Peanut Butter Hearts!

Ingredients

1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

Directions

In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. 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 drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

I looked at a couple other recipes and some said add rice krispies which sounds yummy. Also, others added 1 tsp vanilla. I ended up adding the vanilla to this recipe because it wasn't quite moist enough. In fact, next time I would add the vanilla instead of the milk and see if it needs the milk for moisture after it's been mixed. It shouldn't be crumbly. Also, make sure the baking chocolate is fresh next time. I have no idea how long the stuff I used had been in the pantry ('m living with my mother-in-law right now) so it might have had kind of a weird taste. No one else noticed it though. This was a fun valentine's treat. I think I'll make do the egg shape for Easter.