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Easter Marshmallow Cream Eggs

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Easter Marshmallow Cream Eggs are festive homemade candy eggs filled with fluffy marshmallow cream and coated in smooth chocolate—perfect for springtime gifting and indulgent Easter baskets.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup marshmallow creme or fluff
  • 2–2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 12 oz semisweet or milk chocolate chips
  • 1 tablespoon shortening or coconut oil (optional, for smoother coating)
  • Optional: food coloring or yellow cream for “yolk” effect

Instructions

  1. In a mixing bowl, beat softened butter, marshmallow creme, vanilla, and salt until smooth.
  2. Gradually add powdered sugar until a soft, non-sticky dough forms (start with 2 cups and add more as needed).
  3. Divide dough and shape into small egg shapes using your hands. Place on a parchment-lined baking sheet.
  4. Freeze for 20–30 minutes until firm.
  5. Meanwhile, melt chocolate and shortening (if using) in a microwave-safe bowl in 30-second bursts, stirring until smooth.
  6. Dip each chilled egg in melted chocolate using a fork, letting excess drip off. Place back on parchment.
  7. Chill eggs until chocolate is set, about 15–20 minutes.
  8. Decorate as desired with drizzled chocolate, colored sugar, or candy accents.

Notes

  • Add a drop of yellow food coloring to a small amount of filling and place in the center of eggs for a ‘yolk’ surprise.
  • Use high-quality chocolate for best coating results.
  • If dough becomes too sticky, refrigerate briefly or dust hands with powdered sugar.
  • Store in the fridge for firm texture or at room temp for softer centers.

Nutrition

Keywords: easter eggs, marshmallow eggs, chocolate covered eggs, spring candy, homemade candy, Easter treats

Find it online: https://yumcove.com/easter-marshmallow-cream-eggs/