Peanut Butter Easter Eggs

1 1/2 c. butter or margarine, softened
3/4 c. crunchy peanut butter
1 1/2 Tbsp. light corn syrup
1/2 tsp. vanilla extract
1 1/2 to 2 (16 oz.) pkg. powdered sugar, sifted
1/2 (24 oz.) pkg. almond bark
chocolate

Decorator Frosting:
1/4 c. shortening
2 c. sifted powdered sugar
3 Tbsp. milk
paste food coloring (optional)

Eggs: Combine butter, peanut butter, corn syrup and vanilla; mix at low speed of an electric mixer until smooth and well blended. Gradually add powdered sugar until mixture is no longer sticky and can be handled with hands. Divide into six portions. Shape each portion into an oval shape with a flat bottom; place on paper towels. Cover loosely and let set 12 hours at room temperature. Place almond bark in top of a double boiler; bring water to a boil. Reduce heat to low; simmer until almond 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. (Excess almond bark can be reused by melting over simmering water.) Place eggs in refrigerator about 15 minutes or until firm. Prepare decorating bags. Decorate the Easter Eggs with Decorator Frosting as desired. Yields 6 (1/2 pound) eggs or 18, if making small eggs.
Decorator Frosting: Cream shortening in a mixing bowl. Gradually add sugar alternately with milk until desired consistency. Color portions of frosting with paste food coloring, if desired (pink, yellow, blue, green). Yields about 1 cup.

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