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Merry

Fluffy & Sweet Marshmallow Easter Eggs

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.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 16 chocolate eggs
Course: Dessert
Cuisine: Holiday Treat
Ingredients Method Notes

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
  •  

Method
 

  1. In a bowl, beat together marshmallow fluff, butter, and vanilla until smooth.
  2. Gradually add powdered sugar, mixing until thick and creamy. Divide into three portions and mix each with yellow, pink, or blue candy melts.
  3. Melt half of the chocolate almond bark in 30-second intervals, stirring until smooth.
  4. Spoon melted chocolate into silicone egg molds, coating the sides. Refrigerate for 10 minutes until set.
  5. Fill each mold with marshmallow mixture, then cover with the remaining melted chocolate to seal.
  6. Chill for 30 minutes until firm. Carefully remove eggs from molds.
  7. 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.

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