Description
These homemade marshmallow cream chocolate eggs are a fun and delicious way to celebrate Easter! A fluffy, sweet marshmallow filling is coated in rich chocolate, creating a treat that’s even better than store-bought versions. Decorate with colored candy melts for a festive touch, and enjoy a creamy, melt-in-your-mouth delight perfect for gifting or indulging.
Ingredients
For the Marshmallow Filling
- 1 (7-ounce) jar marshmallow fluff
- 6 tablespoons salted butter, softened
- ¼ teaspoon vanilla extract
- 3 cups powdered sugar
For the Chocolate Shell
- 1 pound chocolate almond bark, divided
For Decoration
- 1 cup each colored candy melts (yellow, pink, blue)
Instructions
- In a bowl, beat together marshmallow fluff, butter, and vanilla until smooth.
- Gradually add powdered sugar, mixing until thick and creamy. Divide into three portions and mix each with yellow, pink, or blue candy melts.
- Melt half of the chocolate almond bark in 30-second intervals, stirring until smooth.
- Spoon melted chocolate into silicone egg molds, coating the sides. Refrigerate for 10 minutes until set.
- Fill each mold with marshmallow mixture, then cover with the remaining melted chocolate to seal.
- Chill for 30 minutes until firm. Carefully remove eggs from molds.
- Drizzle with extra melted colored candy for decoration. Serve and enjoy
Notes
- Work quickly with melted chocolate to avoid hardening before sealing the eggs.
- For a crunchier bite, mix in shredded coconut or crushed cookies into the filling.
- Store in an airtight container in the fridge for up to one week or freeze for up to two months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no baking required)
- Category: Dessert
- Method: No Bake
- Cuisine: Holiday Treat