Marshmallow Eggs
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These marshmallow eggs are a fantastic Easter treat to whip up. They are made from a homemade gooey and sweet marshmallow mixture shaped like an egg and dipped in chocolate. These chocolate-covered marshmallow eggs are festive, colorful, and delicious to the last bite.
Making these homemade chocolate eggs is much better than buying them at the store. The chocolate shell is such a treat to bite into, and it feels like a crack with a sweet marshmallow filling inside.
Craving more Easter treats: Easter cake mix bars, carrot patch cupcakes, hot cross buns, or even my malted French macarons.
Why You'll Love This Recipe
Easy to Make - These desserts are easy to make, with simple directions and everyday ingredients, making them perfect treats.
Customize - From colors to mix-in ingredients; you can customize these chocolate marshmallow eggs in tons of ways.
Fluffy and Creamy - The marshmallow filling is so fluffy and creamy that it will melt in your mouth.
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Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Marshmallow Fluff: This is the base of the marshmallow filling. It is sweet, fluffy, and the perfect ingredient.
- Butter: I recommend opting for salted butter at room temperature.
- Vanilla: A splash of vanilla will add a bit of sweetness and aromatic flavor to the filling.
- Powdered Sugar: Make sure there are no clumps in the powdered sugar. If needed, sift before adding in.
- Candy Melts: I mixed colors, including yellow, pink, and blue. These worked great for Easter colors.
- Chocolate Almond Bark: The almond bark sets up nicely and firmly and creates the perfect shell for these eggs.
Substitutions and Variations
- You can use a bag of mini marshmallows, melt them down, and add a tablespoon of corn syrup to replace the marshmallow fluff.
- You can use any quality chocolate that is chopped to melt instead of almond bark. I recommend adding a tablespoon of coconut oil to help the chocolate set up nice and hard.
- Add a flavor extract to the marshmallow mixture to create a different flavor. Raspberry, orange, or other flavors taste great paired with chocolate.
- You can use unsalted butter. Just add a pinch of salt to the mixture.
- Add some chopped nuts, coconut flakes, toffee bits, or even graham cracker crumbs for a tasty flavor and texture.
- Mix in some freeze-dried fruit that is finely chopped to flavor the marshmallow mixture.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Marshmallow Eggs
Step 1: In a bowl, mix the marshmallow fluff, butter, powdered sugar, and vanilla. Use your stand mixer or hand mixer to mix on medium speed.
Step 2: Grab different bowls and melt each color of the candy melts. Stir between each heat cycle in the microwave. Drizzle the colors in the egg molds to create a fun mix of colors.
Step 3: Melt your almond bark in a larger bowl the same way. Then, spoon the chocolate into the silicone molds, making sure to get all of the edges. Turn the mold upside down on a cooling rack, letting the excess chocolate drip out. Then, allow the chocolate to harden.
Step 4: Once the chocolate is set, you will add your marshmallow mixture to the chocolate molds.
Step 5: Melt the remaining almond bark and top each egg to cover the marshmallow mixture. Allow it to set up.
Step 6: Carefully move the chocolate eggs from the silicone mold.
Tips and Tricks
How to Store and Freeze
Room temperature: These eggs can be stored for up to 1 week. Once set up, you can store them in a sealed container or Ziploc bag.
Refrigerate: To extend the longer life, refrigerate in a sealed container for up to 2 weeks.
Freeze: You can freeze them for up to 3 months. Just place them in a freezer-friendly container or freezer bag. You can thaw them slowly in the fridge overnight or on the counter for an hour for a quick defrost.
Recipe FAQs
You are welcome to shape the eggs by hand. Once shaped, freeze on a parchment-lined tray for 20 minutes. Then melt and dip in the chocolate.
If your chocolate cracks, that could mean your layer of chocolate is too thin. Make sure to coat it well so it has a bit of thickness and doesn't break.
You can make them a few days in advance or even longer if you freeze them. Just whip them up and keep them in a sealed container until ready to serve.
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Marshmallow Eggs
Ingredients
- 7 ounces marshmallow fluff 1 jar
- 6 tablespoons salted butter room temperature
- ¼ 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
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
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
