butter at room temperature
2 1/4 c. peanut butter
2 lbs. 10X sugar
18 oz. (3 cups) chocolate chips (can be milk chocolate or semi-sweet)
1/2 cake of wax (sold in the aisle with the jelly making supplies)
In a large bowl mix peanut butter and butter with electric mixer until creamy. Gradually add half of the 10X sugar while beating with mixer. Then mix in the other half by hand. Form into egg shapes or balls. Refrigerate while you melt the chocolate chips and wax in the top of a double boiler. Dip eggs in chocolate and place on wax paper and refrigerate to set. These can be frozen if you're afraid you will eat too many at one time :-) Yield: 4 doz. or more.