Chocolate Peanutbutter Eggs

Chocolate Peanut Butter Easter Eggs
Ingredients:
1/2 - cup butter, softened
2 -1/3 cups confectioners' sugar
1 - cup graham cracker crumbs
1/2 - cup creamy peanut butter
1/2 - teaspoon vanilla extract
12 0z - milk chocolate almond bark, prefer Plymouth pantry
1 - egg tray or mold
Easter sprinkles
Directions:
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla.
Shape into 16 eggs; place on waxed paper-lined baking sheets. You can also use a plastic egg tray to shape eggs. Place in the freezer for 30 minutes or until firm.
In a microwave, melt chocolate bark on the defrost setting. Melt in 3 minutes intervals until the chocolate is smooth when stirred.
Using a fork dip eggs in chocolate; allow excess to drip off. Immediately decorate with sprinkles; return eggs to waxed paper. Chill until set.
Store in an airtight container in the refrigerator. Recipe Yields: 16 - 18 eggs.
Note: Since the peanut butter eggs are frozen before you dip them. The chocolate will set up pretty quick, so make sure to have the sprinkles close by. I used my thin flat metal spatula that I used to frost cakes to pop the peanut butter eggs out of the molds.  

http://www.mommyskitchen.net/2012/04/chocolate-peanut-butter-easer-eggs.html