Peanut Butter Easter Eggs

1. 1

   In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla.

2. 2

   Shape into 16 eggs;.

3. 3

   Place on waxed paper-lined baking sheets.

4. 4

   Refrigerate for 30 minutes or until firm.

5. 5

   In a microwave bowl, melt chocolate chips and shortening;.

6. 6

   Stir until smooth.

7. 7

   Dip eggs in chocolate; allow excess to drip off .

8. 8

   Decorate with sprinkles; return eggs to wax paper.

9. 9

   Chill until set.

10. 10

    Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.