Homemade Easter Egg Candy

I know it isn't Easter but who says you can't shape these into balls or patties. Tasty in any season.

• Ready In: 35 mins
• Serves: 60

Ingredients

• Egg

• 5  lbs confectioners' sugar
• 3⁄4 lb  of softened butter
• 1⁄2 pint heavy cream
• 1 1⁄2 cups peanut butter
• 2  lbs coconut

• Coating

• 2  ounces  semi-sweet chocolate chips
• 4  ounces  unsweetened chocolate, chopped
• 1⁄2  paraffin wax block, chopped

Directions

1. Mix sugar.
2. butter.
3. peanut butter and coconut.
4. Add cream slowly until mixture will hold its shape when squeezed in your fist.
5. Form into 60 small "eggs".
6. Coating: Melt chocolates and wax in a double boiling.
7. Dip eggs in chocolate and let cool (I use small bamboo skewers set at a slant in a baking rack to hold candy while cooling).