Peanut Butter Eggs

6 Tbsp. butter, melted
1/3 cup light corn syrup
2 tsp. vanilla
1/2 tsp. salt
3-1/2 cups (1 lb) powdered sugar
1-1/2 cups creamy peanut butter
2 boxes (8 oz each) semi-sweet baking chocolate, in pieces
3 Tbsp. plus 1-1/2 tsp. shortening (do not use butter, margarine or oil!)

In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and peanut butter, beating until blended. Sprinkle about 1 Tbsp. additional powdered sugar on flat surface. Spoon peanut butter mixture onto prepared surface, knead about 5 minutes. Using 1-1/2 tsp. mixture for each candy, shape into egg shape. Place on wax paper covered tray. Refrigerate 1 to 2 hours before dipping into chocolate coating. After coating, loosely cover. Store in cool, dry place. About 40 candies.

Cover cookie sheet with wax paper; set aside. Place chocolate and shortening in 2-1/2 quart glass bowl. Place bowl in larger bowl of very warm - not hot - water (100-110 degrees) that reaches halfway up outside of bowl with chocolate. Don't let even one drop of water mix with chocolate! Stir mixture constantly with rubber scraper until chocolate is completely melted and mixture is smooth. This process is not difficult, but it does take time. It will take about 20 minutes to melt the chocolate. If water cools, pour out and add more warm water. Remove bowl from water. Set one chilled egg on tines fork. Completely dip egg into coating. Gently tap fork on side of bowl to remove excess coating. Carefully remove egg from fork onto prepared cookie sheet. Repeat with remaining eggs. Enough coating for about 4 dozen eggs.