Chocolate Marshmallow Biscoff Easter Eggs
If you love cookie butter as much as I do, you’re going to be head over heels for these chocolate marshmallow Biscoff Easter eggs!
These homemade chocolate Easter eggs make the perfect Easter basket filler or a fun sweet treat for kids at school.
The best part is you don’t need to be an expert candymaker to make these cute Easter treats!
This easy recipe combines the delicious flavors of Biscoff cookie butter, marshmallow creme, and yummy chocolate all in one phenomenal Easter egg.
Ready to learn how to make these Biscoff Easter eggs?
Other Easter Recipes You Might Like
- Bunny Butt Pancakes
- Easy Easter Whoopie Pies
- No Bake Bird Nest Cookies
- 3 Ingredient Bunny Feet Cookies
- Bunny Butt Cupcake Cones
- Carrot Cupcake Cones
- Bunny Bait Snack Mix
Equipment You’ll Need To Make The Biscoff Easter Eggs
- Piping Bags
- Microwave safe bowl
- Spatula
- Spoon
- Egg Mold
Ingredients You’ll Need To Make The Chocolate Marshmallow Biscoff Easter Eggs
- 10 Ounces Chocolate Melts
- 4 Ounces Biscoff Creamy Cookie Butter
- 4 Ounces Marshmallow Fluff
- 8 Biscoff Cookies
- Rainbow Sprinkles
How To Make The Biscoff Easter Eggs With Marshmallow Creme
Place the chocolate melts in a microwave-safe bowl and melt them in 30-second intervals until completely melted. Be careful not to overheat or the chocolate will seize up.
Put 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 can 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.
Crush some of the Biscoff cookies into tiny pieces and put them aside for later. You can put them in a Ziploc bag and hit with a meat mallet or rolling pin to crush them.
Put the marshmallow fluff and the cookie butter in separate piping bags. Cut a small hole in the tip of each piping bag.
Pipe the marshmallow fluff into the egg slots filling 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. Smooth it out with a spoon to create a flat surface.
Put the chocolate Easter eggs in the fridge for 5-8 minutes to solidify.
Carefully remove the Biscoff Easter 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 remaining chocolate in the piping bag, drizzle chocolate over each Easter egg.
While the drizzle is wet add some of the crushed cookies and sprinkles on the eggs. Once the drizzle has set the eggs are done.
Serve and Enjoy!
Chocolate Marshmallow Biscoff Easter Eggs
Equipment
- Microwave Safe Bowl
- Spatula
- Spoon
Ingredients
- 10 Ounces Chocolate Melts
- 4 Ounces Creamy Cookie Butter
- 4 Ounces Marshmallow Fluff
- 8 Biscoff Cookies
- Rainbow Sprinkles
Instructions
- Place the chocolate melts in a microwave-safe bowl and melt them in 30-second intervals until completely melted. Be careful not to overheat or the chocolate will seize up.
- Put 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 can 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.
- Crush some of the Biscoff cookies into tiny pieces and put them aside for later. You can put them in a Ziploc bag and hit with a meat mallet or rolling pin to crush them.
- Put the marshmallow fluff and the cookie butter in separate piping bags. Cut a small hole in the tip of each piping bag.
- Pipe the marshmallow fluff into the egg slots filling 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. Smooth it out with a spoon to create a flat surface.
- 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 remaining chocolate in the piping bag, drizzle chocolate over each Easter egg.
- While the drizzle is wet add some of the crushed cookies and sprinkles on the eggs. Once the drizzle has set the eggs are done.
- Serve and Enjoy!
Video
See all of my cute Easter treats recipes here!
