Use 1 1/2 or 2 lb. powdered sugar. Combine butter, peanut butter, corn
syrup and vanilla, mix at low speed until smooth and well blended.
Gradually add powdered sugar until mixture is no longer sticky and can be
handled with hands. Divide into 6 portions (or more). Shape each portion
into an oval shape with a flat bottom. Place on paper towels. Cover
loosely and let sit 12 hours at room temperature. Place almond bark in top
of double boiler; bring water to boil.
Reduce heat to low; simmer until bark melts. Carefully dip bottom of each
egg in almond bark and place on waxed paper. Refrigerate 15 minutes. Place
eggs on wire rack over waxed paper. Spoon almond bark over eggs, letting
excess drip on waxed paper. Place eggs in refrigerator about 15 minutes or
until firm. Combine frosting ingredients; beat well and decorate if desired.
Origin: Marilee Schabo
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