Make the Peanut Butter Filling:

1. In a large bowl, mix together the peanut butter, softened butter, powdered sugar, vanilla extract, and salt. Stir until smooth and thick.

Shape the Eggs:

1. Scoop about 1 tablespoon of the peanut butter mixture and shape it into an oval or egg-like form. Place the shaped eggs on a parchment-lined baking sheet. Repeat until all filling is used.

Freeze for Firmness:

1. Freeze the peanut butter eggs for 30 minutes to allow them to firm up.

Melt the Chocolate:

1. In a microwave-safe bowl, combine the chocolate and coconut oil (if using). Microwave in 30-second increments, stirring after each, until smooth and melted.

Dip the Eggs:

1. Using a fork, dip each peanut butter egg into the melted chocolate, making sure it’s fully coated. Allow excess chocolate to drip off before placing it back on the parchment paper.

Add Toppings (Optional):

1. If desired, sprinkle crushed pretzels, chopped peanuts, or sprinkles on top of each chocolate-coated egg while the chocolate is still soft.

Let the Chocolate Set:

1. Allow the chocolate to set at room temperature for 30 minutes or refrigerate for 10-15 minutes to speed up the process.

Enjoy:

1. Once the chocolate is fully set, your peanut butter eggs are ready to enjoy! Store leftovers in an airtight container at room temperature for up to a week.