I begin by lining two baking sheets with parchment paper—my setup is ready in a flash. In a stand mixer with the paddle attachment, I combine 1 cup creamy peanut butter and 6 Tbsp. softened unsalted butter—beating on medium for 2 minutes until smooth, my creamy base takes shape. On low speed, I gradually add 2 cups powdered sugar, ¾ cup graham cracker crumbs, 2 tsp. vanilla extract, and ½ tsp. kosher salt—1 minute more, and my filling is perfectly blended.

I scoop out 1 ½ Tbsp. portions—flattening each into an egg shape, about 2 inches long, 1 inch wide, and ¾ inch thick, my hands get busy shaping. I place them on the sheets—pop them into the fridge or freezer to chill while I prep the chocolate, keeping them firm. It’s a quick step—I’m already eager for the next part.

In a medium saucepan, I simmer 1 inch of water over medium-high—setting a heatproof bowl with 16 oz. chopped semisweet chocolate on top, melting it for 2-3 minutes until smooth, my chocolate glows. Using two forks, I dip each chilled egg—letting excess drip off before placing them back on the sheets, my dipping rhythm flows. I spoon leftover chocolate into a ziptop bag—snip a corner to drizzle, or sprinkle with pastel-colored sprinkles, adding my festive flair.

I let the chocolate set fully—each egg is a peanut butter delight that makes me grin. This straightforward process fills me with pride every time. They’re ready to enjoy—simple steps, big reward!