This mini eggs fudge recipe is the perfect Easter dessert to make for a springtime gathering. Creamy vanilla fudge is filled with colorful chocolate mini eggs to make an Easter treat your friends and family will love.
Easter Egg Fudge A Delicious Easter Treat
This is such a fun and colorful Easter dessert perfect for Spring. A few reasons we love this simple recipe:
- Easy - This Easter fudge recipe is made with just a few simple ingredients.
- Leftovers - A great way to use leftover Easter candy.
- Gifting - Makes a great gift to give or add to an Easter basket.
Easter Fudge Ingredients
- Cadbury mini eggs - Cadbury mini chocolate eggs are the star of this recipe.
- White chocolate chips - White chocolate chips are used to make the base of the fudge.
- Sweetened condensed milk - Used to add creaminess and sweetness to the fudge.
- Butter - You will need unsalted butter for this recipe.
- Salt - A pinch of salt helps to balance out the sweetness of this fudge.
- Vanilla extract - Adds a sweetness of warmth to the fudge flavor.
- Almond bark - White almond bark is used to make the colorful drizzle topping over the fudge.
- Food coloring - Choose your favorite colors. We are using neon pink and neon green.
How To Make Mini Eggs Fudge
Step one: Begin by crushing up the mini chocolate eggs. You can do this by placing them in a zip top bag. Use a rolling pin or something hard to crush the candy. Place crushed mini eggs to the side. Line a 8x8-inch square pan with parchment paper.
Step two: Place white chocolate chips, butter, sweetened condensed milk, and salt in a double boiler over medium heat. Once it's melted, remove from the heat and stir in vanilla extract with the melted chocolate mixture.
Step three: Stir in chopped mini eggs and then pour fudge mixture into lined baking dish. Let set for 4 hours in the refrigerator or about 6 hours at room temperature. Use a sharp knife to cut into squares.
Step four: Divide almond bark into 2 microwave-safe bowls. Melt in the microwave in 30 second intervals making sure to stir in between. Once the almond bark has melted. Stir in the food coloring, pink in one bowl, green in the other bowl.
Step five: Carefully pour the colorful melted almond bark in a zip top bag. Cut off the tip of one of the bag corners. Drizzle the melted almond bark over the finished fudge squares. Add extra mini eggs to the top.
How To Store Leftover Fudge
Store: Store any leftover fudge in an airtight container. You can leave it out at room temperature or keep in the refrigerator.
Freeze: To freeze this fudge, wrap in plastic wrap and then place in a freezer bag or container. Leave out at room temperature overnight to thaw. It can be frozen for up to 3 months.
- Using parchment paper helps with easy removal of the fudge.
- Feel free to use your favorite food coloring colors to decorate the fudge.
Mini Egg Fudge FAQ's
Yes, you can use milk chocolate chips or even semi-sweet chocolate chips for this mini egg fudge recipe.
Yes, if you would like to add extra color to the fudge, mix in ¼ cup of Easter sprinkles when you mix in the mini eggs.
More holiday recipes
- Carrot Patch Cupcakes
- 25 St. Patricks Day Appetizers
- 37 Valentine's Day Desserts
- Peeps Popcorn Balls
Did you make this homemade fudge recipe? Let me know in the comments.
Mini Eggs Fudge
- 3 cups white chocolate chips
- 1 14 ounce can sweetened condensed milk
- 3 tablespoons unsalted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces vanilla almond bark
- 3 drops pink neon food coloring
- 3 drops green neon food coloring
- 1 cup Cadbury mini chocolate eggs
- Begin by crushing the mini Cadbury chocolate eggs by putting them in a gallon size zip top bag. Use a rolling pin, meat mallet, or hard measuring cup to carefully hit the chocolate eggs to break them apart. Set crushed eggs aside.
- Line an 8x8-inch baking pan with parchment paper.
- Using a double boiler, add baking chips, sweetened condensed milk, butter, and salt.
- Warm over medium heat and stir until melted. Remove from heat and stir in vanilla extract.
- Fold in the crushed chocolate egg candy and then pour the fudge batter into the prepared baking pan.
- Let the fudge cool completely, about 4 hours in the refrigerator or 6 hours at room temperature.
- Divide the almond bark in two separate bowls. Melt each almond bark bowl in 30 second intervals until fully melted. (Stir in between.)
- Once melted, add 2-3 drops of the green food coloring in one bowl and 2-3 drops of pink food coloring in the other bowl. Stir each bowl.
- Transfer each colored, melted almond bark to a zip-top bag. Cut off the tip of the corner of the bag. Drizzle the melted almond bark over the cut pieces of fudge and then top with extra mini eggs.
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