Combine butter, peanut butter, corn syrup and vanilla.
Mix with electric mixer 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 six large portions or 18 small portions (small one the size of normal eggs).
With hands, shape each portion into an oval with a flat bottom and place on paper towels.
Cover loosely and let sit 12 hours at room temperature.
Place almond bark in top of double boiler, bringing water to a boil.
Simmer until almond bark melts.
Carefully dip bottom of each egg into almond bark and place on large cookie sheet or plates covered with wax paper.
Refrigerate 15 minutes.
Place eggs on wire rack over waxed paper. Spoon almond bark over eggs.
Place eggs in refrigerator about 15 minutes or until firm.
Decorate with icing as desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	20384.59 Kcal (85346 kJ)
Calories from fat	9921.49 Kcal
		% Daily Value*
Total Fat	1102.39g	1696%
Cholesterol	732.08mg	244%
Sodium	18498.59mg	771%
Potassium	37024.5mg	788%
Total Carbs	2508.36g	836%
Sugars	1729.52g	6918%
Dietary Fiber	12.42g	50%
Protein	200.19g	400%
Vitamin A	3.4mg	114%
Iron	236mg	1311%
Calcium	1271.5mg	127%

Amount Per 100 g
Calories	487.74 Kcal (2042 kJ)
Calories from fat	237.39 Kcal
		% Daily Value*
Total Fat	26.38g	1696%
Cholesterol	17.52mg	244%
Sodium	442.62mg	771%
Potassium	885.89mg	788%
Total Carbs	60.02g	836%
Sugars	41.38g	6918%
Dietary Fiber	0.3g	50%
Protein	4.79g	400%
Vitamin A	0.1mg	114%
Iron	5.6mg	1311%
Calcium	30.4mg	127%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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