Description
Strawberry Shortcake Easter Egg Bombs are adorable chocolate egg shells filled with fluffy strawberry shortcake crumbs and creamy sweetness. A fun and festive no-bake treat perfect for Easter celebrations.
Ingredients
Scale
- 12 oz white chocolate or candy melts
- 1 cup golden sandwich cookies, crushed
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup whipped topping
- 1/4 cup cream cheese, softened
- 2 tbsp powdered sugar
- Optional: pink food coloring
- Sprinkles for decoration
Instructions
- Melt white chocolate according to package directions.
- Spoon melted chocolate into silicone egg molds and spread evenly to coat. Chill until firm.
- In a bowl, mix crushed cookies and crushed freeze-dried strawberries.
- In another bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping and a drop of pink food coloring if desired.
- Gently fold cookie-strawberry crumbs into the cream mixture.
- Remove chocolate shells from molds and fill each half with strawberry shortcake mixture.
- Carefully seal two halves together using a small amount of melted chocolate along the edges.
- Decorate with additional drizzle or sprinkles and chill until set.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 320
- Sugar: 12g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Strawberry Shortcake Easter Egg