1 1/2 c. butter, softened
1 c. crunchy peanut butter (JIF)
1 1/2 tbsp. corn syrup
1/2 tsp. vanilla
1 1/2 to 2 (16 oz.) pkg. powdered sugar
1 bag 12 chocolate chip pieces
3 tbsp. Crisco shortening

Combine butter, peanut butter, corn syrup and vanilla; mix at low speed of an electric mixer until smooth and well blended. Gradually add powdered sugar until mixture is no longer sticky and can be handled with hands; divide into 6 portions. Shape each portion into an oval shape with a flat bottom; place on paper towels. Cover loosely and let sit 12 hours at room temperature.

Place chocolate chip pieces in bowl and place in microwave 1 1/2 to 2 minutes. Carefully dip bottom of each egg in chocolate and place on waxed paper. Refrigerate 15 minutes. Place eggs on wire rack over waxed paper. Spoon chocolate over eggs letting excess drip on waxed paper (excess can be reused). Place eggs in refrigerator about 15 minutes or until firm. Decorate any way you like. Yields 6 (1/2 pound) eggs.