Step 1: Prepare the Pickle-Brined Peanuts (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Add the finely chopped roasted, unsalted peanuts. Let them sit at room temperature while you prepare the other components.

Step 2: Line Baking Sheets. Line two baking sheets with parchment paper.

Step 3: Make the Peanut Butter Filling. To the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter and softened butter. Beat on medium speed until smooth and creamy, about 2 minutes.

Step 4: Add Dry Ingredients. With the mixer on low speed, gradually stir in the powdered sugar, graham cracker crumbs, vanilla extract, salt, and dill pickle powder. Beat until well combined, about 1 minute.

Step 5: Drain and add peanuts. Drain the chopped peanuts, and add them to the peanut butter mixture.

Step 6: Shape the Eggs. Divide the peanut butter mixture into 1 ½ tablespoon balls. Flatten them into an egg shape, measuring about 2 inches long, 1 inch wide, and about ¾ inch thick.

Step 7: Chill the Eggs. Place the shaped peanut butter eggs on the prepared baking sheets and chill in the refrigerator or freezer while melting the chocolate. This will help them hold their shape during dipping.

Step 8: Melt the Chocolate. Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place the chopped chocolate in a dry, heatproof bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water.  

Step 9: Reduce Heat and Melt. Reduce the heat to medium-low. Place the bowl of chocolate over the saucepan of simmering water. Heat the chocolate, stirring occasionally with a dry rubber spatula, until the chocolate is mostly smooth and melted, 2 to 3 minutes.  

Step 10: Finish Melting. Remove the bowl from the saucepan and continue stirring until the residual heat melts the remaining chocolate and the mixture is smooth (return the bowl to the saucepan, if needed).  

Step 11: Dip the Eggs. Using two forks, carefully dip the chilled peanut butter eggs into the melted chocolate, allowing any excess to drip off.

Step 12: Place on Baking Sheet. Carefully place the dipped eggs back onto the parchment-lined baking sheets.

Step 13: Decorate (Optional). If desired, spoon any remaining melted chocolate into a small zip-top bag. Cut off a very small corner of the bag and drizzle the eggs with chocolate. Or, sprinkle the eggs with colorful sprinkles.

Step 14: Set the Chocolate. Allow the chocolate to set completely before enjoying the peanut butter eggs. This can take 30 minutes to an hour at room temperature, or you can speed up the process by placing the baking sheets in the refrigerator for 10-15 minutes.

Step 15: Serve. Serve the finished Peanut Butter Eggs. If using, have the dill pickle relish available.