These are incredibly simple to make – once you work out how to mould them, and they look so divine!
Author: Finding Feasts
Recipe type: Sweet Treats
Cuisine: Dessert
Serves: 24
Ingredients
¼ C Unsalted Butter
250g Marshmallows
½ tsp Vanilla Essence
6 C Rice Bubbles
Block of melting chocolate
Sprinkles
Method
Melt the butter and marshmallows over a low to medium heat. Add the vanilla and stir to combine.
Put the Rice Bubbles into a large bowl and pour over the marshmallow mixture, stir to combine.
Using a greased ¼ C measuring spoon, take a portion of mixture and place on a non stick surface, such as a plastic chopping board.
Take a piece of Glad Wrap and place over the ball of mixture. Pick it up and form into a shape of an egg.
It really helps if you have an egg carton to compare your eggs to.
This should make about 24 eggs.
Once you have made all your eggs, place them in the fridge for about 30 mins to harden.
Melt your chocolate over a saucepan of simmering water and then dip in the tops of your eggs. While still liquid, roll them in sprinkles.
If using an egg carton to display your wonderful Easter creation, make sure there is a layer of plastic or paper between the eggs and the cardboard – this will ensure that no germs etc, contact your eggs.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/chocolate-dipped-marshmallow-easter-eggs/