Easter Marshmallow Eggs

5 from 1 vote

These Easter Marshmallow Eggs are both tasty and festive! The rich chocolate 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.

Prep Time25

Chill Time2

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: marshmallow eggs

Servings:

Calories: 307kcal

Author: Jill

Equipment

1 silicone egg mold 16 count

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.

Nutrition