Line an 8 X 8 inch dish with Parchment paper letting the paper hang over the sides of the dish so you can easily lift out later.
In a medium mixing bowl, stir together the peanut butter, melted butter, brown sugar and pinch of salt, until well combined.
Add the powdered sugar a little at a time, mixing well between additions.
Press the peanut butter mixture into the Parchment lined dish and smooth evenly with the back of a spoon.
Freeze until it's firm enough to to cut.
Using an egg shaped cookie cutter, cut out the peanut butter eggs and place them on the Parchment lined cookie sheet. Place the cookie sheet in the freezer for about an hour.
Melt the chocolate in the microwave.
When the chocolate is melted, dip the eggs into the chocolate on both sides using a large spoon to gently hold the egg.
Lay the eggs on a lined cookie sheet and drizzle a little more chocolate from the end of the spoon, making a pretty design on the top of the eggs.
Place the eggs in the refrigerator until the chocolate is set, about an hour to 2 hours.
Store the eggs in the refrigerator or freezer until time to serve. Enjoy!