1 cup packed brown sugar 1 cup light corn syrup
1 cup peanut butter* 2 cups cornflakes
2 cups crisp rice cereal
1/2 cup finely chopped peanuts 3 3/4 cups semisweet chocolate chips
1 1/2 teaspoons shortening candy sprinkles
In a heavy saucepan, combine brown sugar, corn syrup and peanut butter. Cook and stir over medium heat until smooth. Remove from the heat; stir in the cereals and peanuts.
When cool enough to handle, drop by tablespoonfuls onto waxed paper-lined baking sheets. From into egg shapes. Refrigerate until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Let stand until set.