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Mini Egg Fudge Slice is an easy-to-make, creamy white chocolate fudge with sweetened condensed milk, pastel mini eggs, crunchy cookie pieces, and festive rainbow sprinkles. Perfect as a sweet Easter treat, it’s no-fuss to prepare without a candy thermometer, and can be made using a microwave or stove method.

  • Total Time: 3 hours 25 minutes
  • Yield: 16 squares 1x

Ingredients

Scale
  • 1 can (approximately 395g) sweetened condensed milk
  • 60g butter (salted or unsalted)
  • 1 teaspoon vanilla extract (or substitute almond, orange, or peppermint extract)
  • 200g white chocolate block, chopped (use block chocolate, not chips)
  • 150g vanilla or chocolate flavored biscuits/cookies (e.g., plain vanilla cookies, Oreos, or gluten-free cookies), crushed into chunky pieces
  • 150g Cadbury Mini Eggs or any small chocolate mini eggs, roughly chopped
  • Sprinkles (rainbow hundreds and thousands and/or pastel confetti) for mixing in and decorating

Instructions

  1. Line an 8-inch (20cm) square baking pan with parchment paper using two strips overlapped in a plus sign for easy lifting.
  2. Melt the condensed milk and butter together either in a microwave (20-30 second bursts with stirring between) or on the stove over low-medium heat, stirring constantly until smooth.
  3. Stir in the vanilla extract and chopped white chocolate. Let the mixture sit for about 1 minute to allow the chocolate to soften, then stir until smooth. Use additional short microwave bursts if needed.
  4. Crush the biscuits/cookies into chunky pieces using a rolling pin inside a resealable bag.
  5. Chop the mini eggs safely by placing them in a resealable bag or wrapping them in a towel and gently crushing with a rolling pin.
  6. Fold the crushed cookies, chopped mini eggs, and sprinkles into the melted fudge mixture evenly.
  7. Pour the mixture into the prepared pan, press it firmly to ensure an even set, and decorate the top with extra mini eggs and sprinkles.
  8. Refrigerate for 2-3 hours until set completely.
  9. Remove from the pan using the parchment paper, slice into squares, and serve.

Notes

Use chopped block white chocolate instead of chips for a smoother melt., Heat mixtures gently to avoid burning or grainy texture., Allow melted mixture to cool slightly before folding in mix-ins to protect candy shells., Store fudge in an airtight container in the refrigerator for 1-2 weeks., Freeze wrapped fudge in plastic wrap and a freezer bag for 2-3 months; thaw overnight in fridge before slicing., For kid-friendly egg chopping, use the bag and rolling pin method to avoid sharp knives., For clean slices, wipe or warm your knife between cuts., Optional flavor variations include adding peppermint, orange, or almond extract, crushed freeze-dried berries, and different kinds of cookies or mix-ins like nuts or coconut.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: Western/Easter Treat

Nutrition

  • Serving Size: 1 square
  • Calories: Approximately 200-250 calories per square (varies by ingredient brands)
  • Fat: 12g per serving
  • Carbohydrates: 25g per serving
  • Protein: 2g per serving