Mini Egg Fudge Slice

With a smooth, creamy white chocolate and condensed milk fudge base, pastel mini eggs, crunchy cookie pieces, and a speckle of rainbow sprinkles, this mini egg fudge slice is the perfect easy Easter treat!

*This post may contain affiliate links, which means I may earn a small commission on qualifying purchases at no extra cost to you 🙂

You know when you want to make something new, but you also don’t want to try something completely different and possibly end up disappointed? Well, that’s how this Mini Egg Fudge Slice came to be.

Last year I posted an easy recipe for milk chocolate mousse Easter eggs, and I knew I wanted to make another cute, fun and easy treat for Easter this year, but I also didn’t want to spend weeks reinventing the wheel.

So I fell back on an old favourite recipe, my white chocolate and raspberry fudge slice and I threw an Easter egg spin on it with some Cadbury mini eggs. Boy am I glad I did, because this mini egg fudge slice is so good that I might have to fill the pantry with eggs so I can make it year-round.

It’s a smooth, creamy white chocolate and condensed milk fudge base, studded with chopped pastel mini eggs and crunchy cookie pieces, and speckled with rainbow sprinkles for some extra festive flair.

This is definitely a recipe for those with a sweet tooth, but if you can’t go overboard on the sweet chocolate treats at Easter, then when can you?!

It’s super easy to make and would be a fun one to make with kids. Depending on how old they are, they may need a little help to chop the mini eggs as they can roll around a little bit, or you could also just pop the eggs in a plastic bag or in a tea towel, and whack them with a rolling pin if you prefer.

Other than that it’s a pretty simple and safe method for small people, the condensed milk and butter get melted together in the microwave, and then all you have to do is stir in the other ingredients. 

As with a lot of my favourite recipes, this one can be easily tweaked to suit your own tastes and what you have on hand. If you don’t have, or can’t find, Cadbury mini eggs, you can use any other kind of small chocolate eggs that you like, to create your own Easter egg fudge creation.

When it came to picking sprinkles for this, I went with a couple of favourites. Some good ol’ fashioned rainbow “hundreds and thousands”, and pastel confetti sequins. But, of course, you can use whatever sprinkles you like, or happen to have in the cupboard.

And while we’re on the subject of doing whatever you like, if you wanted to add a flavour other than vanilla to this, then you could absolutely do that too. Make it peppermint if you’re a mint fan, or a few drops of orange flavour if you’re chocolate-orange kinda fruity folk.

Mini Egg Fudge Slice

Yield: 16 pieces

Prep Time: 15 minutes

Cook Time: 3 minutes

Chilling Time: 3 hours

Total Time: 3 hours 18 minutes

With a smooth, creamy white chocolate and condensed milk fudge base, pastel mini eggs, crunchy cookie pieces, and a speckle of rainbow sprinkles, this mini egg fudge slice is the perfect easy Easter treat!

Print

Ingredients

• 395g (1 can) sweetened condensed milk
• 150g butter, cubed
• 375g white chocolate, chopped
• 2 teaspoons vanilla extract
• 200g vanilla biscuits (cookies)*
• 150g mini eggs
• 1/4 cup sprinkles
• Extra halved mini eggs and sprinkles, to decorate

Instructions

Line the base and sides of an 8” (20cm) square cake tin with baking paper. I use two long strips (see the video in this post for more info) letting the paper overhang on the sides so the slice can be lifted out easily.

Roughly chop the mini eggs. You can leave them whole if you prefer but chopping them makes it easier to cut the finished slice neatly. Put the chopped eggs into a bowl and place them in the fridge (this helps stop them melting later).

Place condensed milk and butter in a large, microwave-safe bowl or jug. Microwave on high power for 1 minute, then stir. Continue microwaving in 30-second bursts, until butter is melted.

Stir in the chopped white chocolate. Microwave on medium power in 30-second bursts until the chocolate is melted. Set aside to cool slightly (we don't want to melt the mini eggs when we add them!)

Lightly crush the biscuits. I just do this with my hands as the ones I use crush easily, but you can put them in a plastic bag and bash them with a rolling pin if you prefer. Add the crushed biscuits and the sprinkles to the mixture and stir. Then add the chopped mini eggs, and stir to distribute them evenly.

Pour or spoon the mixture into the prepared tin. Smooth the surface, and top with the extra halved mini eggs and more sprinkles.

Refrigerate for 2-3 hours or until firm. Cut into pieces.

Store in an airtight container - between layers of baking paper - in the fridge for up to a week.

Notes

*You can use any cookies you like in this. I used gluten-free cookies.

I like to decorate the top of this with halved mini eggs, as they are easier to cut through than whole eggs. The eggs can be hard to cut neatly into halves, so when I'm chopping the eggs I pick out some of the nicest halves and save them for the top, and use the rest in the slice. If you prefer a more rustic look, then roughly chopped eggs look great, too.

Nutrition Information:

Yield: 16 Serving Size: 1 piece
Amount Per Serving: Calories: 324Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 109mgCarbohydrates: 27gFiber: 1gSugar: 24gProtein: 2g

The nutritional information above is computer-generated and is only an estimate. Please do your own research with the particular products you're using if you have specific health needs or are following a special diet.

Did you make this recipe?

I'd love for you to share a pic on my Facebook page or tag me on Instagram @sweetness.and.bite & hashtag it #sweetnessandbite ❤

Happy Easter!

Natalie
xx

You May Also Like