-Millie Ellis- In a mixing bowl cream peanut butter and butter until well mixed. Fold in coconut, nuts and one cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board, knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill Posted to MM-Recipes Digest by "Robert Ellis"
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|Serving Size: 1 Serving (32g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 128 (73%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 5.5mg||2 %|
|Sodium 24mg||1 %|
|Potassium 134.9mg||4 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 10.4g|
|Protein 3.1g||4 %|
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Calories per serving: 176
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