Peanut Butter Fudge

Ingredients

1/4 lb butter, softened 8 ounces cream cheese, softened 2 lbs confectioners' sugar 1 1/2 cups peanut butter 1 1/2 teaspoons vanilla 1/2 teaspoon salt 20 -23 ounces milk chocolate chips, for milk chocolate (almost 1 lg. bag) or 20 ounces semi-sweet chocolate chips, for dark chocolate ( almost 1 lg. bag)

Directions

Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.
Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).
Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).
Place the mixture in the refrigerator to chill for at least 1 hours (I stick the bowl in the freezer for about 1/2 hr., to harden the dough.
Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).
Melt the chocolate in a microwave oven or in a double boiler. (I had better results using a double boiler, because the steaming water helps the chips to stay creamy longer).