Step 1: In a large mixing bowl, beat together the creamy peanut butter and softened butter until smooth and well combined.
Step 2: Stir in the vanilla extract and salt until incorporated.
Step 3: Gradually add the sifted powdered sugar, one cup at a time, mixing until a dough-like consistency forms. The dough should be moldable and not overly sticky.
Step 4: Line a baking sheet with parchment paper. Scoop about 1.5 to 2 tablespoons of the peanut butter mixture and shape it into an oval/egg shape using your hands.
Step 5: Place the shaped eggs onto the prepared baking sheet and freeze for at least 30 to 60 minutes until very firm.
Step 6: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
Step 7: Remove the peanut butter eggs from the freezer. Using a fork, dip each egg into the melted chocolate, coating it completely. Tap the fork against the edge of the bowl to remove excess chocolate.
Step 8: Return the chocolate-coated eggs to the parchment paper. If desired, use a toothpick or fork to create decorative lines on top before the chocolate sets.
Step 9: Refrigerate the eggs for 15-20 minutes until the chocolate is fully set. Store in an airtight container in the fridge.