Slow Cooker Speckled Egg Fudge Directions:
Lightly coat the inside of a 4-quart slow cooker with nonstick spray.
Pour the pastel speckled candy eggs into the bottom of the slow cooker in an even layer.
Add the white chocolate chips evenly over the candy eggs without stirring.
Pour the sweetened condensed milk evenly over the white chocolate chips, covering most of the surface.
Cover with the lid and cook on LOW for 1 hour 15 minutes, checking at 45 minutes.
After 45 minutes, gently run a heatproof spatula around the inside edge every 20 minutes without fully stirring the center.
When the chocolate is fully melted and glossy, turn off the slow cooker.
Gently fold the mixture 6–8 times just until the melted chocolate and condensed milk are combined, keeping some candy eggs whole or in large chunks.
Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
Transfer the warm fudge mixture into the prepared pan and spread into an even 1-inch-thick layer.
Cool at room temperature for 30 minutes.
Refrigerate for 2 hours until fully set.
Lift out using the parchment overhang and cut into 16 squares, each approximately 2x2 inches.
WW Points Calculation
Cadbury Mini Eggs, 12 oz → 84.00
Ghirardelli White Chocolate Chips, 18 oz → 144.00
Great Value Sweetened Condensed Milk, 14 oz → 66.00
Points Information:
Total Points: 294.00
Servings: 16 servings (1 square, 2x2-inch each)
Points per serving: 18.38
Nutrition Information
Calories: 340
Fat: 17g
Protein: 4g
Carbohydrates: 44g
Sugar: 39g
Sodium: 85mg
I'm waiting for your comments! Enjoy!
