Layered Mini Egg Easter Fudge
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This mini egg layered Easter fudge can be made with just 3 different ingredients (well, 4 if you include the 2 different types of chocolate). The best part – you can make it in the microwave. No oven needed! And it’s so quick to make.
There’s no denying that there are a gazillion things you can do with Easter mini eggs and even more ways you can add variety to fudge. When you’ve got this basic 2-ingredient fudge combination, the rest is where your imagination can take you.
🤩 Find more yummy Easter treat recipes here
Easter Egg Fudge Ingredients
You need only 2 main ingredients to make fudge: chocolate and condensed milk, then whatever extra mix-ins you choose. In this case, mini eggs, and you can use any kind.
- Condensed Milk – The key ingredient to making your fudge!
- Chocolate – To make a layered fudge, I used both white and milk chocolate, mostly because that’s what I had in the pantry at the time!
- Mini eggs – I used speckled mini eggs for this recipe.
The printable recipe card with a FULL ingredients list and detailed instructions can be found at the bottom of this post.
How to Make Two Layer Easter Fudge
The best thing about this Easter dessert recipe is that it’s ridiculously easy to make – in the microwave! You only need 2 bowls and a tray.
Step 1: Prep
Prepare by lining a square tray with baking paper and have 2 medium bowls ready.
Step 2: Melt
Pour half a tin of condensed milk into each bowl. Add white chocolate to one bowl and milk chocolate to the other. Put the first bowl in the microwave for around 1 minute and stir to combine the milk chocolate and condensed milk. Put back in for 15-second increments if needed until fully combined.
If you do not have a microwave, you can melt your chocolate over the stovetop.
Tip: I usually pop my fudge tray in the freezer for a few minutes while melting the second batch of the mixture. This helps the layers stay separate. You can also leave it a bit longer in between if you want really clear layers.
Step 3: Pour
Mix in 1/3 of the mini eggs and pour the milk chocolate mixture into the tray.
Step 4: Repeat
Repeat the same process using the white chocolate and condensed milk mixture, pouring over the top of the milk chocolate layer. Sprinkle with extra mini eggs and put in the refrigerator to set for around 2 hours.
Tip: If you want to speed it up, pop it in the freezer instead. I am impatient and often do this!
Step 5: Cut
Once fully set, cut your fudge into squares, ready to serve.
Ingredient Substitutions for Chocolate Easter Fudge
You can make this Easter fudge using just one type of chocolate or swap out with different chocolate combinations such as dark chocolate, Caramilk chocolate or any others you want.
You can also change out the mini eggs for M&Ms, different types of mini chocolate Easter eggs and mix in other items, like pretzels, Oreos and other Easter treats.
How To Store Easter Fudge
Easter fudge can be stored in an airtight container in the fridge for up to 10 days or up to 2 months in the freezer.
This means you can make it early and save a bit of time during the Easter chaos!
FAQs
How do you store Easter fudge?
Store Easter fudge in an airtight container in the fridge for up to 10 days or in the freezer for up to 2 months.
What type of chocolate can I use?
You can use any type of chocolate blocks or chocolate melts to make fudge, including substituting with other flavoured chocolates such as caramel or dark chocolate.
Layered Easter Fudge With Mini Eggs
This layered Easter fudge is made with 2 types of chocolate and loaded with mini Easter eggs for an easy Easter treat.
Ingredients
- Condensed milk (approx. 397g)
- 225g milk chocolate
- 225g white chocolate
- Mini Easter eggs
Instructions
- Prepare a square tray with baking paper.
- Pour half a tin of condensed milk into each bowl. Add white chocolate to one bowl and milk chocolate to the other.
- Put the first bowl in the microwave for around 1 minute (or until melted) and stir to combine the milk chocolate and condensed milk.
- Mix in 1/3 of the mini eggs and pour the milk chocolate mixture into the tray.
- Repeat the process for the white chocolate and condensed milk mixture, pouring over the top of the milk chocolate layer.
- Sprinkle with extra mini eggs and put in the refrigerator to set for 2 hours or until fully set.
- Once set, cut into squares and serve.
Notes
Store for up to 10 days in an airtight container in the refrigerator or up to 2 months in the freezer.
Switch out for other types of chocolate or mini eggs, or just use one type of chocolate without layering.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 25mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 2g
These figures are provided as an approximate guide only.
If you love trying new Easter recipes, make sure you also check out my white chocolate Easter crack – our favourite Easter treat recipe!
Make sure you come and join our Everything Easter Facebook group for even more ideas and inspiration!
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