1/2 c. packed brown sugar
1/2 c. light corn syrup
2 c. oven toasted rice cereal
3/4 c. chunky peanut butter
1 tsp. vanilla

In medium saucepan, bring to boil: sugar and corn syrup; stir until sugar is dissolved. Remove from heat, fold in remaining ingredients until well blended. Drop by heaping spoonfuls onto waxed paper. Shape into egg shapes. Cool until firm.

CHOCOLATE COATING:

1/4 bar paraffin
12 oz. pkg. chocolate chips

Melt paraffin over boiling water; remove from heat and add chocolate chips. Dip candies in this coating and then store in an airtight container.