Process the graham crackers in a food processor until they are a very fine crumb.
¼ cup graham cracker crumbs
Mix peanut butter, powdered sugar, graham crackers, vanilla, and salt in a large bowl until well combined. Refrigerate the dough for 30 minutes.
⅔ cup peanut butter, ½ cup powdered sugar, ¼ cup graham cracker crumbs, ⅛ tsp. vanilla, 1 pinch of salt
Lightly dust a cutting board with 1-2 tablespoons of powdered sugar. Roll the dough out until it is ½-inch thick. Use a 2-inch egg-shaped cookie cutter to cut the peanut butter “dough” into egg shapes. You can also use a knife to cut if you don’t have a cookie cutter. Place the cut egg shapes on a wax paper-lined plate or tray and freeze for 1-2 hours.
½ cup powdered sugar
Add chocolate chips to a medium-sized bowl and melt in the microwave for 2 minutes, stirring every 30 seconds. Using a fork, dip one frozen peanut butter egg into the melted chocolate, pushing it down slightly so the back is coated in chocolate. Spoon over more chocolate to cover the top. Spread it with the back of the fork until it is smooth and then gently lift the coated egg out of the chocolate. Scrape off any excess chocolate on the side of the bowl as it is being removed.
1 12-oz. bag chocolate chips
Place the chocolate covered eggs on a piece of wax paper to firm up. Repeat with the remaining frozen eggs. Reheat the chocolate halfway through to ensure a smooth finish. You will end up with roughly ⅓-½ of the chocolate left.
Wait a few hours, or until the chocolate covered eggs are completely hardened, to serve. You can also refrigerate them to speed this part of the process up. Enjoy!