Line a large baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, beat the butter on medium-high speed until creamy and smooth, about 2 minutes.

Add the peanut butter and beat until combined, about 1 minute.

Add the confectioners' sugar, vanilla extract, and salt; beat on low speed for 2 minutes until everything is combined. The mixture will be a little soft and crumbly.

Measure 1.5 tablespoons of peanut butter mixture, roll into a ball, and flatten to form an egg shape. Place on the prepared baking sheet. Repeat with the remaining mixture.

Chill shaped eggs in the refrigerator for at least 1 hour or up to 1 day.

Melt the chocolate and vegetable oil together either in a double boiler or in the microwave, stirring often.

Once melted and smooth, let the chocolate cool slightly.

Remove peanut butter eggs from the refrigerator. Dip each egg into the melted chocolate, tap to remove excess, and place back on the baking sheet.

If any eggs soften while dipping, chill the baking sheet for a few minutes before continuing.

Drizzle any leftover chocolate over the candies if desired, and sprinkle with sea salt or sprinkles while still wet.

Refrigerate the dipped candies for 30 minutes until the chocolate is set.

Layer the eggs between sheets of parchment and store in an airtight container in the refrigerator for up to 2 weeks.

For longer storage, freeze until solid and transfer to a sealed container for up to 3 months.