1/2 cup butter, softened
2 1/3 cups 10x sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 tsp vanilla
1 1/2 cups dark chocolate chips
2 tbs shortening
pastel sprinkles

in a large bowl, cream butter; gradually add the 10x sugar, graham 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.

16 servings