In a large bowl, melt peanut butter and butter together for 1 minute. Stir to incorporate together. Stir in vanilla and powdered sugar. Mixture will seem dry but should hold together when you form it into shapes. Using a 3-tablespoon cookie scoop, measure out 10 even mounds. Form each mound into an egg shape. Refrigerate 10 minutes.
While peanut butter eggs are chilling, melt chocolate in microwave on low heat, stirring every 30 seconds or so.
Dip each egg into chocolate to cover completely. Remove egg with fork, and tap along the edge of the bowl allowing excess chocolate to drip back into the bowl through the prongs. Place onto a silicone baking mat or parchment paper and sprinkle with any desired toppings. Repeat until all eggs are covered in chocolate. Refrigerate 5 minutes until chocolate has hardened. Wrap up to give away as gifts or serve.