Reese's peanut butter eggs

• 3 pounds confectioners' sugar (There are 4 cups in each pound)
• 1 pound real butter, softened (4 sticks)
• 2 to 2-1/2 cups peanut butter or more as needed (I like a bit more)
• 1 tablespoon vanilla
• 1 cup finely ground dry roasted salted peanuts (optional but good)

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Semisweet, bittersweet or milk chocolate morsels and Crisco for coating (2 cups morsels plus 1 tablespoon Crisco, melt and let cool a bit before dipping)

Blend first five ingredients together to make dough. Form into egg shapes. Put into the freezer while melting the chocolate. You can melt the chocolate in a nonstick pan over low heat, in a microwave or even in a double boiler. When you dip the frozen eggs into the melted chocolate (let excess drip off) they start to set up immediately. Put them on cookie rack to finish setting up.

Make your own dipping fork! Just break off the 2 center tines of a plastic fork.