Get ready to fall in love with this rich, dreamy Easter Chocolate Fudge Recipe that delivers an irresistible combination of creamy chocolate, crunchy mini eggs, and festive sprinkles—all wrapped up in a delightfully easy, no-bake treat! Whether it’s for a springtime celebration or an afternoon pick-me-up, these fudge squares are as eye-catching as they are delicious, and they’ll become a highlight of your holiday table in no time.
Ingredients You’ll Need
The beauty of this Easter Chocolate Fudge Recipe is that it’s built on a handful of simple, staple ingredients that come together to create something truly special. Each component has a job—whether it’s adding luscious creaminess, a punch of chocolate, or a little festive crunch—ensuring every bite is a celebration.
- Semi-sweet chocolate chips (3 cups): The heart of the fudge, offering deep chocolate flavor and a perfectly smooth texture.
- Sweetened condensed milk (1 can, 14 oz): Makes the fudge luxuriously creamy and gives it just the right amount of sweetness.
- Unsalted butter (¼ cup): Adds richness and helps achieve that classic melt-in-your-mouth feel.
- Vanilla extract (1 teaspoon): Enhances all the flavors and gives a lovely aromatic note in every bite.
- Salt (½ teaspoon): Just a hint to balance the sweetness and make the chocolate flavor pop.
- Pastel mini chocolate eggs (½ cup, crushed or whole): For festive crunch, color, and extra bursts of chocolate.
- Festive Easter sprinkles (¼ cup, optional): Adds playful color and holiday cheer on top—feel free to get creative!
How to Make Easter Chocolate Fudge Recipe
Step 1: Prepare Your Pan
Start by lining an 8×8-inch baking dish with parchment paper, making sure to let the sides hang over a bit. This trick is more than just tidy; it’s your secret to lifting out the fudge cleanly and making perfect squares later on with zero stress.
Step 2: Melt the Chocolate Mixture
In a medium saucepan set over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Stir steadily with a spatula or wooden spoon; patience here means a velvety smooth fudge with no scorched bits. Continue stirring until the entire mixture is glossy and fully melted.
Step 3: Add Flavorings
Take your saucepan off the heat, then stir in the vanilla extract and salt. These two little additions might seem minor, but they round out and brighten the overall flavor, turning good fudge into truly great fudge.
Step 4: Fold in Mini Eggs
Gently fold in half of your pastel mini chocolate eggs—use a light touch so you don’t smash every colorful shell. They’ll add a delightful texture and a pretty speckle of color throughout the fudge once it’s sliced.
Step 5: Pour and Top
Pour the thick, delicious fudge mixture into your prepared pan, using a spatula to smooth the top. Then, take the remaining chocolate eggs and gently press them onto the surface, followed by a liberal shower of festive Easter sprinkles if you’re using them. This is your moment to get creative with color!
Step 6: Chill to Set
Place the pan in the refrigerator for at least 3 hours, or until the fudge is completely firm. The chilling time is where the magic happens—your fudge will set up into clean, neat slices that hold their shape beautifully.
Step 7: Slice and Serve
Once the Easter Chocolate Fudge Recipe has set, just lift the whole slab out using the parchment paper, and cut it into 25 delightful squares. You can serve them slightly chilled for extra density, or let them come to room temperature for the softest, creamiest bite.
How to Serve Easter Chocolate Fudge Recipe
Garnishes
For a true holiday flourish, scatter a few extra mini chocolate eggs or an extra pinch of pastel sprinkles on top of each square just before serving. Even a delicate dusting of powdered sugar can add that storybook magic!
Side Dishes
This fudge is amazing with fresh spring berries, like sliced strawberries or raspberries, which keep things bright and balance the richness. A scoop of vanilla bean ice cream makes for an incredible contrast in both temperature and flavor.
Creative Ways to Present
Arrange the fudge on a pastel platter, nestle squares in cupcake wrappers for a party, or wrap individual pieces in cellophane and tie with a ribbon for the cutest edible Easter gifts. If you’re going big, use a tiered dessert stand and let those colorful eggs really shine!
Make Ahead and Storage
Storing Leftovers
Store any leftover Easter Chocolate Fudge Recipe in an airtight container and pop it in the refrigerator—each square will stay fresh and divine for up to a week. A sheet of parchment between layers means no sticky surprises when you reach for another piece!
Freezing
For longer storage, you can freeze the fudge. Wrap individual portions tightly in plastic wrap, then store them all in a freezer-safe bag or container. When you crave a piece, just thaw at room temperature for about 30 minutes—it’ll taste just as luscious as the day you made it.
Reheating
You don’t actually need to reheat this fudge, but if it gets a bit too firm when chilled, just let your pieces sit at room temperature for 10-15 minutes before serving. This brings out the creaminess and lets the flavors bloom beautifully.
FAQs
Can I use different kinds of chocolate chips?
Absolutely! While the classic Easter Chocolate Fudge Recipe calls for semi-sweet chips, feel free to switch in milk or white chocolate chips for something different. Each swap brings a unique flavor and can be matched to your personal preference (or whatever you have on hand).
What if I don’t have mini chocolate eggs?
No mini eggs in the pantry? No sweat! You can use chopped chocolate bars, colorful candies, or even swirl in some marshmallow fluff or peanut butter for a fun twist. This recipe is all about joy and flexibility.
How do I make clean cuts for serving?
The trick is to use a sharp knife wiped clean (and slightly warmed) between cuts. You can even dip your knife in hot water and dry it off for ultra-smooth and tidy squares every time.
Is this fudge very sweet?
This Easter Chocolate Fudge Recipe is sweet, but the touch of salt and semi-sweet chips keep the flavors beautifully balanced. If you like things even less sweet, dark chocolate chips work wonderfully and add a richer depth.
Can kids help make this recipe?
Yes, this recipe is super kid-friendly! Children can help decorate with mini eggs and sprinkles, and with some adult supervision at the stove, they’ll love being part of your Easter tradition.
Final Thoughts
If you’re searching for a cheerful, crowd-pleasing treat, I can’t recommend this Easter Chocolate Fudge Recipe enough. It’s colorful, decadent, and genuinely fun to make—and share! I hope you’ll give it a try and make it part of your sweetest Easter memories.
Print
Easter Chocolate Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 15 minutes
- Yield: 25 squares
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and creamy delight of Easter Chocolate Fudge. This easy-to-make treat is perfect for the holiday season or any time you crave a decadent chocolatey dessert.
Ingredients
Main Fudge Ingredients:
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Additions:
- ½ cup pastel mini chocolate eggs (crushed or whole)
- ¼ cup festive Easter sprinkles (optional)
Instructions
- Prepare the Fudge: Line an 8×8-inch baking dish with parchment paper. Melt chocolate chips, condensed milk, and butter in a saucepan. Stir in vanilla and salt.
- Combine: Fold in half of the mini chocolate eggs. Spread the mixture in the pan.
- Add Toppings: Press remaining chocolate eggs and sprinkles on top.
- Chill: Refrigerate for at least 3 hours. Cut into squares and serve.
Notes
- Experiment with different chocolate varieties or add-ins for unique flavors.
- Store leftovers in the refrigerator for optimal freshness.
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 18g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
