1. Prepare Baking Sheets:

Line 2 baking sheets with parchment paper. This will prevent the peanut butter eggs from sticking and make cleanup easier.

2. Make the Peanut Butter Filling:

To the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), add the creamy peanut butter and softened butter.

Beat on medium speed until smooth and creamy, about 2 minutes.

With the mixer on low speed, gradually stir in the powdered sugar, graham cracker crumbs, vanilla extract, and kosher salt.

Beat until well combined, about 1 minute. The mixture should be thick and smooth.

3. Shape the Peanut Butter Eggs:

Divide the peanut butter mixture into 1 ½ tablespoon balls.

Flatten each ball into an egg shape, measuring about 2 inches long, 1 inch wide, and about ¾ inch thick.

Place the shaped peanut butter eggs on the prepared baking sheets.

4. Chill the Peanut Butter Eggs:

Chill the peanut butter eggs in the refrigerator or freezer while you melt the chocolate. This will help them to firm up and make them easier to dip.

5. Melt the Chocolate:

Fill the bottom of a medium saucepan with about 1 inch of water. Bring to a simmer over medium-high heat.

Place the chopped semisweet chocolate in a dry, heatproof bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water. This creates a double boiler.  

Reduce the heat to medium-low. Place the bowl of chocolate over the simmering water.

Heat the chocolate, stirring occasionally with a dry rubber spatula, until the chocolate is mostly smooth and melted, 2 to 3 minutes.  

Remove the bowl from the saucepan. Continue stirring the chocolate until the residual heat melts the remaining chocolate and the mixture is completely smooth. Return the bowl to the saucepan, if needed, to melt any remaining chunks.

6. Dip the Peanut Butter Eggs:

Using 2 forks, carefully dip the chilled peanut butter eggs into the melted chocolate, one at a time.

Allow any excess chocolate to drip off.

Carefully place the dipped egg back onto the parchment-lined baking sheet.

7. Decorate (Optional):

If desired, spoon any remaining melted chocolate into a small zip-top bag. Cut off a very small corner of the bag and drizzle the chocolate over the dipped eggs.

Or, sprinkle the eggs with colorful pastel-colored sprinkles while the chocolate is still wet.

8. Set and Enjoy:

Allow the chocolate to set completely before enjoying the Homemade Peanut Butter Eggs. This can take 30-60 minutes at room temperature, or you can speed up the process by placing the baking sheets in the refrigerator.

Enjoy!