Speckled egg Easter fudge
Easy to make festive Easter fudge - you simply need to try. It's also a great baking activity to try with children over the Easter weekend - beat the boredom with fudge!
- 1 1/2 cup dark chocolate chips
- 2 Tbs peanut butter
- 2 Tbs almond milk
- 100 g speckled eggs
In a small saucepan, over a medium heat, melt all the ingredients except for the speckled eggs.
Once melted, pour into a small square container (12cm x 12cm) that has been lined with baking paper or tinfoil. Generously dot the fudge with the speckled eggs.
Refrigerate for about 1 hour until set.
Store leftovers in an airtight container in the fridge.
You can use milk chocolate instead of dark chocolate.
Peanut butter can be substituted with almond or cashew nut butter.
Recipe reprinted with permission from Cat Carstens.