In a medium bowl combine the butter, graham cracker crumbs, powdered sugar, and peanut butter.
Refrigerate the mixture for 1 hour.
Once the mixture has hardened, scoop 2 tablespoons of the mixture and form it into an egg shape. Place on a parchment-lined baking sheet and repeat with the remaining mixture.
Place eggs in the freezer for 30 minutes.
After peanut butter eggs have hardened, melt almond bark and vegetable shortening in a medium bowl in the microwave.
Dip peanut butter eggs into the melted chocolate using a fork and coat completely. Let any excess chocolate drip off and then set the dipped eggs back onto the parchment paper.