Place the graham crackers in a large plastic bag and smash them using a mallet or a rolling pin. Very finely crushed crumbs will yield a better texture in the filling.

Place the butter into a bowl and beat with a hand mixer at medium speed until creamy.

Scrape the bowl, add the peanut butter, and beat again with the hand mixer until the mixture is smooth and a little bit lighter.

Add the powdered sugar and mix it in at low speed. Add the vanilla, kosher salt, and graham cracker crumbs, and mix again at low speed until everything is well blended.

If desired, decorate using sprinkles.
Store the eggs in the refrigerator in a covered container for up to one week. Or, you can freeze them for up to a month.

Check out those snazzy eggs my daughter did in the second pic! 😆

Please note that the sprinkles may melt a little or spread, so be sure to enjoy the decorated ones first.

Notes:
Use a chocolate that is suitable for melting. Ghirardelli‘s baking chocolate works well in this case, and I chose 60% cacao for these peanut butter cups.
In a pinch, chocolate chips will work, but the chocolate tends to be thicker and clumps a little more.