Beat the softened unsalted butter in a large mixing bowl until creamy and smooth, about 2-3 minutes. Gradually fold in the creamy peanut butter until velvety.

Sift in the confectioners' sugar, pure vanilla extract, and a pinch of salt. Mix on low speed until fully blended and resembling a soft, crumbly dough.

Roll about 1.5 tablespoons of the mixture into an egg shape, approximately ¾-inch thick, and place on a parchment-lined baking sheet.

Chill the baking sheet in the refrigerator for at least 1 hour to firm up the peanut butter filling.

Chop the semi-sweet chocolate bars, add vegetable oil, and melt gently over a double boiler or in the microwave, stirring every 30 seconds until smooth.

Dip each chilled egg into the melted chocolate using a fork, allowing excess chocolate to drip off before returning to the sheet.

Drizzle leftover chocolate over the top and sprinkle with sea salt or colorful sprinkles. Return to the refrigerator for 30 minutes or until hardened.