Peanut Butter Eggs

1 package confectioner's sugar
1 cup creamy peanut butter
1/4 cup butter
1 T milk
8 squares semi-sweet chocolate
1 t. shortening

In a mixing bowl, combine confectioner's sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into 2 half pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.

Meanwhile, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in the top of each peanut butter egg, dip it in the melted chocolate to cover, and drain on waxed paper. When the eggs are cooled and set, decorate with sprinkles if desired.

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