Crunchy Chocolate Eggs

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 cereal and peanuts.

When cool enough to handle, drop by tablespoons onto waxed paper-lined baking sheets. Form 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.

Yield: 4 1/2 dozen.

*Reduced-fat or generic brands of peanut butter are not recommended for this recipe.