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
Ingredients
- 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
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
Keep refrigerated until ready to serve. For extra crunch, reserve some cookie crumbs to sprinkle inside before sealing. These treats can be made 1–2 days in advance.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: strawberry shortcake bombs, easter dessert, chocolate egg treats, no bake easter sweets