How to Make Double Chocolate Easter Candy Fudge



Ingredients

1 and ½ cups semi-sweet chocolate chips

1 and ½ cups white chocolate chips

¼ cup salted butter, divided in half

One 14 oz can sweetened condensed milk

1 bag of your favorite chocolate Easter candy, sliced in half or crushedSprinkles, optional

Directions

PREP:
Spray an 8×8 pan with nonstick spray and line with foil. Spray the foil too.

Get your easter candy and sprinkles out.

MAKE THE FUDGE:

Add the semi-sweet chocolate and half the can of sweetened condensed milk to a microwave-safe bowl, along with half of the butter (2 tbsp).

Microwave in 30-second intervals, stirring between each interval until everything is fully melted and combined.

Pour this into your prepared pan and add ½ cup crushed easter candy. Press it into the fudge a bit.

Repeat with the white chocolate, but only do 20-second intervals (white chocolate can be more temperamental).

Pour this over the first fudge layer, and top with about ¼ to ½ cup more candy and sprinkles, if desired. 

CHILL:

Cover and chill for at least 4 hours or overnight. 

SERVE & STORE:

.Slice the fudge once it’s chilled.

.Store leftovers in an airtight container in the fridge for 1-2 weeks.

, This makes a great gift or a homemade addition to any Easter basket! You can leave the slices thick like I did in the photos, and wrap them up and tie with a ribbon.

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