Easter egg fudge

Serves 12

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x1 x2 x3

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1 x 397g tin of condensed milk

400g leftover Easter chocolate, broken into pieces

100g mini eggs, roughly crushed

2 tbsp Sprinkles

Line a 20cm square tin with parchment paper. Combine the condensed milk and leftover chocolate in a saucepan over low heat. Heat and stir until the mixture has melted.
Allow to cool slightly before folding in half of the mini eggs.
Pour into the prepared tin and smooth the top with a spatula. Sprinkle on the remaining mini eggs and sprinkles. Refrigerate for a minimum of four hours, or overnight if possible.
Remove from the fridge and leave to sit at room temperature for 20 minutes before slicing into squares.

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