1. Make the Peanut Butter Filling

• In a large bowl, mix together peanut butter, softened butter, and vanilla extract until smooth.
• Gradually add powdered sugar and salt (if using), stirring until a thick dough forms.
• Chill the mixture in the refrigerator for 10–15 minutes for easier shaping.

2. Shape the Easter Eggs

• Scoop out about 1 tablespoon of dough and shape into an egg form using your hands.
• Place each egg onto a parchment-lined baking tray.
• Once all eggs are shaped, refrigerate or freeze for 15–20 minutes until firm.

3. Melt the Chocolate

• In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between each until fully melted and smooth.
• Alternatively, melt the chocolate using a double boiler for better temperature control.

4. Dip the Peanut Butter Eggs

• Using a fork or dipping tool, lower each chilled egg into the melted chocolate, coating it fully.
• Gently tap off excess chocolate and place back on the lined tray.
• Repeat with all eggs, working quickly before the chocolate sets.

5. Decorate (Optional)

• If desired, drizzle with colored melted chocolate or candy melts using a spoon or piping bag.
• Add sprinkles, crushed nuts, or edible glitter while the chocolate is still wet.
• Chill in the refrigerator for 10–15 minutes or until the coating is fully set.