Peanut Butter Easter Eggs

Great fun to make with the kids!
The creamy, rich flavored filling
plus the crunch of the Rice Crispies
puts commercial versions to shame.
Makes about 2 1/2 dozen eggs.

Ingredients:
1/2 cup (1 stick) butter
2 cups peanut butter, creamy
3 cups Rice Krispies cereal
1 pound confectioners' sugar
12 ounces semisweet chocolate chips

Directions:
For the centers:
In a large bowl, using a wooden spoon,
mix softened butter and peanut butter
together until butter disappears.
Add Rice Krispies and confectioners' sugar
a cupful at a time.
Mix as long as possible with the wooden spoon.
Eventually you will have to use your hands.
Knead and incorporate the sugar and cereal,
squeezing the dough until it starts to hang together.
Form the mixture into eggs
about the size of a small hen's egg.
Squeeze together tightly, making the egg
as compact and smooth as possible.
Place on waxed paper lined cookie sheets
and chill loosely covered for at least one hour.
Melt chocolate chips in a small, heavy saucepan
over lowest possible heat.
When the chips begin to melt, remove from heat; stir.
Return to heat for a few seconds at a time, stirring until smooth. Optional: For the best consistency,
ease of coating and beautiful luster,
add about 1 tablespoon grated to the melting chocolate chips.
The chocolate will be thinner and more manageable.
Remove the saucepan from the burner and place on a potholder.
Cradle an egg on a fork and hold it over the saucepan.
With a small spoon, ladle the melted chocolate
over the egg covering top and sides completely.
Let chocolate set until dry.