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Chocolate-Covered Easter Eggs

3/4 cup chunky peanut butter
1/4 cup butter, softened
1 cup sweetened flaked coconut
1/2 cup finely chopped walnuts
2 cups powdered sugar-divided use
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening

1. In a mixing bowl cream peanut butter and butter until well mixed.
2. Fold in coconut, nuts and one cup powdered sugar; mix well.
3. Sprinkle some of the remaining powdered sugar on a clean flat surface. Turn peanut butter mixture onto sugared surface and knead in enough of the remaining sugar until mixture holds its shape when formed.
4. Shape into small egg-shaped pieces. Cover and refrigerate for a minimum of 1 hour.
5. In a double boiler over simmering water, melt chocolate chips and shortening together, stirring until smooth.
6. Dip eggs into melted chocolate mixture and place on waxed paper to harden. Store in tightly covered container.

Makes about 2 1/2 dozen eggs.

Cook's Note: To make these candy eggs more fun, decorate them with fun whimsical designs, leaves and flowers, or pipe names on them with Royal Icing.