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 eggs 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 onto waxed paper-lined baking sheets. Decorate with sprinkles. Let stand until set.