Peanut Butter Easter Eggs

Pinned on March 23, 2013 at 11:13 pm by admin

Peanut Butter Easter Eggs



  • In a large bowl, cream butter; gradually add the confectioners’
  • sugar, cracker crumbs, peanut butter and vanilla. Shape into 16
  • eggs; place on waxed paper-lined baking sheets. Refrigerate for 30
  • minutes or until firm.
  • In a microwave, melt chocolate chips and shortening; stir until
  • smooth. Dip eggs in chocolate; allow excess to drip off. Decorate
  • with sprinkles; return eggs to waxed paper. Chill until set. Store
  • in an airtight container in the refrigerator. Yield: 16 eggs.