White Chocolate Mini Egg Funfetti Fudge

White Chocolate Mini Egg Funfetti Fudge

If you’re looking for a dessert that’s equal parts easy and impressive, this White Chocolate Funfetti Fudge with Mini Egg Topping is your new go-to.

Imagine creamy, melt-in-your-mouth white chocolate fudge studded with rainbow sprinkles, topped with whole mini eggs for a pop of color and crunch.

It’s festive, fun, and oh-so-delicious—perfect for Easter, birthdays, or just because.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Pan
Line an 8×8-inch square baking pan with parchment paper, letting the edges hang over for easy removal later. A light spritz of nonstick spray on the bottom ensures nothing sticks. We want clean cuts and no tears when it’s time to slice!

Step 2: Melt That White Chocolate Bliss
In a microwave-safe bowl (or using a double boiler), gently melt the white chocolate chips with sweetened condensed milk. Stir frequently to avoid burning—nobody likes sad, scorched chocolate. Once smooth and glossy, stir in vanilla extract for that extra oomph.

Step 3: Add the Funfetti Magic
Now comes the fun part! Fold in those rainbow sprinkles. Be gentle—you don’t want to deflate the mixture or turn the sprinkles into mush. Think of it as giving your fudge a confetti hug.

Step 4: Press and Decorate
Pour the mixture into your prepared pan, smoothing it out with a spatula. Tap the pan lightly on the counter to release air bubbles. Now, here’s the star move: press whole mini eggs evenly across the surface of the fudge. Gently push them down slightly so they stick but remain intact.

Step 5: Chill and Slice
Pop the pan into the fridge for at least 2 hours—or until firm enough to slice cleanly. Patience is key here, my friend. Once chilled, lift the fudge out by the parchment paper and place it on a cutting board. Use a sharp knife to cut into squares or rectangles. For clean cuts, wipe the blade between slices. Serve these beauties on a platter, and watch them disappear faster than you can say “yum.”

Pro Tips

• Use high-quality white chocolate: Cheap chips can seize up during melting, ruining your texture game.
• Choose jimmies for sprinkles: They hold their shape better and won’t bleed into the fudge.
• Press mini eggs gently: You want them embedded just enough to stay put but not squished.
• Work quickly when folding ingredients: Overmixing can cause the sprinkles to bleed their colors.
• Chill overnight for best results: The longer it sets, the easier it is to handle.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for up to 1 week. Bring to room temp before serving for optimal texture.
• Freezer: Wrap individual pieces in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight.

Print Recipe

White Chocolate Mini Egg Funfetti Fudge

Cooking Method: No-cook Courses: Desserts

Difficulty: Beginner Prep Time 15 mins Rest Time 2 hrs Total Time 2 hrs 15 mins

Servings: 8 Calories: 180

Best Season: Spring

Dietary:

Nut Free Vegetarian

Description

This White Chocolate Funfetti Fudge with Mini Egg Topping combines creamy white chocolate and colorful sprinkles with a crown of whole mini eggs for a dessert that’s festive, fun, and effortlessly delicious. Perfect for parties, holidays, or anytime you need a sweet pick-me-up.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup white chocolate chips
• ¹⁄₂ cup sweetened condensed milk
• 1 tsp pure vanilla extract
• ¹⁄₄ cup rainbow sprinkles (jimmies work best!)
• 10 whole mini eggs (for topping)

Instructions

1. Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the paper with nonstick spray.
2. In a microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring after each, until fully melted and smooth. Alternatively, use a double boiler. Stir in vanilla extract.
3. Gently fold in the sprinkles, being careful not to overmix.
4. Pour the mixture into the prepared pan, spreading evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.
5. Press whole mini eggs evenly across the surface of the fudge, gently pushing them down slightly so they stick but remain intact.
6. Refrigerate for at least 2 hours, or until firm. For best results, chill overnight.
7. Lift the fudge out using the parchment paper and transfer to a cutting board. Cut into squares or rectangles. Wipe the knife between cuts for clean edges. Serve and enjoy!

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 23g8%

Sugars 20g

Protein 3g6%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Sprinkle choice matters: Avoid nonpareils (the tiny round sprinkles) as they tend to bleed color. Jimmies hold their shape better.
• Mini egg substitution: If unavailable, try other hard-shelled candies like M&M’s.
• Make ahead: Prepare a day in advance and store in the fridge until ready to serve.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: White chocolate fudge, funfetti dessert, mini egg topping, no-bake treats, Easter sweets.