The Time of Singing (and Egging) Has Come ~ Day 11

Because they're requested each and every year, I'm re-running the recipe for Peanut Butter Eggs (originally posted two years ago). 

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This morning our 9-year-old and I whipped up some peanut butter eggs to send off with my husband and our high school students as they attend a conference in Chicago. We did, however, manage to salvage a few for our own enjoyment, too. I'm quite certain we'd all agree that we've established a new Easter tradition today. The filling for these eggs is incredibly easy to work with, and the finished result is delicious! Happy, Happy Week, friends!

1 package (8 ounce) cream cheese, softened
1/2 cup butter, softened
1 jar (18 ounce) creamy peanut butter
1 tsp. vanilla
1 package (2 pounds) powdered sugar
12 oz. package semi-sweet chocolate chips
1/3 cup shortening

Beat cream cheese, butter, peanut butter, and vanilla until smooth. Beat in powdered sugar. Form rounded tablespoonfuls into egg shapes. Placed on waxed paper-lined baking sheets. Chill for 30 minutes. Melt chocolate chips and and shortening; stir until smooth. Dip eggs in chocolate until thoroughly coated. Place on waxed paper to harden. To decorate eggs, place leftover melted chocolate in a small plastic bag; cut a small hole in the corner of the bag. Pipe chocolate onto eggs. Store in refrigerator.