Make the dough by combining the confectioners' sugar, peanut butter, melted butter, vanilla, and salt in a mixing bowl or bowl of an electric mixer fitted with the paddle attachment. Stir until it is fully combined into a soft dough.

Using a small cookie scoop or tablespoon, scoop the peanut butter dough into generously rounded scoops, or slightly larger if you'd like a bigger treat. It should be about 1 ½ tablespoons of dough per scoop. Place the peanut butter dough balls onto a baking sheet lined with parchment paper or wax paper.

Working one at a time, use your hands to shape each scoop of dough into a slightly-flattened oval or egg shape. Taper the shape a little narrow at the top for the most realistic egg shape. They should be just over ½" high, or thereabouts. Place each one back on the baking sheet as you go.

Cover and chill fully for at least 45 minutes in the refrigerator.

In a heat-proof bowl, melt the chocolate over a double boiler or in the microwave in 20-second increments, stirring frequently. Use a spatula to stir in the oil and mix until fully emulsified. Let the chocolate cool for a few minutes.

Working one at a time, place a chilled peanut butter egg on a fork and gently dip the peanut butter eggs into the chocolate, fully submerging to coat. Let the excess drip off for a couple of seconds, and transfer the chocolate egg back onto the sheet pan to harden.

If you are sprinkling the tops with sprinkles or flaky sea salt, do so now, before the chocolate sets up. Let dry, uncovered, at room temperature or in the fridge.