Go Back
–+ servings
No-Bake Easter Fudge

Delicious No-Bake Easter Fudge That's a Sweet Family Treat

This No-Bake Easter Fudge is an easy, delightful treat perfect for spring celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Setting Time 1 hour
Total Time 1 hour 25 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fudge Base
  • 2 cups white chocolate chips Can substitute with dark chocolate for a richer flavor.
  • 1 can sweetened condensed milk Acts as a binder and adds necessary sweetness.
  • 2 tablespoons butter Can substitute with coconut oil for a dairy-free option.
Toppings
  • 1 cup Easter M&M's Any chocolate candy can be used as a substitute.
  • 1 cup Easter Shimmery Whopper Eggs Malted milk balls can be used as an alternative.
  • 1 handful Easter sprinkles Any themed sprinkles work well.

Equipment

  • Medium Saucepan
  • 8x8 inch square pan
  • spatula
  • sharp knife

Method
 

Preparation
  1. Line an 8"x8" square pan with parchment paper, allowing the paper to hang over the edges for easy removal later.
  2. Combine white chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low to medium heat. Stir continuously for about 10 minutes until the mixture melts smoothly.
  3. Gently stir in Easter M&M's, shimmery Whopper eggs, and sprinkles until well combined.
  4. Pour the mixture into the prepared pan and spread it evenly. Smooth the surface.
  5. Sprinkle the remaining Easter M&M's, Whopper eggs, and extra sprinkles over the fudge mixture and gently press down with a fork.
  6. Leave the fudge to sit at room temperature overnight or refrigerate for about 2 hours until firm.
  7. Lift the fudge out using the parchment paper and cut into 1-inch squares for serving.

Nutrition

Serving: 1squareCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 10mgSodium: 50mgPotassium: 50mgSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks.

Tried this recipe?

Let us know how it was!