This slow cooker 3-ingredient Cadbury Egg fudge is the kind of recipe that makes people think you’ve been stirring a pot on the stove all morning, when really your slow cooker did all the work while you were doing other things. My sister actually brought a pan of this to our family brunch, and everyone was convinced she’d fussed with candy thermometers and double boilers. The secret? Just chocolate, sweetened condensed milk, and a pile of chopped Cadbury Creme Eggs that melt into the richest, creamiest Easter fudge. It’s perfect for busy weekends, holiday brunches, or anytime you want a fun, crowd-pleasing dessert with almost zero effort.
Cut the fudge into small squares and serve it on a pretty platter alongside coffee, hot chocolate, or a simple fruit tray to balance the sweetness. It’s great on a brunch dessert table next to cinnamon rolls or muffins, or tucked into lunchboxes as a special treat. For a slightly fancier vibe, you can sprinkle a little flaky sea salt on top right before serving, or plate a couple of squares with fresh berries. The fudge is rich, so smaller pieces go a long way.
Slow Cooker 3-Ingredient Cadbury Egg FudgeServings: 25-36 small squares, depending on how you cut them
Ingredients
3 cups (about 18 oz / 510 g) good-quality milk chocolate chips or chopped milk chocolate
1 can (14 oz / 396 g) sweetened condensed milk
10-12 Cadbury Creme Eggs (regular size), well chilled and roughly chopped, divided
Directions
Line an 8x8-inch (20x20 cm) baking pan with parchment paper, letting it overhang on two sides to create handles for easy lifting later. Lightly spritz the parchment with nonstick spray if you like, then set the pan aside.
Chill the Cadbury Creme Eggs in the fridge or freezer for at least 20-30 minutes, then roughly chop them into bite-sized pieces. Keep the chopped pieces chilled while you start the fudge so the fondant centers stay gooey but don’t completely melt away. Reserve about 1/3 of the chopped eggs for pressing on top later.
Add the milk chocolate and the entire can of sweetened condensed milk to the bowl of a slow cooker. Give everything a quick stir to coat the chocolate in the condensed milk.
Cover the slow cooker with the lid and set it to LOW. Let the mixture cook for 45-60 minutes, stirring every 15-20 minutes. You want the chocolate fully melted and the mixture thick, glossy, and smooth. The exact time can vary depending on your slow cooker, so keep an eye on it the first time you make it.
Once the mixture is completely smooth, turn off the slow cooker and unplug it. Let the fudge base sit uncovered for about 5 minutes to cool slightly; it should still be warm and spreadable but not piping hot. This helps keep the Cadbury egg pieces more defined instead of fully melting.
Gently fold in about 2/3 of the chopped Cadbury Creme Eggs, working quickly but carefully so you don’t overmix and lose all the visible bits of fondant center. You want streaks and pockets of the yellow and white filling running through the fudge.
Scrape the fudge mixture into the prepared parchment-lined pan and spread it into an even layer with a spatula. While the fudge is still soft, press the remaining chopped Cadbury Creme Eggs over the top, lightly pushing them in so they adhere but still stay visible. Aim for a mix of chocolate shell and exposed gooey centers on top for that pretty, studded look.
Tap the pan gently on the counter a few times to knock out any air bubbles and help the fudge settle into a thick, even layer with a smooth, glossy top.
Let the fudge cool at room temperature until it reaches about room temp, then transfer the pan to the refrigerator. Chill for at least 2-3 hours, or until the fudge is completely firm and sliceable. For the cleanest cuts, you can chill it overnight.
Once fully set, use the parchment overhang to lift the fudge out of the pan onto a cutting board. With a sharp knife, cut into small squares, wiping the knife clean between cuts if needed to keep the edges neat and show off the gooey Cadbury centers.
Store the fudge squares in an airtight container in the refrigerator for up to 1 week. For best texture, let them sit at room temperature for about 10-15 minutes before serving so the fudge softens slightly and the centers look extra creamy.
Variations & Tips
Use mini Cadbury Creme Eggs: Swap the regular-size eggs for about 20-24 mini Cadbury Creme Eggs. Chill and chop them the same way; they’re a bit easier to cut and scatter more evenly through the fudge. Mix chocolates: For a slightly less sweet fudge, use half milk chocolate and half semisweet chocolate chips. The sweetened condensed milk and creme egg centers will still keep everything rich and creamy. Add a little crunch: Stir in 1/2 cup of chopped toasted almonds, hazelnuts, or pretzels along with the Cadbury pieces for a salty-crunchy contrast. Flavor twist: If you like, add 1 teaspoon of vanilla extract or 1/4 teaspoon of almond extract to the melted fudge base after turning off the slow cooker, before folding in the eggs. Just keep in mind this adds aroma but not another major ingredient, so it still feels like a super simple recipe. Topping ideas: Right after you press the chopped Cadbury eggs on top, sprinkle with a pinch of flaky sea salt or colorful Easter sprinkles for a fun brunch presentation. Different pan sizes: For thicker, tall squares like in the photo description, stick with an 8x8-inch pan. For slightly thinner pieces that stretch further for a crowd, use a 9x9-inch pan and cut into smaller squares. Slow cooker tips: Every slow cooker runs a little differently. If yours tends to run hot, crack the lid slightly or stir more often to prevent scorching around the edges. Don’t leave the chocolate and condensed milk on HIGH, or it can burn or seize. Food safety: Always use fresh, in-date sweetened condensed milk and store any leftovers in the refrigerator since the fudge contains dairy and candy with soft centers. Avoid letting the fudge sit out at room temperature for more than 2 hours at a party, especially in warmer weather. When melting chocolate in the slow cooker, make sure the crock and utensils are completely dry; even a little water can cause the chocolate to seize and turn grainy. If you prep the fudge ahead, keep it well covered so it doesn’t absorb fridge odors, and slice only what you need right before serving to keep the edges from drying out.
