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Easy Easter Fudge

This Easy Easter Fudge has two luscious layers of chocolate mixed with sprinkles and topped with Cadbury mini eggs. A fun Easter dessert that's easy to customize and fun to make!
Course Dessert
Cuisine American
Keyword Easter dessert, easy dessert recipe, no-bake dessert
Prep Time 10 minutes
Cook Time 20 minutes
Chill 4 hours
Total Time 30 minutes
Servings 8 servings
Calories 727 kcal
Author Stephanie

Ingredients

Chocolate Fudge Layer

  • 1 1/2 cups semi-sweet chocolate chips
  • 7 oz. full-fat sweetened condensed milk half of a can
  • 2 Tablespoons Marshmallow Creme Fluff

White Fudge Layer

  • 1 1/2 cups white chocolate chips
  • 7 oz. full-fat sweetened condensed milk half of a can
  • 2 Tablespoons Marshmallow Creme Fluff
  • 1 teaspoon vanilla extract
  • 1/3 cup sprinkles plus an additional Tablespoon
  • 1 cup Cadybury mini eggs
US Customary - Metric

Instructions

  1. Line an 8x8 inch baking pan with foil, leaving enough to hang over the edges so that you can easily lift it out once it's set.
  2. Take at least 9 mini eggs and set them aside to remain whole. The rest can be chopped into a variety of sizes to decorate the top of the fudge. Set aside.
  3. Mix all of the chocolate fudge over together in a medium saucepan over medium heat. Stir continuously until melted and smooth. Pour into the baking pan and use a rubber spatula to spread it out evenly.
  4. In another saucepan, mix the chocolate chips, condensed milk and Fluff over medium heat until melted and smooth. Remove from heat and stir in the Vanilla until completely combined.
  5. Gently and slowly fold in the 1/3 cup of sprinkles. Don't over-mix or the colors will bleed. Pour it over the chocolate layer and spread until smooth.
  6. Sprinkle the remaining Tablespoon of sprinkles over the top of the fudge. Take the whole Cadbury mini eggs and place them in 3 rows of 3 on the top of the fudge, then sprinkle the remaining chopped eggs on top.
  7. Cover with foil and place in the fridge for 4 hours to set, or at room temperature overnight to set.
  8. Once set, lift the fudge out of the baking pan by holding onto the excess foil. Flip it gently onto a cutting board, remove the foil from the bottom of the fudge, then flip it back around onto the cutting board.
  9. Use a sharp knife to slice the fudge into one-inch squares. If the fudge has been in the fridge for more than 4 hours, you may need to let it sit at room temperature for 20 minutes until you can slice it.
Nutrition Facts
Easy Easter Fudge
Amount Per Serving
Calories 727 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Cholesterol 29mg10%
Sodium 119mg5%
Potassium 471mg13%
Carbohydrates 90g30%
Fiber 2g8%
Sugar 83g92%
Protein 10g20%
Vitamin A 235IU5%
Vitamin C 2.4mg3%
Calcium 290mg29%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.