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Easter Marshmallow Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 34 reviews
  • Author: Mariam
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 16 eggs
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These delightful Easter Marshmallow Eggs are a festive and fun treat perfect for spring celebrations. Made with a fluffy marshmallow center coated in vibrant candy melts and encased in a smooth chocolate almond bark shell, they are visually appealing and delicious. This no-bake recipe combines simple ingredients and easy steps, making it an ideal homemade confection for Easter gatherings or gifting.

Ingredients

Scale

Marshmallow Filling

  • 7 ounces marshmallow fluff
  • 6 tablespoons salted butter, softened
  • 1/4 teaspoon vanilla extract
  • 3 cups powdered sugar

Colored Candy Coating

  • 1 cup yellow colored candy melts
  • 1 cup pink colored candy melts
  • 1 cup blue colored candy melts

Chocolate Coating

  • 1 pound chocolate almond bark, divided

Instructions

  1. Prepare Marshmallow Mixture: In a mixing bowl, use a stand or hand mixer to combine the marshmallow fluff, softened salted butter, powdered sugar, and vanilla extract. Mix until the mixture is smooth and well combined.
  2. Melt Candy Melts: Place each color of the candy melts (yellow, pink, and blue) into three separate microwave-safe bowls. Heat each in 30-second intervals, stirring between sessions until melted and smooth.
  3. Color the Molds: Drizzle each melted candy color into the silicone egg molds, spreading as desired to create a colorful base layer.
  4. Melt Half of the Chocolate Bark: In a microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals, stirring until smooth.
  5. Coat Molds with Chocolate: Spoon the melted chocolate into the silicone molds and spread it around the edges to form a chocolate shell.
  6. Drain Excess Chocolate: Set the molds upside down on a cooling rack to allow any excess chocolate to drip out, helping to create a hollow shell. Allow to set.
  7. Fill with Marshmallow Mixture: Divide the prepared marshmallow mixture evenly among the egg molds, placing it inside the chocolate shells.
  8. Melt Remaining Chocolate: Melt the remaining chocolate almond bark in 30-second intervals until smooth.
  9. Seal the Eggs: Pour the melted chocolate over the marshmallow filling to fill the rest of the molds and seal the eggs.
  10. Set the Eggs: Allow the eggs to set at room temperature or place them in the refrigerator for about 10 minutes until the chocolate hardens.
  11. Remove from Molds: Carefully pop the marshmallow eggs out of the silicone molds and serve or store as desired.

Notes

  • Make sure to soften the butter to room temperature to ensure smooth mixing with the marshmallow fluff.
  • Allow each melted candy color to cool slightly before drizzling into molds to prevent melting the layers beneath.
  • Use silicone molds for easy removal of the eggs once they are set.
  • Store finished marshmallow eggs in an airtight container at room temperature or in the refrigerator.
  • These eggs are best enjoyed within one week for optimal freshness.

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Find it online: https://quickcookingmagic.com/easter-marshmallow-eggs-recipe/