Chocolate Easter Peanut Butter Eggs

1. In a large bowl, cream the butter.

2. Gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla.

3. With your hands shape the mixture into 16 eggs and place on waxed paper-lined baking sheets. Refrigerate for 1 hour.

4. In a microwave safe bowl, melt dark or milk chocolate chips and shortening; stir until smooth. Dip eggs in chocolate and allow excess to drip off. Decorate with sprinkles or leave as is. Return eggs to waxed paper. Chill until set.

5. If you would like to use the white chocolate to stripe the eggs, microwave the chips and add a couple drops of food coloring gel until you achieve your desired color. Place in a piping bag and gently stripe your eggs. Refrigerate until set once again.

Recipe from Reader’s Digest.