Marshmallow Eggs
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Marshmallow Eggs
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These Easter marshmallow eggs are made from a homemade gooey and sweet marshmallow mixture shaped like an egg and dipped in chocolate.
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Ingredients
- 7 ounces marshmallow fluff 1 jar
- 6 tablespoons salted butter room temperature
- 1/4 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 cup yellow candy melts
- 1 cup pink candy melts
- 1 cup blue candy melts
- 1 pound Chocolate Almond Bark divided
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Instructions
- In a mixing bowl, add the marshmallow fluff, butter, powdered sugar, and vanilla extract. Beat on medium speed using a hand mixer until combined and creamy.
- In 3 separate microwave-safe bowls, melt the colored candy melts in 30 second intervals and stirring after each interval until melted and smooth.
- Drizzle each color into the molds.
- In a large microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals and stir after each interval until completely 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 chocolate and set. Make sure the chocolate isn’t too thin as it will create weak spots. If you find some thin spots, add additional chocolate and repeat turning it upside down and letting it set up.
- Divide the marshmallow mixture between the egg molds. Don’t overfill the eggs with the filling because chocolate needs to be poured on top of the filling to be able to seal the filling in.
- Melt the remaining chocolate almond bark in the same microwave-safe bowl as you did the previous chocolate almond bark in 30 second intervals and stirring after each interval.
- Cover the marshmallow filling and fill the mold up with the remaining melted chocolate. Scrape off any excess chocolate so the eggs have nice clean edges.
- Set aside to let the chocolate set up or place in the refrigerator for 10 minutes or longer until set.
- Carefully remove from the mold.
Notes
- Storage: These eggs can be stored in an airtight container or storage bagfor up to 1 week at room temperature for up to 2 to 3 weeks in the refrigerator .
- Freeze: To freeze these marshmallow eggs, pop them in a freezer bag or freezer-safe container. Store in the freezer up to 3 months. Thaw in the fridge overnight or out on the counter for an hour or so.
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