1/2 cup butter, softened
2-1/3 cups powdered sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups semi-sweet chocolate chips
2 tablespoons shortening
sprinkles [optional]

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
Time: 35 min. + chilling