Place peanut butter and butter in the large bowl of a mixer, and beat together very well for about minute.
Add the icing sugar, beat on low until incorporated, add the vanilla, increase the speed and beat for two minutes.
Add the rice krispies. Beat well
The peanut butter filling should be the consistency of thick cookie dough. If yours isn’t just add more icing sugar and rice krispies 1/2 cup at a time.
Place the different chocolates into different containers. Melt each colour just before using it. I like to use the microwave on defrost temperature in 30 second intervals. The different colours of chocolate may take different amounts of time.
Colour in the different sections of your egg by piping the chocolate. You can use a fondant tool, or toothpick to remove chocolate the may have overflowed in the form. Let the chocolate harden before starting the next colour.
Once you have all the coloured chocolate finished. Paint in the outside of the egg with the dark chocolate. You can use a spoon or a new small paintbrush for this. Place in the fridge and chill until the chocolate is hard.
Filling the Easter Egg
Remove the chilled chocolate eggs, and fill with the peanut butter filling. Using a spoon smooth out the top of the peanut filling. Make sure the filling is below the top of the silicon egg mold. This will keep the bottom of your eggs flat.
Fill each egg with chocolate. Lift up your silicon egg mold about an inch and drop it. Do this repeatedly until the air bubbles come out of your chocolate and the top of each egg is smooth.
Place your eggs in the fridge to harden, it will take under an hour.
If you find the chocolate isn’t smooth on the edges. Hold the egg in one hand with parchment paper, and cut off the edge. The parchment paper prevents the egg from melting from the warmth of your hand.
This recipe made a dozen large chocolate Easter eggs, about 2 inches long. Depending on the size of your silicon Easter egg molds, you may use more of less chocolate.