Line a 9x13 baking sheet with parchment paper. Set aside.

In a medium mixing bowl, combine peanut butter, melted butter, brown sugar, vanilla and a dash of salt.

Gradually fold in powdered sugar (I used my hands when it started getting thick).

Transfer the mixture to the prepared baking sheet. Press the "dough" down with your hands or use a rolling pin to flatten to about ½-inch thick.

Place baking sheet in freezer for about 15 minutes or until the dough is firm enough for cutting.

Lift the parchment paper and dough off of the baking sheet.

Line the baking sheet again with parchment paper.  Set aside.

Using an egg-shaped cookie cutter, cut out the eggs and place them on the prepared baking sheet.

Chill in the freezer for an hour.

Place 2 ounces of vanilla bark in three separate small microwave-safe bowls.

Microwave them in 30-second intervals until the bark is melted. 

Add a different color of food coloring to each bowl and stir well. 

Transfer colored bark to three different ziplock bags and cut a small corner off. 

In a larger bowl, melt the remaining vanilla bark in the microwave at 30-second intervals.

Using the three different colors in the ziplock bags, randomly drizzle them over top of the bowl of white melted bark. The color will blend together as you dip the eggs.

Using 2 forks, dip each egg into the melted bark until they are completely covered. Allow the excess to drip off. 

Place each egg on the prepared baking sheet and allow them to harden.  

When colors in the larger bowl appear faded, squeeze more onto the vanilla bark and continue dipping.  

Chill eggs for 15 minutes or until bark is hardened.