Description
Easter Marshmallow Eggs are a delightful homemade treat that combines fluffy marshmallow filling with a crisp chocolate shell. These colorful and festive eggs are perfect for Easter baskets or as a sweet surprise for friends and family.
Ingredients
Units
Scale
Equipment:
- 1 silicone egg mold (16 count)
Ingredients:
- 7 ounces marshmallow fluff
- 6 tablespoons salted butter, softened
- 1/4 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 cup colored candy melts (yellow, pink, blue)
- 1 pound chocolate almond bark, divided
Instructions
- Prepare Marshmallow Filling: In a mixing bowl using a stand or hand mixer, combine the marshmallow fluff, softened butter, powdered sugar, and vanilla extract until well mixed.
- Melt Candy Melts: In 3 separate microwave-safe bowls, melt the colored candy melts (yellow, pink, blue) in 30-second intervals until melted and smooth.
- Drizzle Candy Melts: Drizzle each color of melted candy melts into the silicone egg molds.
- Melt Chocolate Almond Bark (Shell): In a microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals until smooth.
- Coat Molds (Shell): Spoon the melted chocolate into the silicone molds and spread it around the edges.
- Drain Excess Chocolate: Set the molds upside down on a cooling rack to drip out any excess chocolate and set the shell.
- Fill with Marshmallow: Divide the marshmallow mixture evenly between the egg molds.
- Seal with Chocolate: Melt the remaining chocolate almond bark and fill up the rest of the molds, covering the marshmallow filling.
- Set: Set aside to set or place in the refrigerator for 10 minutes until set.
- Remove from Molds: Carefully remove the marshmallow eggs from the molds.
Notes
- Ensure the candy melts and chocolate almond bark are melted smoothly to create a good shell.
- Use a spoon or small spatula to spread the chocolate evenly around the mold edges.
- Let the chocolate shell set completely before adding the marshmallow filling.
- For a smoother filling, sift the powdered sugar before adding it to the marshmallow fluff and butter.
- Store the finished marshmallow eggs in an airtight container in a cool place.
Nutrition
- Calories: 200
- Sugar: 25g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
