Taste of Home gives a good, easy to follow creamy peanut butter eggs recipe. This recipe yields about 60 buttered eggs and can be stored in an airtight container for two to three days.
To make Taste of Home's creamy peanut butter eggs, beat 8 ounces of softened cream cheese, 1/2 cup of softened butter, 1 jar creamy peanut butter and 1 teaspoon of vanilla extract in a large bowl. Add 2 pounds of confectioner's sugar and combine thoroughly. If desired, add 2 cups flaked coconut and mix. Scoop tablespoons of the mixture and form into egg shapes, placing them on a waxed paper-lined baking sheet. Chill for 30 minutes in the refrigerator.
In a heavy saucepan, melt 6 cups of semisweet chocolate chips and 1/3 cup of shortening. Dip the eggs into the melted chocolate mixture, ensuring that all sides are well-coated. Place the eggs on a waxed paper and let them harden.
For a decorative touch, pour 1/4 cup of the melted chocolate into a plastic bag. Cut a small hole at the corner of the bag and pipe the chocolate over the eggs, creating desired decorations. Let the eggs chill in the refrigerator for 30 minutes, and then serve.