Cadbury Creme and Mini Egg Fudge

Course: Dessert, Snack

Cuisine: American, Dessert

Prep Time: 10

Refrigeration Time:: 2

Total Time: 10

Servings: servings

Calories: 189kcal

Author: Lord Byron's Kitchen

A dense chocolate fudge loaded up with creme eggs and mini eggs is an easy and perfect Easter chocolate indulgence. Try eating just one piece; I dare you!

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Ingredients

1/2 cup salted butter, room temperature
1/2 cup brown sugar, lightly packed
1/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 cup all purpose flour, sifted
1/2 cup cocoa powder, sifted
1/4 teaspoon salt
24 whole mini creme eggs, cut in half
1 cup mini eggs
2 cups chocolate chips, semi sweet
2 teaspoons coconut oil

Instructions

Using a handheld mixer, blend together the butter, both sugars, vanilla extract, and milk until well incorporated.
Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix.
Line a 9"x9" pan with parchment paper, leaving about two inches of paper sticking out over the pan. This will help to lift out the fudge when set.
Place half of the creme eggs directly into the bottom of the pan, cut side up, evenly spread them out around the pan. Add half of the mini eggs, placing them in between the creme eggs to help fill in the gaps.
Press the fudge mixture evenly into the pan, being sure to get into the corners. Once pressed, use a small silicone spatula to press the surface of the fudge to even out the surface as much as possible. Set aside.
In the meantime, over a double boiler, melt together the chocolate chips and the coconut oil until melted and smooth.
Pour over the fudge and smooth evenly over the surface.
Top with the remaining creme eggs and mini eggs.
Refrigerate for 2 hours until set. Allow to sit at room temperature for 5 minutes before cutting.

Nutrition