Line a rimmed baking sheet with parchment paper and set aside. Make sure you have space for this baking sheet in your freezer.

Place peanut butter and butter in a large microwave safe bowl. Melt for 30 seconds to 1 minute, or until the butter is melted and the peanut butter is runny. Add vanilla and whisk to combine.

Add puffed rice, powdered sugar and salt to the peanut butter mixture and stir to combine with a wooden spoon or spatula.

Using a 1.5 tablespoon-size spring loaded cookie scoop, portion the peanut butter mixture into 24 equal sized balls and place on the prepared baking sheet. Shape into egg shapes and set in the freezer for about 20 minutes, or until firm.

When the chill time is almost up, place the chocolate chips and oil in a microwave safe bowl and melt in the microwave using 30 second intervals until the chocolate is totally melted. Whisk to thoroughly combine the chocolate and oil.

Working with one at a time, dip the chilled egg in the chocolate mixture, then remove with a fork, letting the excess chocolate drip off into the bowl. Set on the baking sheet and repeat until all eggs have been coated in chocolate.

Place the baking sheet back in the freezer for 5 to 10 minutes, or until the chocolate is set. At this point, if you have any leftover chocolate you can use it to make designs on the eggs, by running a fork dipped in chocolate over the eggs creating stripes. If using this method, let set again in the freezer until chocolate is firm before enjoying.

Store peanut butter eggs in an airtight container in the fridge for up to 2 weeks.