Place the cookies into a food processor and blitz until the mixture resembles wet sand. You can alternatively place them into a Ziplock bag and pound with a rolling pin. Set the mixture aside.

In a medium sized bowl, blend together the butter and peanut butter. A

dd the sugar, and continue to mix.

Finally, stir in the cookie crumbs: The mixture should form a soft dough, I suggest working it with your hands.

Roll 2 Tbsp of the mixture into an oval/egg shape and place on a parchment lined baking tray, around 1-2 cm apart. You can continue to shape the eggs while they are on the sheet by pressing the sides in gently.

Place the tray into the freezer for at least 30 minutes or until solidified

In the meantime, melt the chocolate over 30 second increments in the microwave, stirring in between until smooth.

Add the oil to the chocolate and stir vigorously to combine. Make sure the chocolate is at room temperature- or just slightly warm before dipping the eggs in.

Using two forks, dip the peanut butter mounds into the chocolate, tapping the fork on the side of the bowl to get rid of any excess. Make sure the egg is coated completely.

To make marbled eggs, add some white chocolate to the melted semi-sweet chocolate (don’t stir the chocolates!), then dip the egg and the result will be a black-and-white swirl.

Place the chocolate covered egg back onto the parchment lined sheet and top with sprinkles.

Let the chocolate solidify completely on the eggs before serving.

These keep well in the refrigerator or at room temperature, and would last up to two weeks chilled.