1. Prepare the Pan

• Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
• Lightly grease the parchment paper with a touch of butter or cooking spray.

2. Melt the Fudge Base

• In a heatproof bowl, combine chocolate chips, sweetened condensed milk, and butter.
• Microwave method: Heat in 30-second intervals, stirring well each time, until smooth and melted.
• Stovetop method: Use a double boiler (heatproof bowl over simmering water) and stir until fully melted and smooth.
• Remove from heat and stir in vanilla extract and salt.

3. Fold in Cadbury Mini Eggs

• Let the fudge mixture cool slightly (about 3 minutes).
• Stir in crushed Cadbury Mini Eggs, ensuring they’re evenly distributed.

4. Pour and Add Cadbury Creme Eggs

• Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
• Gently press halved Cadbury Creme Eggs into the top of the fudge.
• For extra flair, drizzle with melted white chocolate or top with sprinkles.

5. Chill and Set

• Refrigerate for 2–3 hours, or until completely firm.
• For faster setting, freeze for 1 hour.

6. Slice and Serve

• Lift the fudge out using the parchment paper overhang.
• Use a sharp knife to cut into 24 squares.
• Serve at room temperature or slightly chilled for the best texture.