Cadbury Easter Egg Fudge

Cadbury Easter Egg Fudge

– 1 ½ Cups Dark Chocolate Chips – 1 ½ Cups White Chocolate Chips – 1 Container Chocolate Frosting 16 ounces – 1 Container White Frosting 16 ounces – ¼ Cup Cadbury Mini Eggs – 3 Cadbury Creme Eggs – 1 Teaspoon Almond Extract – Easter Nonpareils Sprinkles

In two small microwave safe bowls, place the dark chocolate chips into one and the white chocolate chips into another.

Then, take turns microwaving each of them in 30-second intervals, stirring well between each until smooth and creamy.

Next, add the almond extract to the white frosting and stir to combine.

Do not add the almond extract straight to the chocolate mixture. This will seize the chocolate and make it impossible to use.

Next, pour the white chocolate and frosting mixture over the top and spread it out evenly. Tap the sides of the pan again to smooth it out and make it level.

Using a butter knife or the pointed end of a steak knife, swirl through the fudge in a squiggly pattern to slightly mix the layers a bit.

After that, top your white fudge layer with crushed mini eggs and Easter sprinkles. You can use as many sprinkles as desired. After I have put the last toppings on, I like to lightly press down on all of it with my hand so the toppings really stick to the fudge layer.