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!
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. My aim is to make life easier for you.
💭 History of the Cadbury Creme Egg
The Cadbury 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 these chocolate 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.
🐇When and where to find Easter Creme Eggs
Although you can pretty much buy them any time 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!
You can usually get these eggs at the grocery store ( I bought mine in January). But if you can't find them at the grocery store, you can find them online through Amazon ( Cadbury Mini Easter Creme Eggs and Cadbury Mini eggs (colored)!
Kids love Easter creme eggs, mini 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 wish that I had made quadruple the amount I made. This recipe makes 25 small pieces (the size in the photos) but you can click on the highlighted blue servings number in the recipe card and adjust the recipe to how ever many servings you want. So, if you are looking for an easy bake sale idea, give these a try!
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).
This 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)!
🍪More 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:
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)!
And if you LOVE Easter Creme Eggs like I do, try my No Bake Easter Cream Egg Icebox Cake
My Amazon Recommendations (affiliate links)
📋 Microwave Mini Cream Egg Fudge Recipe
- 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!
This recipe is part of The Country Cook Weekend Potluck!