Easter Marshmallow Eggs
Easy Easter Marshmallow Eggs are the perfect no bake treat for Easter! They are adorable, delicious and a cinch to make! Chocolate Easter Eggs are filled with a fluffy, rich marshmallow filling. Perfect for your Easter dessert table or to fill Easter baskets with.
Ingredients
- 1 7 ounce jar marshmallow fluff
- 6 tablespoons salted butter softened
- 1/4 teaspoon vanilla
- 3 cups powdered sugar
- 1 cup each colored candy melts yellow, pink, blue
- 1 pound chocolate almond bark divided
- 16 count silicone egg molds
Instructions
- In a mixing bowl using a stand mixer or hand mixer combine the marshmallow fluff, butter, powdered sugar and vanilla extract until well-combined.
- In 3 separate microwave-safe mixing bowls melt the candy melts in 30 second intervals until melted and smooth.
- Drizzle each color into the egg molds.
- In a microwave safe bowl melt the chocolate bark until smooth and creamy
- In a microwave safe bowl melt half the chocolate almond bark in 30 second intervals until melted and smooth.
- Spoon the chocolate into the silicone mold and spread around the edges.
- Set upside down on a cooling rack to drip out any excess chocolate and set.
- Divide the marshmallow mixture evenly between the egg molds.
- Melt the rest of the chocolate almond bark and fill up the rest of the molds.
- Set aside to set OR place in the refrigerator for 10 minutes until set.
- Carefully remove from the molds.
- Serve and enjoy!
Notes
Tips and Tricks
- Store the leftovers in the fridge for up to 3 days.
- You can use all white or all milk chocolate if you prefer.
- Do not use chocolate chips in place of the almond bark as it will not melt as well.
- You can use almond bark or candy melts for the coating.
- You can add food coloring to the marshmallow mix if you like.
Tried this recipe?Let us know how it was!