Preparation:
Cream margarine and cream cheese; add remaining ingredients
and mix thoroughly. Roll into small eggs or balls. Place on
cookie sheet on waxed paper and freeze about 2 hours.
For chocolate, use chocolate chips and a small bar of parafin 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. |
