Description

Easter Marshmallow Eggs are a fun and delicious treat, perfect for sharing during the holiday season. With irresistible flavors from marshmallow fluff and colorful candy melts, this simple recipe is sure to impress. Loaded with chocolate and creativity, it’s an easy homemade dessert that will make your celebrations sweeter!

Ingredients

Scale

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

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Instructions

In a mixing bowl, combine the marshmallow fluff, softened butter, powdered sugar, and vanilla extract using a mixer until well mixed.
In three separate microwave-safe bowls, melt the colored candy melts in 30-second intervals until smooth.
Drizzle each color into the silicone molds.
In another microwave-safe bowl, melt the chocolate almond bark until smooth.
Line cupcake tins with paper or foil liners.
Melt half of the chocolate almond bark in 30-second intervals until smooth.
Spoon the melted chocolate into the silicone mold and spread it around the edges.
Set the molds upside down on a cooling rack to allow excess chocolate to drip out and set.
Divide the marshmallow mixture evenly between the egg molds.
Melt the remaining chocolate almond bark and fill up the rest of the molds.
Set aside to cool or place in the refrigerator for 10 minutes until set.
Carefully remove the eggs from the mold.
Serve and enjoy!

Notes

Feel free to use different colors of candy melts to personalize your eggs.
Make sure the chocolate is cooled before adding the marshmallow mixture to prevent melting.
Store any leftovers in an airtight container at room temperature.

Nutrition

Serving Size: 1 egg
Calories: 210
Sugar: 25g
Sodium: 50mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg