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+ servings

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!

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cover with foil and place in the fridge for 4 hours to set, or at room temperature overnight to set.
  • 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.
  • 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

Calories: 727kcal, Carbohydrates: 90g, Protein: 10g, Fat: 37g, Saturated Fat: 22g, Cholesterol: 29mg, Sodium: 119mg, Potassium: 471mg, Fiber: 2g, Sugar: 83g, Vitamin A: 235IU, Vitamin C: 2.4mg, Calcium: 290mg, Iron: 2.6mg