Peanut Butter Easter Eggs
1 cup margarine
8 ounces cream cheese
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
2 pounds confectioners’ sugar
2 1/4 cups peanut butter, chunky
Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on wax paper and freeze about 2 hours.
For chocolate, use chocolate chips and a small bar of paraffin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool.
Makes 12 dozen eggs.