Easter Chocolate Fudge Bars Recipe

Ingredients

Chocolate Fudge Layer

• 1 1/2 cups semi-sweet chocolate chips
• 7 oz. full-fat sweetened condensed milk (half of a can)
• 2 Tablespoons Marshmallow Creme (Fluff)

White Fudge Layer

• 1 1/2 cups white chocolate chips
• 1 teaspoon vanilla extract
• 1/3 cup sprinkles
• 1 Tablespoon sprinkles (for topping)
• 1 cup Cadbury mini eggs

Instructions

1. Line an 8×8 inch baking pan with foil, leaving enough overhang on the sides for easy lifting once the fudge has set.
2. Set aside at least 9 whole Cadbury mini eggs to place on top of the fudge. Chop the remaining mini eggs into various sizes to use as additional decoration.
3. In a medium saucepan over medium heat, combine the semi-sweet chocolate chips, half a can of sweetened condensed milk, and 2 tablespoons of Marshmallow Creme. Stir continuously until the mixture is melted and smooth. Pour this mixture into the prepared baking pan and spread evenly with a rubber spatula.
4. In a separate saucepan over medium heat, mix the white chocolate chips, remaining sweetened condensed milk amount (if any), Marshmallow Creme (if any), vanilla extract, and stir until melted and smooth. (Note: The given recipe mentions mixing chocolate chips, condensed milk, and Fluff for the chocolate layer, for the white layer only the white chips, vanilla extract, and sprinkles are added after melting.) Remove from heat and gently fold in 1/3 cup of sprinkles without over-mixing to prevent color bleeding. Pour this white fudge layer over the chocolate layer and smooth it out.
5. Sprinkle the remaining 1 tablespoon of sprinkles evenly over the top. Arrange the whole Cadbury mini eggs in three rows of three on top of the fudge, then scatter the chopped mini eggs over the surface.
6. Cover the pan with foil and place it in the refrigerator for 4 hours to set, or leave at room temperature overnight until firm.
7. Once set, use the foil overhang to lift the fudge out of the pan. Flip gently onto a cutting board, remove the foil from underneath, and then flip it back onto the cutting board with the decorated side up.
8. Using a sharp knife, slice the fudge into one-inch squares. If the fudge has been refrigerated for longer than 4 hours, allow it to sit at room temperature for about 20 minutes before slicing to ease cutting.

Notes

• For best results, use full-fat sweetened condensed milk for creaminess and texture.
• Do not over-mix the sprinkles with the white fudge layer to prevent the colors from bleeding.
• If mini eggs are hard, chopping can be done carefully with a knife or pulse in a food processor for a few seconds.
• The fudge can be stored in an airtight container in the refrigerator for up to one week.
• Allowing the fudge to reach room temperature before slicing helps create cleaner cuts.
• Use a rubber spatula to spread the fudge layers evenly for a smooth finish.