· 1/2 cup butter, softened
· 2-1/3 cups confectioners' sugar
· 1 cup graham cracker crumbs
· 1/2 cup creamy peanut butter
· 1/2 teaspoon vanilla extract
· 1-1/2 cups dark chocolate chips
· 2 tablespoons shortening
· Pastel sprinkles
Directions:
1. In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla.
2. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off.
4. Decorate with sprinkles; return eggs to waxed paper. Chill until set.
5. Store in an airtight container in the refrigerator. Yield: 16 eggs.
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