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.