6 oz. cream cheese, room temp
1 c. butter
2 lbs. 10x (powered) sugar
1 c. peanut butter (optional; see directions)
1 T. vanilla
Cream butter in large bowl with electric mixer on medium speed. Beat in cream cheese until smooth. Add vanilla and continue beating until well mixed. Lower mixer speed to low and gradually add sugar, scraping sides often. Continue to beat until all is mixed smooth and even. This is filling for buttercream candies.
If making peanut butter candies; Remove half the butter cream mix from the large bowl and refrigerate for later. Add 1 c. peanut butter to the remaining mixture in the large bowl and beat on medium speed until all is mixed and smooth.
Line cookie trays with wax paper or parchment. Roll the peanut butter mixture into oblong shapes (eggs) using approx. 1 TBSP of candy mixture. Place on prepared tray. Refrigerate for 3-4 hours or overnight. Remove the buttercream mixture from the refrigerator and roll into 1 inch balls. Place balls on tray and refrigerate the same as peanut butter.
Chocolate Coating
3 c. semi-sweet chocolate chips
2 squares baking chocolate, unsweetened
1/8-1/4 block of paraffin
Melt chocolate and wax in the top of a double boiler. Stir constantly until all is smooth. Dip candies in chocolate one at a time, using toothpicks or forks. Let excess chocolate drip off, then place candy on a lined cookie tray. Refrigerate 2 hours or overnight to set chocolate. Candies can now be stacked in a container. Store in the refrigerator.