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Easter-egg-fudge
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Slowcooker Mini Egg Fudge

Chocolate Fudge packed with mini eggs and cannabutter for the best Easter-inspired edible you've had!
Prep Time2 hours
Course: Dessert
Keyword: (Cannabutter), cannabis chocolate, easter
Servings: 0 people
Author: Steph Van De Ven
Cost: 15-20

Equipment

  • Slow Cooker
  • 8x8 inch pan
  • Parchment Paper
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting Board
  • Rolling Pin
  • large Ziploc Bag

Ingredients

  • 328 g Cardbury Mini Eggs
  • 1 can Condensed Milk
  • 2 cups Chocolate Chips
  • 1 tsp Vanilla Extract
  • 2 tbsp Cannabis Butter unsalted

Instructions

  • Pour the condensed milk and vanilla extract into the slow cooker.
  • Add in the chocolate chips and Cannabutter.Put the slow cooker on low and stir.
  • Set a timer for 10 minutes and stir when it goes off.
  • Repeat the setting of the timer and stirring for 2 hours until the fudge is smooth and melted together nicely.
  • Place half the mini eggs into a bag and crush with a rolling pin.
  • Line an 8x8 baking tin with parchment paper, and sprinkle the crushed mini-eggs over the bottom.
  • Add in a few whole mini-eggs. Pour in the fudge and mix in the crushed and whole mini-eggs in the baking pan.
  • Sprinkle the top with the remaining whole mini-eggs and then push in.Place in the fridge and set for a few hours.Cut the fudge into cubes.
    Enjoy!