Speckled Egg Easter Fudge

A simple recipe to make Speckled Egg Easter Fudge, using dark chocolate chips, peanut butter, almond milk and speckled eggs - the perfect way to treat your loved ones this Easter.

This fudge contains no condensed milk and all you need is a small square container to pour the fudge into.

Course Dessert

Cuisine American, South African

Keyword Chocolate, Easter, fudge, speckled eggs

Prep Time 15

Cook Time 1

Servings 4

Author Cat Barker

Ingredients

1 1/2 cups Dark Chocolate Chips or milk chocolate chips
2 tbsp peanut butter or any nut butter
2 tbsp almond milk or preffered milk
100 g speckled eggs

Instructions

In a small saucepan over a medium heat, melt all of the ingredients except the speckled eggs.
Once melted, pour into a small square container (mine was 12 x 12) that is lined with baking paper or tinfoil. Generously dot the fudge with speckled eggs.
Refrigerate for about 1 hour until set.
Store leftovers in an airtight container in the fridge.

Notes

Store this fudge in the fridge

You can use Milk Chocolate instead of Dark

Peanut Butter can be substituted with Almond / Cashew Nut butter