Ingredients
- 2 cups mini semi-sweet chocolate chips
- 1 14 ounce can sweetened condensed milk
- 8 ounces chocolate almond bark
- 3 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- At least 10 Cadbury Creme Eggs
Instructions
- Prepare an 8×8” square baking dish with parchment paper and set aside.
- Open and cut the Cadbury Creme Eggs in half lengthwise.
- In a double boiler on the stove, combine the chocolate chips, sweetened condensed milk, chocolate almond bark, butter, and salt together.
- Heat the fudge mixture over medium heat and stir regularly.
- Once the mixture is almost melted, stir continuously and reduce the heat a little if needed.
- As soon as the fudge is completely melted, remove it from the heat and mix in the vanilla.
- Pour the fudge into the prepared baking pan and immediately press the Cadbury Creme Eggs on top.
- Let the fudge cool for about 30 minutes at room temperature and then cover and finish cooling in the refrigerator for 2-4 hours or on the counter at room temperature for 4-6 hours.
- Once the fudge is set completely, cut into 16 pieces and enjoy!
- Fudge can be stored at room temperature in an airtight container for 2-3 weeks.
