This Cadbury Creme Egg Fudge is the best fudge ever. It's ultra-creamy, rich and it's chocolate squares are stuffed with gooey crème egg pieces. What's not to love? The fudge is a no-bake, melt-and-pour recipe that's perfect for everything Easter.
RECIPE ESSENTIALS
🍽️ Course: Dessert / Candy / No-Bake Treat
⏱️ Cooking Time: 10 minutes prep + 2-3 hours chill
🍴 Servings: 16-25 squares (depending on how you cut them)
🧄 Flavor Profile: Rich chocolate, creamy, sweet, gooey crème centers, candy crunch
🍚 Best Served With: Coffee, tea, milk, Easter dessert boards, brunch spreads
🧊 Make Ahead?: Yes, ideal 1-3 days ahead
Summarize and Save This Content On
Every holiday has a signature dessert and Easter is no different. The Cadbury Creme Egg is an iconic chocolate-and-creme combo that is perfect for sharing. It's the kind of dessert that everyone loves and vanishes from the plate moments after it's served.
This was inspired by my Rice Krispies Easter eggs. It pairs well with this coffee milkshake.
Jump to:
⭐️⭐️⭐️⭐️⭐️ Reader Review
"I just made it for our party and it was the FIRST dessert gone. Everyone asked for the recipe!"
-Sandy
Why You Will Love This Recipe
- Easy melt-and-pour recipe: No candy thermometer, no complicated steps, no stress.
- Totally festive: Cadbury crème egg pieces make every square look like Easter in dessert form.
- Perfect texture: Smooth, creamy chocolate fudge with gooey candy pockets and a creme egg.
Ingredients
This fudge uses simple, easy-to-find ingredients and comes together fast.
- Semi-sweet chocolate and Sweetened condensed milk: The secret to classic, ultra-creamy, foolproof fudge.
- Cadbury crème eggs: Adds gooey crème bites.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Mini Egg Fudge: Swap crème eggs for candy-coated mini eggs for more crunch and pastel color.
- Milk Chocolate Version: Use milk chocolate chips for a sweeter, creamier Easter Egg Fudge.
- White Chocolate Creme Egg Fudge: Use white chocolate for a super sweet twist.
- Extra Texture: Stir in chopped nuts or crushed cookies for a little crunch in every bite.
Check out this Easter bark if you love all things Cadbury.
How to Make Cadbury Creme Egg Fudg,e
This fudge is easy enough for beginners and quick enough for last-minute holiday baking. Line an 8x8 square pan with parchment paper and leave the sides high.
Put your chocolate and sweetened condensed milk in a medium heat-safe bowl and place over a small pan with about an inch or so water. With the heat on low, allow the steam to melt the chocolate. Once fully melted it will be slightly thickened.
While the chocolate is melting prepare your crème eggs by chopping 6 in half.
As soon as the chocolate mixture is ready, chop the 4 remaining crème eggs and immediately add to the chocolate. Stir until blended. Transfer to the prepared pan and spread quickly, as even as you can.
Carefully press down the 6 remaining halved crème eggs into the fudge and chill in the fridge for about 3 hours or until set and firm.
Recipe Tips
- Line your pan: Parchment paper with overhang makes lifting and slicing ridiculously easy.
- Don't overheat the chocolate: Melt low and slow (or microwave in short bursts) to keep it silky smooth.
- Chill crème eggs before chopping: Cold eggs cut cleaner and are less sticky.
- Work quickly after melting: Fudge thickens fast once it cools, so spread it right away.
- For clean slices: Warm your knife under hot water, wipe dry, and slice (repeat between cuts).
If you love recipes like this that don't need to be baked, you may also enjoy no-bake chocolate oatmeal cookies
Try these Cadbury mini egg cookies if you love all things Cadbury.
Storage Directions
Cadbury Creme Egg Fudge stores beautifully, which makes it the perfect kind of dessert.
Store in an airtight container in the fridge for up to 5 days which is great because you can make ahead of time. For the best texture, let pieces sit at room temperature for 15 minutes before serving.
Freeze tightly wrapped squares (or entire pan) for up to 2-3 months. Thaw overnight in the fridge or on the counter for a couple hours before serving.
Serving Suggestions
- Add to an Easter dessert table with treats like cookies, cupcakes, marshmallow popcorn bars, and brownies.
- After dinner serve this fudge with an Easter cheesecake pie for dessert.
- Serve this baked honey mustard ham and ham sauce for dinner.
Recipe FAQs
Yes. Combine chocolate and sweetened condensed milk in a microwave-safe bowl and heat in 20-30 second bursts, stirring well each time, until smooth. Then fold in chopped crème eggs, spread in a lined pan, and chill until firm.
Soft fudge usually means it needs more chilling time so chill longer (3+ hours), and store it in the fridge for the firmest slices.
Absolutely! Mini crème eggs work great and are easier to chop.
Chill the fudge until very firm. Then warm a sharp knife under hot water, wipe it dry, and slice.
If you enjoy delicious Easter recipes like this, check out these Rice Krispies Easter eggs and these Easter cookie cups. They are both to die for!
More Easter Recipes
Do you love chocolatey Easter treats? Here are more spring desserts you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Easter Egg Fudge
Ingredients
- 14 ounces semi-sweet chocolate
- 1 can (14 oz) sweetened condensed milk
- 10 Cadbury crème eggs divided and chilled
Instructions
- Line an 8x8 square pan with parchment paper, leave the sides high.
- Put your chocolate and sweetened condensed milk in a medium heat-safe bowl and place over a small pan with about an inch or so water. With the heat on low, allow the steam to melt the chocolate. Once fully melted it will be slightly thickened.
- While the chocolate is melting prepare your crème eggs by chopping 6 in half.
- As soon as the chocolate mixture is ready, chop the 4 remaining crème eggs and immediately add to the chocolate. Stir until blended. Transfer to the prepared pan and spread quickly, as even as you can.
- Carefully press down the 6 remaining crème eggs into the fudge and chill in the fridge for about 3 hours or until set and firm.
Notes
- Line your pan: Parchment paper with overhang makes lifting and slicing ridiculously easy.
- Don't overheat the chocolate: Melt low and slow (or microwave in short bursts) to keep it silky smooth.
- Chill crème eggs before chopping: Cold eggs cut cleaner and are less sticky.
- Work quickly after melting: Fudge thickens fast once it cools, so spread it right away.
- For clean slices: Warm your knife under hot water, wipe dry, and slice (repeat between cuts).
Sandy says
I was so excited for Easter crème eggs to be back in stores so I could try to make this fudge recipe and I just made it for our party and it was the FIRST dessert gone. Everyone asked for the recipe! I will definitely be making it until the eggs are gone lol Thx for sharing. Love your site.
Karin and Ken says
Sounds like you enjoy this fudge as much as we do! Thanks for taking the time to let me know. You just made my day. All the best. Karin