Crush the crisp rice cereal in a ziplock sandwich bag.

In a medium sized bowl mix together the peanut butter, powdered sugar, crushed crisp rice cereal and melted butter. Mix until combined well.

Move mixture onto a piece of parchment paper. Place another piece of parchment paper on top of the mixture and with a rolling pin roll and flatten the mixture. Peel the top piece of parchment paper off of the mixture.

With a small egg shaped cookie cutter, press down onto the pb mixture and repeat cutting the mixture. Move the parchment lined cookie sheet with the PB eggs to the freezer. Keep in the freezer for 15-30 minutes before dipping into the melted chocolate.

In a glass microwave safe bowl melt the chocolate chips in the microwave by heating for 30 seconds then stirring and repeating process until the chocolate is melted and smooth.

Using forks add melted chocolate onto each peanut butter shaped egg until covered with chocolate. We did not worry about adding chocolate to the bottom side of the egg...we prefer less chocolate.

Place the chocolate covered pb eggs on another cookie sheet lined with parchment paper.

Place the eggs back into the freezer to let the chocolate set. It should only take a few minutes.