Jessaca's blog: "Recipes"

Chocolate Peanut Butter Eggs

• 2 Cups mile chocolate chips
• 1 Tablespoon solid shortening (NOT butter, margarine, spread, or oil)
• 1/2 Cup creamy peanut butter
• 3 Tablespoon butter or margarine, softened
• 1 Cup powdered sugar

1. Place Egg-ceptional Server Set inserts into base of Round Cake Taker. Spray each egg-shaped form with vegetable cooking spray.  
2. Place chocolate chips and shortening in Base of Oval Microwave Cooker. Microwave on high for 1 minute; stir. If necessary, microwave additional 30 seconds at a time, stirring after each heating, just until chocolate is melted when stirred.  
3. Spoon scant teaspoonful melted chocolate into each egg form, filling about 3/4 full. Refrigerate 10 minutes or until chocolate begins to firm. Put a thumbprint hole in center of each egg half. Cover and refrigerate until firm.  
4. Invert egg tray insert, flexing slightly to pop out egg halves. With E-Series Whisk, blend together peanut butter and butter. Gradually stir in powdered sugar, blending until smooth. Spoon teaspoonful into each thumbprint hole. Take 2 halves and press peanut butter sides together to form eggs. Place back in egg forms to serve. Cover and refrigerate until serving time.