1 1/2 c. peanut butter
1 lb. powdered sugar
2 sticks butter
1 tsp. vanilla
1 c. graham cracker crumbs (done in blender for a fine, even texture)

Mix ingredients together. Shape into oval egg shape with a teaspoon. Chill on waxed paper.

While chilling, melt in double boiler: 1/2 stick paraffin wax

Stick a toothpick into chilled egg and dip in melted chocolate mixture. Plop onto waxed paper and chill. Yield: 75-90 eggs.