Peanut Butter Crispy Eggs

These wonderful chocolate covered peanut butter candies in the shape of eggs can be made at Christmas time, or Easter or just anytime!

Yield

20 eggs

Ingredients

2 cups creamy peanut butter
3/4 cup butter
3 1/2 cups confectioners’ (powdered) sugar
3 cups crispy rice cereal
1 (12 ounce) package semi-sweet chocolate chips
2 tablespoons shortening

Directions

In a mixing bowl, combine peanut butter and butter. Stir in powdered sugar and crisp rice cereal until a dough is formed. Place this mixture in the refrigerator for about an hour to allow it to cool until it is easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.

Melt chocolate chips and shortening in a double boiler over low heat. When melted, dip egg shapes in chocolate. Place on waxed paper and allow to cool.