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.
Originally Submitted
3/22/2010
0 Out of 5 from
0 reviews
You can add this Easter Eggs recipe to your own private DesktopCookbook.
