chocolate peanut butter eggs w/ crunchy filling 

Cook notes: I used Whole Foods brand organic crunchy pb (it's taste is just perfect), make sure to use plain panko crumbs, use a good quality milk chocolate since you want a good taste and one that will be easy to temper. Always do a taste test and make sure you like the filling before shaping them. If they get to have large chocolate spillage bottoms, don't worry, let them harden up and you can trim them with a sharp knife.

12 oz high quality milk chocolate
1 ½ cups crunchy peanut butter (I used whole foods brand organic crunchy)
2 TB confectioners’ sugar (if you want it sweeter add more)
¼ to ½ cup plain panko crumbs (add as much or as little as you like depending on level of crunch you want)
Giant pinch of sea salt

In a bowl, mix together the peanut butter, confectioners’ sugar, salt, and panko crumbs. Do a taste test. See if it’s sweet enough for you or needs more salt. Cover bowl very well so no air gets in and place in fridge to harden up (at least a few hours or overnight).
Form dough into oval shapes (or whatever shape you want), place on parchment lined tray and chill again.
While the eggs are chilling get the chocolate melted and ready for dipping.

In a double boiler, carefully melt the chocolate (set a metal bowl on top of a saucepan with boiling water).
When you are ready to dip the eggs in the chocolate use a fork to place them in the melted chocolate, turn them over, coating all sides of the egg and then place back onto the parchment paper to set. It’s ok if you get chocolate drips or lines on the sides of the eggs; once they are hard you can just trim the edges off with a sharp knife.
I let mine harden at room temp. If it’s warm out you might want to place them in the fridge to harden..

Once the chocolate is set and hard, take a sharp knife and trim off the chocolate drippings or lines on the bottoms of the eggs, if desired. This just give it a nice look.

Makes about 12 eggs, depending on how you shape them.