In a large bowl, combine peanut butter, melted butter, salt, vanilla extract, and 2 cups powdered sugar.
Beat on low until combined. Beat in an additional 2 cups powdered sugar and mix until smooth.
The mixture shouldn't be sticky. If it's sticky, beat in an additional 1/2 cup powdered sugar but only add a little at a time. If it's incredibly crumbly, beat in 1 tablespoon milk.
Dust a flat surface or cutting board with powdered sugar. Take peanut butter mixture outside of bowl and start forming it into a smooth ball with hands.
Once smooth, place on prepared cutting board. Use a rolling pin or glass cup to roll dough to 1/2 inch thick. Use an Easter egg or football shaped cookie cutter to create egg shape dough. If you don't have this cookie cutter, start by forming a ball then pinch the ends to create an egg shape. Repeat with remaining dough. Repeat dusting sugar and rolling step if needed.
Place on baking sheet lined with parchment paper. Refrigerate at least 3 hours.
Melt chocolate according to package directions. I highly recommend Chocolate CandiQuik for this recipe.
Place egg on fork over bowl. Spoon chocolate over the top of the egg. Gently shake then place on clean parchment paper. I like to spoon just a dollop of chocolate onto the parchment paper before placing it down, this way it coats the bottom of the egg.
Allow chocolate to harden on eggs.