• 2 C peanut butter
• 3/4 C butter
• 3 1/2 C confectioners’ sugar
• 1 C crispy rice cereal
• 1 package (12 ounces) semisweet chocolate chips
• 2 Tbsp shortening
Combine peanut butter and butter in a mixing bowl until smooth; stir in confectioners’ sugar and crisp rice cereal until a dough is formed. Refrigerate the mixture for about 1 hour to allow it to be easier to work with. Shape mixture into egg shapes and freeze for 20 minutes. Melt chocolate chips and shortening in a double boiler over low heat until smooth; dip egg shapes into chocolate. Place on waxed paper and allow to cool.
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