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Sort through the bag of M and M's or Reese's Pieces and put all the yellow ones into a bowl to use in this recipe (these are the yolks of the "eggs"). Lay out a long sheet or two of wax paper on your counter. Place groups of 3 pretzel sticks about 2 inches apart on the wax paper. Pretzel sticks should be parallel to each other and touching each other (these are your strips of "bacon"). Melt the almond bark according to instructions on the package. With a spoon, dribble some melted almond bark across the center of a group of pretzel sticks so that they will be joined together, and so that it looks like an egg white has been placed across the "bacon strips". After doing 20 or so of these (before the almond bark starts to harden), place a yellow candy in the center of each "egg white". Continue until you run out of one of the ingredients. Use a paper towel for wiping almond bark from your hands or the spoon, as rinsing with water does NOT work well. Allow almond bark to harden for an hour, then remove "bacon and eggs" from the wax paper and place on a large decorative plate.
Wash celery and cut stalks into 3-4 inch sections. The large outer stalks work best. Spread peanut butter down the length of the stalk's groove, to the height of the groove. Press as many raisins as desired into the top surface of the peanut butter.
Dry pickle and spread a layer of cream cheese over the entire surface of the pickle. Wrap the beef around the cream-cheese-covered pickle, pressing the beef into the cream cheese so that it adheres as much as possible. Chill for 1 hour. Slice into 1/2 inch sections. Place slices on serving plate with toothpick inserted into each one.