Peanut Butter Eggs for Easter

Ingredients: 
6 tablespoons butter, softened
1/4 cup Jif® Creamy Peanut Butter
1/4 cup marshmallow creme
1-3/4 cups confectioners' sugar
3/4 pound milk chocolate candy coating, chopped
2 teaspoons shortening
Colored sprinkles, optional 

Directions: 
In a small mixing bowl, cream the butter, peanut butter and marshmallow cream until smooth. 
Gradually beat in confectioners' sugar. 
Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. 
Freeze for 10 minutes. 

In a microwave, melt candy coating and shortening; stir until smooth. 
Dip eggs into candy coating; allow excess to drip off. 
Return to baking sheet; immediately decorate with sprinkles if desired. 
Let stand until set. 
Store in an airtight container.