450g icing sugar

250g creamy peanut butter

50g butter

1 tablespoon milk

225g plain chocolate

1 tablespoon vegetable oil

 

1. In a mixing bowl, combine sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 225g eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.

 

2. While the eggs are freezing, cut chocolate into small pieces and place in top of double boiler with oil. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then place on greaseproof paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

 

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