Easter Marshmallow Eggs

Name: Easter Marshmallow Eggs
Prep time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 1 7 ounce jar marshmallow fluff; 6 tbsp salted butter; 1/4 tsp vanilla; 3 cup powdered sugar; 1 cup each colored candy melts; 1 lb chocolate almond bark; 16 count silicone egg molds

Easter Marshmallow Eggs are a homemade chocolate candy that has a sweet and creamy marshmallow filling. An easy no bake treat that is colorful and festive for Easter celebrating.

Prep: 25 min
Resting: 2 hr
Total time: 2 hr 25 min
Servings: 16 servings

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Ingredients

1 7 ounce jar marshmallow fluff
6 tbsp salted butter softened
1/4 tsp vanilla
3 cup powdered sugar
1 cup each colored candy melts yellow, pink, blue
1 lb chocolate almond bark divided
16 count silicone egg molds

Method

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 bowl melt 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
Line cupcake tins with paper or foil cupcake liners.
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.
Serve!