Bunny hop your way to the kitchen for this easy Easter Fudge recipe! Made with both white and dark chocolate, classic Cadbury crème eggs, and pretty pastel sprinkles, this adorable dessert is as pretty as it is scrumptious. The perfect treat for Easter!
Looking for more Easter desserts? Try this Carrot Cake Recipe and these Easter Rice Krispie Treats!
Easter Fudge Recipe
No baking, no candy thermometer, just some strategic melting and layering and you’ve got amazing Easter Fudge! Great for Easter baskets or just a sweet finish to a lovely Easter dinner, this fudge recipe takes a classic concept and steps it up in a pretty pastel way!
This recipe features a mix of white and dark chocolate flavors, vanilla extract, a dash of almond flavor, and of course the ultimate Easter candy – Cadbury Eggs! Pastel sprinkles add color to make this fudge really pop. If you have little ones running around your house, they’ll love helping you decorate this festive fudge. Oh, and this recipe works best with a top notch stirring assistant so feel free to put those little hands to work!
More Favorite Fudgy Recipes
- Chocolate Peanut Butter Fudge
- Rocky Road Fudge
- Fudge Mint Brownies
- Frosted Fudge Brownies
- Chocolate Fudge Cake
Easter Fudge Ingredients
Every bunny will love you when you bring this candy to the Easter egg hunt! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- frosting – Both white and chocolate frostings are used in this recipe for the ultimate flavor combo.
- chocolate chips – Dark and white chocolate.
- cadbury creme eggs – Use the full size ones but cut them into chunks.
- vanilla and almond extract – For even more depth in flavor.
- cadbury mini eggs – Crushed into small pieces for texture, flavor, and color.
- sprinkles – I like to use pastel colors or Easter themed sprinkles to fit the theme.
How to Make Easter Fudge
- Prep. Spray an 8 or 9 inch square baking dish with cooking spray and line it with parchment paper. Leave enough paper to hang over the edges for the easy removal of the fudge once it has set.
- Melt frosting. Remove the lid and foil from the frosting containers. Microwave one at a time for 1 minute. Stir until completely smooth and liquified. Microwave in additional 15 second intervals until the frosting reaches the correct consistency. Add the vanilla extract to the chocolate frosting and the almond extract to the white. Stir to combine.
- Melt chocolate chips. Melt the dark chocolate chips in a microwave safe bowl in 30 second intervals (stirring in between) until smooth. Repeat with the white chocolate chips.
- Combine. Add the chocolate frosting into the melted dark chocolate chips. Stir to combine. Repeat with the white frosting and melted white chocolate chips.
- Assemble. Add the chocolate mixture to the prepared baking dish. Gently tap the pan on the counter to level the chocolate. Sprinkle the chunks of Cadbury Crème Eggs on top in an even layer. Pour the melted white chocolate mixture over the egg layer and tap to level. Use a knife to swirl the layers and mix the chocolates. Top the fudge with the crushed mini Cadbury Eggs and Easter sprinkles. Press lightly to ensure the candies will stick to the fudge.
- Set up. Chill the fudge for 2 to 3 hours until the fudge has completely set. Cut into squares, serve, and enjoy!
You can store leftover Easter Fudge in the fridge for up to 2 whole weeks! If you can make it last that long, that is. Store in an airtight container for maximum freshness.
Fudge freezes well too! Store (or make ahead and thaw before serving) fudge in an airtight container for up to 3 months in the freezer.
Trish’s Tips and Tricks
- You have to move quickly when it comes to the melting and pouring of the frosting and chocolate! If you don’t move fast enough, the mixtures will start to clump. The fudge will still taste the same but the presentation won’t be as pretty. If you need to, grab an assistant to be on continuous stirring duty!
- The melted chocolate will slightly clump when you add the white frosting. Don’t worry, just keep stirring to smooth it out.
- Cut the Cadbury Crème Eggs into pieces that aren’t too big as it makes it difficult to cut and serve the fudge later on.
- Press down on your toppings to really get them to sit into the fudge. This makes it so the Cadbury pieces don’t just completely fall off.
Frequently Asked Questions
Can I make this fudge for other holidays?
Absolutely! Just swap the Cadbury eggs for another candy (or leave them out completely and add nuts or dried fruit instead) and change the sprinkles to whatever color scheme matches your holiday or party. Simple as can be and a great dessert option all year round!
Why is my fudge crumbly?
If it seems like your fudge is falling apart, you may have used too much melted chocolate to frosting ratio. The frosting really helps meld everything together and if too much chocolate is used it can cause the fudge to crumble instead of stick. Just adjust your measurements for the next batch and you’re good to go!
Can I make this fudge ahead of time?
This fudge can definitely be made in advance! It freezes quite well too. See the storage information above.
Easy Easter Recipes For All Your Favorite Bunnies
- Easter Rice Krispie Treats
- Easy Easter Cupcakes
- Carrot Cake Recipe
- Chocolate Malt Cake
- Easter Egg Cookie Boxes
How To Make Easter Fudge
- 16 ounces chocolate frosting
- 16 ounces white frosting
- 1 ½ cups dark chocolate chips
- 1 ½ cups white chocolate chips
- 3 cadbury creme eggs full size, cut into chunks
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup cadbury mini eggs crushed
- 2 tablespoons sprinkles I used Easter sprinkles
- Lightly spray an 8 or 9 inch square baking dish with baking spray and line with parchment paper making sure to leave an overhang for easy removal of the fudge later on.
- Remove the lid and foil from each can of frosting and microwave on high, one frosting at a time, for one minute. Stir until smooth and liquified. If the frosting isn’t completely smooth, microwave in 15 second increments until smooth and creamy. Stir the vanilla extract into the chocolate frosting and the almond extract into the white frosting.
- Place the chocolate chips in a medium, microwave-safe bowl and microwave at medium heat in 30 second intervals, stirring in between, until smooth and creamy.
- Repeat with the white chocolate chips. Place the white chocolate chips in a medium, microwave-safe bowl and microwave at medium heat in 30 second intervals, stirring in between, until smooth and creamy.
- Transfer the chocolate frosting to the bowl with the melted chocolate chips and stir to combine. Repeat with the white frosting and melted white chocolate chips.
- Transfer the chocolate mixture into the prepared baking dish, smooth with an offset spatula or gently tap the pan on the counter to level it.
- Sprinkle the chunks of cadbury creme eggs on top of the chocolate layer.
- Pour the white chocolate mixture over the top of the Cadbury Creme Eggs and smooth with an offset spatula or gently tap the pan on the counter to level it.
- Run an offset spatula or a knife through the fudge to slightly mix the layers.
- Top the fudge with the crushed Cadbury mini eggs and sprinkles pressing in slightly to ensure they will adhere to the fudge.
- Transfer fudge to the fridge to chill for 2 to 3 hours or until fully set. When ready to serve, cut into squares. Enjoy!
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