These homemade Easter Marshmallow Eggs are both tasty and festive! The rich chocolate shell compliments the fluffy and gooey marshmallow so well. Adding the adorable decorations takes this recipe over the top and makes these eggs the perfect Easter treat.
Chocolate-Covered Marshmallow Eggs
When I think of Easter, I think of eggs. From egg hunts to dyeing eggs, there are so many fun activities. These marshmallow Easter eggs are a fun and chocolatey treat that is perfect for sharing. The marshmallow fluff is a great shortcut to making the marshmallow creme egg-shaped marshmallows without using a from-scratch recipe. It’s super easy for beginners and for your kiddos to help with, too. Plus, they’re no-bake!
You can serve these marshmallow eggs as a quick Easter dessert or as a favor in your little one’s Easter baskets.
If you want some more easy chocolate-covered recipes, try Chocolate Covered Strawberry Penguins and Chocolate Covered Graham Crackers.
Why You’ll Love These Easter Marshmallow Eggs
- Easy to Make: It takes less than 30 minutes of prep to make these marshmallow eggs.
- Cute and Festive: The decorations are so adorable! The pastel colors are perfect for Easter.
- Customizable: You can make these delicious chocolate-covered marshmallows for any occasion! Decorate them like footballs for the Super Bowl as one idea.
Recipe Ingredients
With just 6 ingredients, you will have rich and fluffy marshmallows surrounded by tasty chocolate! The exact measurements can be found below.
- Marshmallow fluff: Use your favorite brand of fluff as the base for these marshmallow Easter Eggs.
- Butter: Be sure to leave the butter out at room temperature for at least 30 minutes to soften. I use salted butter because it balances the sweetness of the eggs but unsalted butter can be used instead.
- Vanilla: I use pure vanilla for authentic flavor.
- Powdered sugar: The powdered sugar acts as a binder for the marshmallow fluff to keep it from being too loose when combined with the butter.
- Candy melts: These are for decorating. I use yellow, pink, and blue.
- Chocolate almond bark: Do not use chocolate chips because they will not work in the silicone mold.
- Silicone Egg Mold Tray
How to Make Homemade Marshmallow Eggs
These are the super easy instructions to make your own tasty Easter marshmallow egg treats. For more details, see the recipe card below.
- Make marshmallow filling. Combine fluff, butter, powdered sugar, and vanilla into the bowl of a stand mixer. Mix thoroughly.
- Melt the colored candy melts. Add the candy melts to 3 separate microwave-safe bowls and heat in 30-second intervals until smooth.
- Drizzle into molds. Use a spoon to carefully drizzle a little bit of each color into the molds
- Melt half the bark. Add half of the almond bark into a larger microwave-safe bowl and heat in 30-second intervals until smooth.
- Spoon into molds. Divide into the individual egg-shaped molds.
- Let it set. Place the silicone mold upside down on a rack to let excess chocolate drip out. It should set in about 10 minutes.
- Add marshmallow mixture. Scoop the marshmallow mixture into each of the egg molds evenly.
- Melt remaining bark. Add the remaining bark to the bowl and melt in the microwave.
- Add to molds. Top the marshmallows with the melted chocolate.
- Place in the refrigerator. Put the silicone mold in the refrigerator to set for about 2 hours.
- Serve. Remove the chocolate-covered marshmallow eggs from the silicone molds and enjoy.
Storage Directions
Place any leftover marshmallow eggs into an airtight container layered with parchment paper. They will stay fresh in the refrigerator for up to 3 days. Do not freeze!
Tips and Variations
- Swap for candy melts: Instead of almond bark, you may use candy melts if you prefer. I suggest using white so you can see the pastel colors best.
- Add Sprinkles: Place pastel sprinkles into the bottom of the silicone egg molds for even more festive flair.
- Colored marshmallow: Add a little bit of food coloring to color the marshmallows if you wish.
- Let them set. Waiting is hard but make sure you leave the marshmallow Easter eggs for about 2 hours so they fully set before you eat them.
More Easter Recipes to Try
- Easter Crockpot Candy
- Frosted Easter Blondies
- Easter Bunny Cupcakes
- Easter Cadbury Cookies
- Easter Deviled Eggs
Easter Marshmallow Eggs
Ingredients
- 7 ounce marshmallow fluff
- 6 tablespoons salted butter softened
- 1/4 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 cup colored candy melts each of yellow, pink, blue
- 1 pound chocolate almond bark divided
Instructions
- In a mixing bowl using a stand or hand mixer combine the marshmallow fluff, butter, powdered sugar and vanilla extract until well mixed.
- In 3 separate microwave safe bowls, the colored candy melts in 30 second intervals until melted and smooth.
- Drizzle each color into the molds.
- In a microwave safe bowl melt the chocolate bark until smooth
- 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 and set.
- Divide the marshmallow mixture 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 mold.
Last Step:
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- 1 silicone egg mold 16 count
Nutrition
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4 comments on “Easter Marshmallow Eggs”
My essay is that this is the best thing I’ve tried since I was twenty now I am 36 and it filled my mouth with joy I loved it so much!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks River!
I don’t understand about the cupcake liners when you are using the egg molds
Hi Marie. That was a mistake in the directions. There are no cupcake liners. Thanks!