• 2 cups creamy peanut butter
  • ¾ cup butter
  • 3 ½ cups confectioners’ sugar
  • 3 cups crispy rice cereal
  • 1 (12 ounce) package semisweet chocolate chips
  • 2 tablespoons shortening


  1. 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.

  2. 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.