Description
Easter Marshmallow Eggs are a delightful, eye-catching treat perfect for celebrating spring and Easter festivities. This no-bake recipe features a fluffy marshmallow filling encased in a colorful shell of candy melts and chocolate almond bark. These adorable egg-shaped candies are easy to make, fun to assemble, and a hit for all ages.
Ingredients
Units
Scale
For the Marshmallow Filling
- 7 ounces marshmallow fluff
- 6 tablespoons salted butter, softened
- 1/4 teaspoon vanilla extract
- 3 cups powdered sugar
For the Candy Shell
- 1 cup yellow colored candy melts
- 1 cup pink colored candy melts
- 1 cup blue colored candy melts
- 1 pound chocolate almond bark, divided
Instructions
- Prepare the Marshmallow Filling
In a mixing bowl, use a stand or hand mixer to combine the marshmallow fluff, softened butter, powdered sugar, and vanilla extract until the mixture is smooth and well blended. - Melt the Candy Melts
In three separate microwave-safe bowls, melt the yellow, pink, and blue candy melts. Heat each color in 30-second intervals, stirring after each interval, until the candy melts are smooth and fully melted. - Drizzle Candy Melts into Molds
Drizzle the melted candy into the silicone egg molds to create colorful patterns. Rotate the mold gently to spread the colors around evenly. - Prepare the Chocolate Layer
In a microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals, stirring until smooth. Spoon the melted chocolate into the silicone molds and spread it around to coat the edges. Place each mold upside down on a cooling rack to allow excess chocolate to drip out. Let the chocolate set completely. - Fill with Marshmallow Mixture
Divide the marshmallow mixture evenly between the prepared egg molds, spreading it smoothly and ensuring there’s room for the final chocolate layer. - Seal with More Chocolate
Melt the remaining chocolate almond bark in the same manner as before. Pour the melted chocolate over the marshmallow-filled molds to seal the eggs completely. - Chill and Set the Eggs
Set the finished molds aside at room temperature or place them in the refrigerator for 10 minutes until the eggs are fully set. - Remove the Eggs from Molds
Carefully pop the Easter Marshmallow Eggs out of the molds and enjoy!
Notes
- For added flavor variety, consider using flavored extracts like almond extract or coconut extract instead of vanilla.
- Store Easter Marshmallow Eggs in an airtight container at room temperature for up to a week or in the refrigerator for longer shelf life.
- A silicone mold is essential in ensuring the eggs release easily without breaking.
- When melting candy melts or chocolate almond bark, take care not to overheat, as this can cause the mixture to seize.
Nutrition
- Serving Size: 1 egg
- Calories: 307
- Sugar: 44g
- Sodium: 39mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 11mg
