Peanut Butter Rice Krispies Treat Eggs

Beat confectioners' sugar 2 tablespoons butter corn syrup vanilla extract pinch salt and yellow food coloring together in a bowl until smooth adding food coloring as necessary until your desired \yolk\ color is reached. Cover the bowl with plastic wrap and refrigerate until cold at least 30 minutes.

Melt 6 tablespoons butter in a pot over medium-high heat until butter turns golden and has a nutty fragrance about 5 minutes. Reduce heat to medium-low add marshmallows and peanut butter and cook and stir until marshmallows and peanut butter are melted and mixture is well-combined. Remove from heat.

Stir rice cereal and kosher salt into marshmallow mixture until cereal treat mixture is well-combined. Cool to room temperature.

Roll \yolk\ mixture into gumball-size balls about 1/2 teaspoon \yolk\ mixture per ball. Scoop about 1/3 cup cereal treat mixture into your hand and form it into a 2-inch round; press an indentation into the center with your finger and place 1 \yolk\ in the indentation. Wrap the cereal treat around the \yolk\ and squeeze firmly to form an egg shape. Repeat with remaining cereal treat mixture and \yolks.\ Set completed \eggs\ on a plate and refrigerate until firmed at least 15 minutes.

Melt chocolate in the top of a double boiler over simmering water stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Use 2 forks to dip each cereal \egg\ into chocolate to coat completely. Place finished eggs on a plate and refrigerate until chocolate sets at least 15 minutes.