This slow cooker 3-ingredient white chocolate Easter fudge is exactly the kind of holiday treat my kids swarm the kitchen for—and, honestly, it’s usually gone before dinner even hits the table. It’s creamy, sweet, and packed with pastel speckled chocolate eggs, but the best part is how low-effort it is. You toss everything into the slow cooker, give it a few lazy stirs, and let it melt into the smoothest fudge. For busy spring days when you’re juggling work, school events, and getting a holiday meal on the table, this is the kind of dessert that makes you look extra festive with almost no extra work.
Cut the fudge into small squares and pile them onto a platter or cake stand for the dessert table, or tuck a few pieces into cupcake liners for easy grab-and-go treats. It pairs well with coffee or hot chocolate for the grown-ups and a cold glass of milk for the kids. I like to stash a few pieces in the fridge so they’re extra firm and cool after a warm dinner, but you can also serve them at room temperature for the creamiest, melt-in-your-mouth texture. This fudge is rich, so small pieces go a long way—perfect as a little sweet bite after a big Easter ham or potluck spread.
Slow Cooker 3-Ingredient White Chocolate Easter FudgeServings: 24
Ingredients
3 cups (about 18 oz / 510 g) high-quality white chocolate chips or chopped white chocolate
1 can (14 oz / 397 g) sweetened condensed milk
2 cups (about 10 oz / 285 g) mini pastel candy-coated chocolate eggs, divided
Directions
Line an 8x8-inch or 9x9-inch baking pan with foil, letting some hang over the sides to make it easy to lift the fudge out later. Lightly mist the foil with nonstick spray or rub with a tiny bit of butter so the fudge releases cleanly.
Add the white chocolate chips (or chopped white chocolate) and the sweetened condensed milk to the bowl of your slow cooker. Stir to coat the chocolate in the milk as much as you can—it will look thick and sticky, that’s okay.
Cover the slow cooker and set it to LOW. Let the mixture warm for about 45 minutes to 1 hour, stirring every 15 minutes. Each time you stir, scrape along the bottom and sides so nothing scorches. The mixture is ready when it’s completely smooth, glossy, and thick with no visible chocolate pieces.
Turn off the slow cooker and remove the lid. Let the fudge mixture sit for 3 to 5 minutes to cool slightly—this helps keep the candy shells from cracking too much when you stir them in.
Reserve about 1/2 cup of the mini pastel candy-coated chocolate eggs for the top. Gently fold the remaining eggs into the warm fudge mixture until they’re evenly distributed. Don’t overmix; a few streaks of color from the shells is normal and actually looks pretty in the finished fudge.
Quickly pour or scrape the fudge mixture into the prepared foil-lined pan. Use a spatula to spread it into an even layer, pressing it gently into the corners and smoothing the top.
Sprinkle the reserved 1/2 cup of mini pastel eggs evenly over the top of the fudge. Lightly press them into the surface with the back of a spoon or your fingertips so they stick but still stay visible and bumpy on top.
Let the fudge cool at room temperature for about 1 to 2 hours, then transfer the pan to the refrigerator and chill for at least 2 more hours, or until very firm. For the creamiest texture, avoid chilling overnight if you can help it—white chocolate can firm up a bit too much if it’s left very cold for a long time.
Once the fudge is set, use the foil overhang to lift the entire block out of the pan and onto a cutting board. Peel the foil back from the sides.
Using a sharp knife, cut the fudge into small squares or rectangles. Wipe the knife clean between cuts for neat edges and to keep the cross sections of pastel eggs looking crisp. Serve immediately or store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Variations & Tips
For different holidays or color schemes, swap the pastel mini eggs for other candy-coated chocolates in seasonal colors—think red and green for Christmas or orange and brown for fall. If you can’t find mini candy eggs, use roughly chopped regular candy-coated chocolate eggs or even classic candy-coated chocolate pieces in pastel shades. To dial down the sweetness a bit, you can stir in up to 1/2 cup of lightly salted roasted peanuts or almonds along with the candy eggs (this technically adds another ingredient, but it’s a nice salty crunch if you’re okay breaking the 3-ingredient rule). For a slightly firmer fudge that travels well to school parties or potlucks, chill it fully overnight and let it sit at room temperature for 10 to 15 minutes before cutting. If your slow cooker runs hot, prop the lid open a crack with a wooden spoon while cooking and stir more frequently to prevent scorching. You can also halve the recipe and use a smaller pan if you don’t need a big batch—though in my house, the kids make sure a full batch disappears well before dinner.
