Mini Egg White Chocolate Fudge
This Mini Egg White Chocolate Fudge is a no-bake Easter fudge dessert made with white chocolate chips, sweetened condensed milk, and crunchy mini egg candies. An easy Easter treat that makes a perfect addition to your dessert board.
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You can make this fudge with your kids this spring baking season; it’s a great spring activity for Easter playdates, or you can make money by selling it at bake sales.
If you are making an Easter dessert tray, this fudge is an easy finger food dessert bar you can add to it, together with Easter Cookies, Crockpot Candy, and Spring Flower Pretzels.
But you can mix and match to your liking with these Easter treat ideas!
How to Make Mini Easter Egg White Chocolate Fudge
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a large microwave-safe bowl, add white chocolate chips and sweetened condensed milk.
2. Line a square baking dish with parchment paper and set aside.
3. Microwave the mixture in 30-second intervals, stirring well each time, until fully melted and smooth.
4. Place mini eggs in a plastic storage bag and gently crush them using a heavy spoon or rolling pin.
5. Add 3/4 of the crushed mini eggs into the fudge mixture and fold until combined.
6. Pour mixture into the prepared dish and smooth evenly.
7. Sprinkle the remaining mini eggs on top.
8. Refrigerate for 6 hours or overnight until firm.
9. Cut into squares and serve.
Serve & Enjoy!
Important Recipe Notes
- Make sure to melt the white chocolate slowly. Microwave in short bursts so it doesn’t burn or turn grainy. White chocolate can be a little sensitive.
- Stir really well every time you microwave. Even if it still looks lumpy, keep stirring—it will melt down smoothly as the heat spreads.
- Crush the mini eggs gently. You don’t want powder, just small chunks so you still get that nice crunch in every bite of fudge.
- Work fairly quickly when mixing and pouring. Once the chocolate starts to thicken, it becomes harder to spread evenly in the pan.
- Line your pan with parchment paper for easy lifting. This helps you remove the fudge cleanly without breaking it.
- Let it set fully in the fridge. It really needs the full 6 hours (or overnight) to firm up properly before cutting.
- Use a sharp knife when slicing. For cleaner squares, you can wipe the knife with a warm cloth between cuts.
- Store leftovers in an airtight container in the fridge. It stays fresh for about 5–7 days, if it lasts that long.
Mini Egg White Chocolate Fudge
Ingredients
- 12 ounces white chocolate chips
- 14 ounce can sweetened condensed milk
- 9 ounce bag mini egg candies
Instructions
- In a large microwave-safe bowl, add white chocolate chips and sweetened condensed milk.
- Line a square baking dish with parchment paper and set aside.
- Microwave the mixture in 30-second intervals, stirring well each time, until fully melted and smooth.
- Place mini eggs in a plastic storage bag and gently crush them using a heavy spoon or rolling pin.
- Add 3/4 of the crushed mini eggs into the fudge mixture and fold until combined.
- Pour mixture into the prepared dish and smooth evenly.
- Sprinkle the remaining mini eggs on top.
- Refrigerate for 6 hours or overnight until firm.
- Cut into squares and serve.
Check Out More Fudge Recipe Ideas!
Simple Raspberry Fudge Parfait
