These Easter Popcorn Eggs are such a cute treat for the holiday and are easy to make, too! Marshmallows and popcorn are a combo that everyone loves, right?! My family has started liking it even more than the classic Rice Krispie treats, in fact.
Egg shapes topped with a drizzle of color and festive Easter sprinkles are perfect to serve at Easter Egg hunt parties. Or, this recipe is even so simple that your kiddos could make it themselves! I have step by step photos and all the helpful hints below.
How to Make Easter Popcorn Eggs
These Easter Popcorn Eggs only require a few basic ingredients, which is one reason I love this recipe!
Ingredients for Easter Popcorn Eggs
- Popcorn, salted – You could pop it yourself or buy already-popped corn.
- Mini Marshmallows
- Butter
- Vanilla
- Candy Melts – You could also substitute white chocolate tinted with food coloring if you have that on hand, instead.
- Easter Sprinkles
Instructions for Easter Popcorn Eggs
In a large microwave-safe bowl, heat butter and marshmallows in 30-second increments until melted and able to be stirred.
After combined, add vanilla and stir again. Add popcorn to the large mixing bowl and stir to combine.
Note: Be sure to not include any unpopped popcorn kernels when you add the popcorn to the marshmallow mixture.
Line a sheet pan with parchment paper or foil. Grease your hands and the egg cookie cutter and place the cookie cutter on the sheet pan. Place about a cup of the popcorn mixture into the cookie cutter and mold it with your hands. Squish it down well so it will hold its shape after it’s set.
Gently lift up the cookie cutter and repeat the process until all of the popcorn is in egg shapes. You might need to reapply butter to your hands and the cookie cutter to ensure the popcorn mixture doesn’t stick.
Drizzle melted Candy Melts and add sprinkles. Let cool until completely set, about 30-60 minutes. (You’ll also need to snap off the hardened chocolate drizzle from the edges.) I can’t wait for you to try these!!
What kind of popcorn to use?
You can use microwave popcorn, air-popped popcorn, or premade store-bought popcorn. The most important thing to know when choosing your popcorn for Easter Popcorn Eggs is to not add any additional butter to the popcorn, as that will make it get soggy faster. There will be plenty of butter mixed with the marshmallows while making this recipe, so no additional butter is needed directly on the popcorn.
More Easter Treat Ideas
- Easter Puff Corn – This recipe has only four ingredients!
- Easter Bark Recipe – I love that this recipe includes easter bunny cookies!
- Easter Egg Cookie Cake – Use premade dough to make this treat idea super quickly!
Easter Popcorn Eggs
These Easter Popcorn Eggs are SO cute and easy to make! The salty-sweet combo is topped off with a drizzle of color and sprinkles!
Ingredients
- 6 cups popped popcorn, salted
- 1 10 oz bag mini marshmallows
- 1/4 cup butter (1/2 stick, plus more for greasing the cookie cutter and hands)
- 1 tsp vanilla extract
- 1/4 cup pastel candy melts
- Easter Sprinkles
Instructions
- In a large microwave-safe bowl, heat butter and marshmallows in 30-second increments until melted and able to be stirred. After combined, add vanilla and stir again.
- Add popcorn to the large mixing bowl and stir to combine.
- Line a sheet pan with parchment paper or foil. Grease your hands and the egg cookie cutter and place the cookie cutter on the sheet pan. Place about a cup of the popcorn mixture into the cookie cutter and mold it with your hands. Squish it down well so it will hold its shape after it's set.
- Gently lift up the cookie cutter and repeat the process until all of the popcorn is in egg shapes. You might need to reapply butter to your hands and the cookie cutter to ensure the popcorn mixture doesn't stick.
- Drizzle melted Candy Melts and add sprinkles. Let cool until completely set, about 30-60 minutes.
Notes
Be sure no unpopped kernels are included when mixing with the marshmallows.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 212Total Fat: 8gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 16mgSodium: 130mgCarbohydrates: 34gFiber: 1gSugar: 22gProtein: 1g
