Line rimmed baking pan with parchment paper. In food processor, pulse graham crackers, sugar, peanut butter and butter until combined. Makes about 1 ½ cups.
Using 2 small spoons, drop 1 ½ Tbsp graham cracker mixture into mounds, 2 inches apart, onto prepared pan; refrigerate 30 minutes.
With hands, form graham cracker mixture into egg shapes and place on same pan; freeze 30 minutes.
In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove saucepot from heat and stir until all chips are melted. Stir in oil.
With fork, dip eggs into chocolate to completely cover, allowing excess chocolate to drip off; place on same pan. Reheat melted chocolate as necessary if it begins to harden. Refrigerate eggs 10 minutes or until chocolate hardens. Makes 16 eggs.
