Mini Eggs Fudge
Easy mini eggs fudge recipe is the perfect Easter treat. Made with white chocolate chips and filled with Cadbury mini eggs, this is an easy Easter dessert recipe.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 283kcalCarbohydrates: 30gProtein: 2gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 13mgSodium: 71mgPotassium: 98mgFiber: 0.1gSugar: 30gVitamin A: 76IUVitamin C: 0.2mgCalcium: 68mgIron: 0.1mg
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