Process peanuts in a food processor (or coffee grinder in batches) until you reach a medium grind, like coarse sand.

Add ground peanuts, peanut butter, butter and confectioners sugar to a medium bowl. Stir together until completely mixed.

Place peanut butter mixture on a sheet of wax or parchment paper and place another sheet of paper on top. Roll with a rolling pin or press evenly with the palms of your hands to a thickness of about 1/2". Place mixture (still between the wax paper) onto a baking sheet and into the freezer to harden.

When peanut butter mixture is hardened, cut into egg shapes (or any shape desired) using a cookie cutter. Re-roll peanut butter scraps as needed, refreezing if the mixture becomes too soft to cut. Place cut shapes back in freezer.

While waiting for the peanut butter shapes to re-harden, begin melting the chocolate. Place chocolate and coconut oil (if using) in a double boiler or small glass bowl set over a pot of simmering water. Melt chocolate, stirring often. When chocolate is melted, remove from heat.

Dip peanut butter shapes in chocolate with a fork, letting excess drip off into bowl. Place back onto parchment paper. Once all eggs are coated, place back in freezer to set.

Once the chocolate is completely hardened, transfer to an airtight container or bag. Store in fridge or freezer as they will get quite soft at room temperature.