(Last Updated On: September 8, 2022)
The kids love these homemade marshmallow Easter eggs. Filled with so much delicious sweetness, you will savor each creamy bite. The chocolate on the outside and the creamy inside are just heavenly! Yum!
What’s in these Homemade Marshmallow Easter Eggs?
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 ounceGuittard green mint baking chips
- Assorted sprinkles – your choice
Step-By-Step Instructions with 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 larger bowl, add the softened butter together with the seven-ounce jar of marshmallow creme, 1/4 teaspoons 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.
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.
Note: Be careful of flying powdered sugar. That’s why adding the 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. After that, put the marshmallow creme mixture into the refrigerator for 1 hour. This helps set the marshmallow creme 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.
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.
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.
Place each egg onto the parchment paper. 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.
6. Melt Green Mint Baking Chips
Melt the green mint baking chips according to the instructions on the back of the package. Important: Only melt just enough of the green mint baking chips to do about 3 or 4 eggs, otherwise, the mixture can harden and be harder to work with, in step 7.
7. Dip the Marshmallow Easter Eggs
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.
When you have finished with all of the eggs, put them back into the refrigerator and leave them until the mint and chocolate coatings are set, or hardened, for about an hour. These yummy treats can last in the refrigerator for about a week.
FAQs for Marshmallow Easter Eggs
1. What Kinds of Chocolate and Flavors Can I Use for the Outer Shell?
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.
2. What Did I Do Wrong if My Marshmallow Easter Egg is Not Firm Enough?
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.
3. What Kinds of Sprinkles Can I Use?
There are all kinds of amazing looking sprinkles to choose from in the grocery stores. Basically you can use whichever sprinkles you like the best, but a fun one is 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.
Final Thoughts for Marshmallow Easter Eggs
These marshmallow Easter eggs are so cute to make during Easter time. But don’t forget about birthday parties too, or special occasions. They are easy and fun to make, and always fun to eat! Enjoy!
Homemade Marshmallow Easter Eggs
- In a small bowl, 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 and make egg shapes.
- Place each egg shape on the cookie sheet with the parchment paper.
- Repeat with the rest of the marshmallow creme.
- Place the cookie sheet into the freezer for 1 hour.
- 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 eggs as the chips can become hardened quickly.
- Use half of the eggs for the green mint coating and the other half for the chocolate coating.
- Dip each egg into the green mint coating and then place it on the cookie sheet.
- Immediately sprinkle the egg with sprinkles while the coating is still wet.
- Repeat all of the eggs.
- Melt the chocolate according to the instruction on the back of the package.
- Repeat dipping each egg, laying it on the cookie sheet, then sprinkle some sprinkles on it.
- When the cookie sheet is filled, put it into the refrigerator for 1 hour until the mint and chocolate coatings are hardened.
- These marshmallow creme Easter eggs can last in the refrigerator for about a week.