Easter Creme Egg Microwave Fudge

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It took me a while to wrap my head around it and I'll be honest, at first it grossed me out a bit. The creamy white and yellow center just looked a little too real. The first time I had one I was only a small child...

However, after I ate my first one, I was in love! Easter cream eggs alone are amazing, but Easter cream eggs and fudge, well, they were just meant to be together.... But add in the little colored mini eggs to the mix and not only do you have Easter Creme Egg Microwave Fudge, but you have yourself a total chocolate Easter egg party in your mouth!

History of the Cadbury Creme Egg

The Cadbury Easter Creme Egg has been around a very long time! Cadbury created the first chocolate egg filled with sugary treats in 1875 and in 1923 they created the very first chocolate eggs filled with cream. But Cadbury Creme Eggs as we know them today weren’t actually invented until 1963 under the name “Fry’s Creme Eggs.” The name changed to “Cadbury Creme Eggs” in 1971 . These cream filled eggs are produced by many companies around the world and it's no surprise that Hersheys has the market rights in the United States. You can read more about this HERE.

Easter Creme Eggs all year 'round

Although you can pretty much buy them anytime of the year nowadays, when I was a kid, when the Easter cream eggs came out, it meant not only Easter (which meant chocolate!) but more importantly, it meant that spring was on the horizon. You’d understand that spring was just as exciting as chocolate, if not more, if you grew up in Winnipeg and had just survived yet another Winnipeg winter!

I’ve turned this recipe into a microwaveable recipe to make it faster and to avoid having to fuss with a candy thermometer, as many people aren’t fond of that process. And my aim is to make life easier for you! And this is one of the easiest fudge recipes out there.

Easy Bake Sale Fudge

Kids love Easter creme eggs or any chocolate eggs any time of the year, so I made these for a spring bake sale and they went crazy for it! It was the first thing to go and I wished that I had made quadruple the amount I made.

But if you're having a bake sale after Easter, no problem; this recipe is perfect for using up Easter chocolate egg leftovers (if you actually have any). Or you can get them at the grocery store ( I bought mine in January) or online through Amazon (see link in ingredients.)

Freezer Friendly Fudge

This Easter egg fudge also freezes well so you can make it well in advance! Just make sure you make 3-4 times more than you think you need because it will be a hot seller (especially if you put Easter cream eggs in front of it)!

Bake Sale Recipes

So, if you are looking for bake sale recipes, this one was a huge hit! But also be sure check out my other best sellers:

Butterscotch Toffee Crunch Cookies

Raspberry Scones

Blueberry Cornbread

Old Fashioned Date Nut Loaf

Best Ever Butter Tarts

Toffee Apple Pie Cookies

4 Ingredient Whipped Shortbread

Mini Ukrainian Doughnuts (Carnival Style)

Red Velvet Brownie Bites

Bake sales are a great way to raise money! I've been involved with a few with my kids and the most recent raised $1200 for the Calgary Food Bank and their school programs! You can read more about that HERE.

But even if you're not having a bake sale or don't like overly sweet treats, you'll still love this quick and easy Easter Cream Egg Microwave Fudge (and so will anyone else you share it with)!

Happy Easter!

And if you LOVE Easter Creme Eggs like I do, try my No Bake Easter Cream Egg Icebox Cake

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5 from 5 votes

Microwave Mini Cream Egg Fudge

This easy microwave Mini Easter Creme Egg Fudge is quick and delicious. It has both Cadbury Easter Creme eggs AND Cadbury mini eggs for the ultimate Easter egg party in your mouth! And it's the perfect bake sale fudge.

Course Dessert, Snack

Cuisine American, Canadian

Keyword Easter creme egg, fudge, mini Easter egg

Prep Time 5 minutes

Cook Time 10 minutes

Refrigeration 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 25 pieces

Calories 125kcal

Author Adapted from Helen Best Shaw's Cream Egg Fudge

Cook ModePrevent your screen from going dark

Ingredients

• 1 300ml can condensed milk
• 2 cups milk chocolate chips
• 1 225 g -bag white chocolate chips (about 1 ¼ cups)
• ¼ cup butter
• 12 mini Cadbury mini Easter Cream eggs smashed/chopped
• ½ cup Cadbury mini eggs (colored) light crushed/broken

Instructions

• Spray an 8 inch square baking pan with non-stick cooking spray.
• Place milk chocolate chips, white chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl. 
• Heat in the microwave on HALF POWER /50% (this is 5 on my microwave) for about 8 minutes, stirring every 1-2 minutes and more (every 30 seconds) towards the end/last 2 minutes. You want to heat it just until the chocolate mixture is melted and completely combined. It may take up to 10 minutes, as the white chocolate chips tend to melt slower.
• Meanwhile, crush 12 mini Easter cream eggs.
• Transfer chocolate mixture to prepared dish and gently stir crushed mini Easter cream eggs into mixture.
• Sprinkle crushed mini eggs on top and gently press into fudge.
• Refrigerate until set and completely cool (about 90 minutes  )  Slice into 25 (5 rows each way)squares and enjoy!

Notes

*Note: If you can only find 14 ml can of condensed milk, you won't use the entire can, so you'll have a little leftover and enough to make my Easy & Healthy Weight Watchers Butter Chicken ! These two recipes together really balance each other out (and you can feel a little less guilty about the fudge, if you feel guilty at all!)

**Note: This recipe freezes well for up to 3 months!

 

Nutrition Facts

Microwave Mini Cream Egg Fudge

Amount Per Serving

Calories 125 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 1g

Cholesterol 7mg2%

Sodium 26mg1%

Carbohydrates 13g4%

Sugar 10g11%

Vitamin A 90IU2%

Vitamin C 0.1mg0%

Calcium 17mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 125kcal | Carbohydrates: 13g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 26mg | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.2mg

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This recipe is part ofThe Country Cook Weekend Potluck!