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In a small mixing bowl, cream the butter, peanut butter and marshmallow creme until smooth. Gradually beat in confectioners sugar. Drop by level tablespoonfuls onto a wax-paper lined baking sheet; form into egg shapes. Freeze for 10 minutes. In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container.
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