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!
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!) To speed this up, and/or for a lighter fudge, you can use an electric hand-held mixer to beat the fudge mixture for 2-3 minutes.
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 fudge 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. Use the overhanging edges of the baking paper to lift the fudge out of the pan, and cut it into pieces.
Store in an airtight container - between layers of baking paper - in the fridge for up to a week.
Video
Notes
*Cookies/Biscuits: You can use any cookies you like in this. I used gluten-free cookies.Decorating: I like to decorate the top of this with halved mini eggs, as they are easier to cut through than whole eggs when you cut the fudge into pieces. 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.