Ingredients
500 g creamy peanut butter
175 g butter
420 g confectioners' sugar
180 g crispy rice cereal
340 g semisweet chocolate chips
30 g shortening
Directions
Step 1
In a mixing bowl, combine the creamy peanut butter and butter until smooth. Stir in the confectioners' sugar and crispy rice cereal until a dough forms. Refrigerate the mixture for about 1 hour to make it easier to work with. Shape the mixture into egg shapes and freeze for 20 minutes.
Step 2
Melt the chocolate chips and shortening in a double boiler over low heat until smooth. Dip the egg shapes into the chocolate, then place them on waxed paper to cool.