Easter Marshmallow Eggs

Ingredients

• 1 7 ounce jar marshmallow fluff
• 6 tablespoons salted butter softened
• 1/4 teaspoon vanilla
• 3 cups powdered sugar
• 1 cup each colored candy melts yellow, pink, blue
• 1 pound chocolate almond bark divided
• 16 count silicone egg molds

Instructions

1. In a mixing bowl using a stand or hand mixer combine the marshmallow fluff, butter, powdered sugar and vanilla extract until well mixed.
2. In 3 separate microwave safe bowl melt the colored candy melts in 30 second intervals until melted and smooth.
3. Drizzle each color into the molds.
4. In a microwave safe bowl melt the chocolate bark until smooth
5. Line cupcake tins with paper or foil cupcake liners.
6. In a microwave safe bowl melt half the chocolate almond bark in 30 second intervals until melted and smooth.
7. Spoon the chocolate into the silicone mold and spread around the edges.
8. Set upside down on a cooling rack to drip out any excess and set.
9. Divide the marshmallow mixture between the egg molds.
10. Melt the rest of the chocolate almond bark and fill up the rest of the molds.
11. Set aside to set or place in the refrigerator for 10 minutes until set.
12. Carefully remove from the mold.
13. Serve!