Description
This Easter fudge is rich, creamy, and packed with crunchy mini eggs and colorful sprinkles.
Ingredients
Scale
- 3 cups milk chocolate chips or white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup crushed mini chocolate eggs (plus extra for topping)
- 2 tbsp pastel sprinkles
Instructions
- Line an 8×8-inch pan with parchment paper.
- In a saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir until completely smooth.
- Remove from heat and stir in vanilla extract.
- Fold in crushed mini eggs, reserving a handful for topping.
- Pour mixture into prepared pan and spread evenly.
- Sprinkle extra mini eggs and pastel sprinkles on top, gently pressing them in.
- Refrigerate for 2–3 hours, or until fully set.
- Lift from pan and cut into squares.
Notes
- Perfect for gifting or dessert tables.
- Great for a sweet weekend baking project.
- Add a little extra magic to your Easter celebration.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220-250
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Easter Fudge, Creamy Chocolate, Mini Egg Fudge