(Last Updated On: January 20, 2023)
The kids love these marshmallow Easter eggs. They are filled with so much delicious sweetness, you will savor each creamy bite. The chocolate on the outside and the creamy homemade marshmallow mixture on the inside are just heavenly! Every kid would love to find these in their Easter basket!
Creating desserts during holidays are the best, especially for kids! During with winter season, the kids loved this dark chocolate fudge recipe as well as pumpkin snickerdoodle cookies and hot chocolate with cocoa powder.
🐰 What’s in these Homemade Marshmallows Covered in Chocolate?
Yummy stuff is in these cute little Easter eggs. On the inside is a creamy mixture of marshmallow creme, butter, vanilla extract, and powdered sugar. On the outside are melted green mint baking chips, melted semi-sweet baking bars, and lots of fun sprinkles.
The green mint Easter eggs taste just like York® peppermint patties, but I can’t decide which one I like the best, the green mint or the chocolate.
🥚 Key Ingredients for Marshmallow Easter Eggs
- 1 jar of marshmallow creme – 7 ounces
- 6 tablespoons of butter
- 1/4 teaspoon of vanilla extract
- 2 shakes of the salt shaker
- 3 cups of powdered sugar
- 4 ounces of Baker’s semi-sweet chocolate baking bar
- 4 ounces Guittard green mint baking chips
- Easter bunny blend sprinkle or any assorted sprinkles (your choice)
🍫 How to Make Marshmallow Easter Eggs (Step-by-Step Instructions with Detailed Photos)
Step 1. Soften the Butter
In a small bowl that is safe for the microwave, melt 6 tablespoons of butter for only about 15 seconds, just enough to soften the butter up a bit. Keep watching your microwave.
Step 2. Add the Butter, Marshmallow Creme, Vanilla, and Salt Together
In a large bowl, add the softened butter together with the seven-ounce jar of marshmallow creme, 1/4 teaspoon of vanilla extract, and a dash of salt, or a pinch of salt, which is about two shakes from the salt shaker.
Note: A pinch of salt is whatever you can pick up with your thumb and index finger. That comes out to about 1/16 of a teaspoon, however, no one owns a teaspoon that has 1/16 engraved on it, right? 🙂
Mix the butter, marshmallow creme, vanilla extract, and dash of salt until the mixture is creamy.
Step 3. Add the Powdered Sugar, mix, then Refrigerate
Gradually add the 3 cups of powdered sugar together with the marshmallow creme mixture using a handheld electric mixer or a stand mixer.
Note: Be careful of flying powdered sugar. That’s why adding powdered sugar slowly is important, because if you add it too fast, powdered sugar will go flying everywhere when you turn on the handheld mixer.
Mix until the marshmallow creme mixture is smooth and all of the sugar dissolves into the marshmallow cream mixture. After that, put the marshmallow creme sugar mixture into the refrigerator for 1 hour. This helps set the marshmallow creme sugar mixture, so it won’t be too soft or too sticky to handle when it’s time to form the egg shapes in step 5.
Step 4. Line a Cookie Sheet with Parchment Paper
Cut a piece of parchment paper and lay it on the cookie sheet. This helps the marshmallow cream mixture from sticking to the cookie sheet. It won’t stick to the parchment paper.
Step 5. Make Eggs Shapes, then One Hour in the Freezer
Scoop out some marshmallow creme from the bowl with a spoon or small scooper. Then form the scoop of marshmallow creme mixture into an egg shape. If you prefer, you could use an egg-shaped cookie cutter to help with this process.
Place each egg onto the parchment paper on top of the sheet pan. Repeat with the rest of the marshmallow creme mixture until it is gone. When the cookie sheet is filled, place it in the freezer for 1 hour.
Step 6. Melt the Chocolate
In the next steps, you will melt the type of chocolate that you want to cover your fluffy marshmallows with. We used green mint baking chips first and then used a semi-sweet chocolate baking bar second. You can use any of your favorite types of chocolate or chocolate chips to melt and dip the marshmallow creme mixture. Some other good suggestions are milk chocolate, dark chocolate, or white chocolate.
Melt the green mint baking chips according to the instructions on the back of the package.
Important: Only melt just enough of the chocolate to do about 3 or 4 eggs, otherwise, the mixture can harden and be harder to work with, in step 7.
Step 7. Dip the Homemade Marshmallow Eggs into the Melted Chocolate
Green Mint Baking Chips
Divide the eggs. Half for the melted green mint coating and the other half for the melted chocolate coating.
Coat a few eggs at a time with the green mint baking chips. Lay each egg back onto the parchment paper and sprinkle each one with sprinkles immediately while the melted green mint is still wet. This helps the sprinkles stay in place. Then repeat until you have coated the rest of the eggs you have set aside for the melted green mint.
Chocolate Baking Bar
Then, melt the semi-sweet chocolate baking bar following the instructions on the package. Dip some of the marshmallow egg shapes into the melted chocolate. Sprinkle with your choice of sprinkles. Repeat until all eggs are finished.
Step 8. Refrigerate the Chocolate Eggs
When you have finished dipping all of the eggs into the melted chocolate, put them back into the refrigerator and leave them until the chocolate coatings are set, or hardened, for about an hour.
🔪 Recipe Variations
- Change up the sprinkles. There are all kinds of amazing-looking sprinkles to choose from in grocery stores. Basically, you can use whichever sprinkles you like the best, but a fun one is the Easter bunny blend sprinkle. We didn’t have any festive Easter sprinkles, so we used what we had in the kitchen, and they look so cute.
- Change up the chocolate shells. You can you any type of your favorite chocolate such as dark chocolate, white chocolate, mint chocolate, or milk chocolate. This recipe can be customized to create your favorite chocolate marshmallow eggs.
❓ FAQs for Marshmallow Easter Eggs
You can choose what flavor of chocolate you like the best, but some good ones are Baker’s semi-sweet chocolate baking bar, Ghirardelli bittersweet chocolate, or Moser Roth premium dark chocolate. And if you like mint, Guittard green mint baking chips are fantastic as the outer coating for marshmallow easter eggs.
You probably didn’t refrigerate it long enough. After mixing the marshmallow creme mixture until it is smooth, then it needs to be put in the refrigerator to chill for at least 1 hour.
These yummy treats can last in the refrigerator for about a week in an airtight container. I recommend storing these in the refrigerator rather than at room temperature.
💭 Final Thoughts for Marshmallow Easter Eggs
These marshmallow Easter eggs are a sweet treat and so cute to make during Easter time or any and all special occasions. They are the perfect homemade Easter candy treat for children. But don’t forget about birthday parties too. Changing out the sprinkles can make them suitable for any special occasion. They are easy and fun to make, and always fun to eat! It sure beats out those plastic Easter eggs!
🥰 More Dessert Recipes You Will Love
Here are some more delicious and fun treats to make for your family and friends during the holiday seasons.
- Cocoa Krispie Treats – Made with Cocoa Krispie cereal, melted butter, and mini marshmallows.
- Red White and Blue Rice Krispie Treats – These red, white and blue Rice Krispie treats will surely let freedom ring!
- Christmas Cookies with M&Ms – Loaded with red and green holiday M&M’s, mini chocolate chips, and mini milk chocolate M&M’s on top.
📄 Recipe Card
Marshmallow Easter Eggs
- In a small bowl safe for the microwave, put the butter in the microwave for about 15 seconds just to soften it.
- In a large bowl, add the butter with the jar of marshmallow creme, vanilla extract, and a dash of salt which is about 2 shakes of the salt shaker. Mix with a spoon until creamy.
- With an electric hand mixer, gradually add the powdered sugar to the marshmallow creme mixture. Mix until smooth.
- Refrigerate the marshmallow creme mixture for at least 1 hour to firm it up.
- Line a cookie sheet with parchment paper.
- Scoop out the marshmallow creme mixture and make Easter egg shapes.
- Place each Easter egg shape on the cookie sheet with the parchment paper.
- Repeat with the rest of the marshmallow creme mixture.
- Place the cookie sheet with the Easter egg shapes into the freezer for 1 hour. This will firm them up a bit.
- After the hour, remove the cookie sheet from the freezer.
- Melt the green mint baking chips first. Follow the instructions on the back of the label. Note: Only melt enough to do about 3 or 4 Easter eggs as the green mint baking chips can become hardened quickly.
- Dip half of the Easter eggs (one at a time) into the melted green mint. Immediately sprinkle the Easter egg with sprinkles while the coating is still wet. Then place it on the cookie sheet.
- Repeat all of the Easter eggs you want to do with the melted green mint.
- Then melt the chocolate according to the instruction on the back of the package.
- Repeat dipping each Easter egg in the melted chocolate, sprinkling some sprinkles on it, then lay it on the cookie sheet.
- When the cookie sheet is filled, put it into the refrigerator for 1 hour until the mint and chocolate coatings are hardened.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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