Marshmallow Chocolate Eggs Recipe
Marshmallow Chocolate Eggs Recipe with cookie butter. Best DIY homemade idea with a mold, filled marshmallow fluff, decorated with sprinkles.
- Prep Time: 35 min
- Cook Time: 20 min setting
- Total Time: 55 min
- Yield: 8
- Category: Desserts, snack, treats
- Method: microwave, chill to set
Ingredients
- 10 Ounces Chocolate Melts
- 4 Ounces Creamy Cookie Butter
- 4 Ounces Marshmallow Fluff
- 1 Pack Bischoff Cookies
- rainbow sprinkles
Instructions
- Place the chocolate melts in a microwave safe bowl, melt them in 30 second intervals until its liquid.
- Pour a spoonful of the chocolate in the first slot of the egg mold and use the back of a spoon to smooth the chocolate around inside of the egg shape. Do this for each egg slot in the mold.
- Put the mold in the freezer for 10 minutes so the chocolate will solidify. Then pour a second coating of chocolate in mold and use the back of the spoon to spread the chocolate along the sides to make the chocolate egg stronger. Then put the mold in the freezer for 5 mins.
- Once out of the freezer, sit the egg mold on a flat surface.
- Take some of the cookies and crush/break them into tiny pieces. Put them aside for later.
- Put the marshmallow fluff and the cookie butter in their own piping bag. Cut a small hole in the tip.
- Pipe the marshmallow fluff into the egg slots, half way. Next pipe the cookie butter on top of the marshmallow fluff, and sprinkle some of the cookie pieces over the cookie butter.
- Put the remaining chocolate in a piping bag. You may have to reheat the chocolate for 30 seconds. Cut a small hole in the tip of the piping bag of chocolate, then pipe the chocolate over the cookie butter pieces to seal the egg closed. You can smooth out the chocolate if you like.
- Put the eggs in the fridge for 5-8 minutes to solidify.
- Carefully remove the eggs from the mold and turn them upright. Clean off any extra pieces of chocolate that are hanging off edges of the chocolate eggs.
- Using the chocolate in the piping bag, drizzle chocolate over the egg.
- While the drizzle is wet add some the crushed cookies and sprinkles on the eggs. Once the drizzle has set the eggs are done.
- Serve and Enjoy!
Notes
- These eggs are best at room temperature but can be enjoyed cold as well.
- They can be stored in air tight container in a cool dry place for 2-3 days. In the fridge for 5 days.
- Have fun and be creative with the decorations on these eggs, use different sprinkle and different color chocolates.