BUTTER-MARSHMALLOW EGGS

BUTTER-MARSHMALLOW EGGS
1-1/2 cups butter or margarine, softened
6 cups sifted confectioners' sugar, divided
1 cup peanut butter
1-3/4 cups Marshmallow Crème
2 teaspoons vanilla extract
1-3/4 pounds milk chocolate, melted

Cream butter and 2 cups confectioners' sugar in large bowl until light
and fluffy. Add peanut butter, Marshmallow Crème and vanilla, blend
well.
Gradually add remaining confectioners sugar; mix to consistency that
can be easily handled; form into egg shapes and dip in melted chocolate;
let sit until firm.