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Using a mixer, blend peanut butter and ½ stick butter.
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Add 2 Cups of the powdered sugar and mix well.
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Add teaspoon of vanilla and mix.
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Add final 2 Cups of powdered sugar and blend. It could be dry, like mine was. Try adding more peanut butter or more butter.
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The mixture should be firm and able to be packed into a tablespoon or shaped by hand into an egg shape.
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Push them out of the spoon and place the shaped eggs on parchment paper on a baking sheet. Covering with a clean tea towel and place them into the freezer for an hour.
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Meanwhile, melt chocolate and 2 tablespoons Crisco shortening in a double boiler and keep stirring until smooth. Do not let the boiling water in the bottom pot touch the bottom of the top pot.
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Take the “eggs” out, 2 by 2, and dip them in the hot chocolate. Place them on a wire rack over a baking sheet covered in parchment paper.
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Put chocolate dipped eggs back in the freezer for 30 minutes to set.
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Bring them out again. Melt some white chocolate chips or almond bark and string it over the truffles with a spoon.
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Keep the truffles refrigerated.