In a large bowl combine Rice Krispies, Jelly Beans and Robin Eggs, In a nonstick pan over low heat melt butter and mini marshmallows until smooth. Make sure to use a rubber spatula and stir constantly.
Pour Marshmallow mixture over the Rice Krispies and use the rubbeer spatuala to fold the ingredients together. Spray the spatula with cooking spray to prevent sticking.
Place a sheet of parchment paper sprayed with cooking spray on a sheet pan then pour out your Rice Krispie mixtuure onto the parchment paper. Spray your hands with the cooking spray then press out the Rice Krispies out into a ½ inch thick sheet. It should be about 12x12 area when youre finished.
Place 4 rows with 6 peeps in each row in the center of the Rice Krispie Sheet. Using the parchment paper roll the Rice Krispies over the peeps and mold into a log shape and press in the sides. Once the Log is formed wrap in a layer of foil and place in the fridge for 20 minutes to set up. the parchment paper should still be wrapped arould the Rice Krispie log to prevent sticking.
Roll out 2 sheets of puff pastry to a thin even layer using a pinch of flour on the rolling pin to prevent sticking. unwrap the Rice Krispie Log and place in the center of the puff patry sheets and roll it up tucking the sides underneath. Brush the Entire puff pasty with an egg wash containing 2 beaten eggs and 2 tbsp milk.
Using a paring knife score the puff pastry in a criss cross pattern making sure to not cut all the way through the puff pastry. Sprinkle a light layer of sugar in the raw over the puff pastry and bake in a 400 degree oven for 12-15 minutes until the puff pastry is golden brown. Let the Peep Wellington Rest for about 10 minutes befor slicing into 1 inch slices