Place butter, sugar, golden syrup, and sweetened condensed milk into a medium pot. Heat on medium to low heat until melted, stirring constantly.

Bring to a boil and let bubble for 10-15 minutes until caramel in color, again stirring constantly.

Remove from heat and let cool.

In a small microwave safe bowl, melt a small amount of white candy melts (about 10 pieces). Place into a small ziploc or piping bag. Cut the tip off and pipe into the molds, following the desired pattern. Let set.

In a small microwave safe bowl, melt a small amount of white candy melts (about 10 pieces). Mix in desired amount of red oil based candy color. Place into a small ziploc or piping bag. Cut the tip off and pipe into the molds, following the desired pattern. Let set. Repeat for the yellow candy melts.

Melt about half the bag of light cocoa candy melts and place into a piping bag. Cut the tip off and pipe into the egg molds, using a small spatula to spread the chocolate out if needed. Aim to make a somewhat thick layer of chocolate so that the caramel filling will be supported.

Let set in the refrigerator for 5-10 minutes or until completely hardened.

Spoon the cooled caramel filling into the egg molds, filling it about ½ to ⅔ full. Make sure to save some room for a thick chocolate base. Let set in the refrigerator for about 5 minutes.

Melt the remaining light cocoa candy melts and place into a piping bag. Let cool briefly, and then pipe on top of the caramel, making sure it is covered completely and meets up with the chocolate on the sides of the eggs. Place in the refrigerator to set completely, about 20-30 minutes.

Once set completely, carefully remove the eggs from the molds and store in an airtight container.