Cashew nut white fudge Easter eggs 

Cashew nut white fudge Easter eggs

Easter. Fudge.
With. Sprinkles.

Oh, yes! You heard right! These bite-sized treats from Ate Kitchen are SO yummy, SO easy to make, and perfect for the whole fam to whip up together. You'll be choosing these nibbles over boring chocolate eggs any day!

Did we mention the sprinkles?? Thank you Ate Kitchen for this fantastic recipe. 


  • White Baking Chocolate Buttons 500g
  • Butter 30g
  • Condensed Milk 1 can (385g)
  • MONTAGU SNACKS Cashew Nuts 150g 
  • MONTAGU SNACKS Caramel Coated Cashew Nuts 150g
  • Assorted Sprinkles


  1. Place the white chocolate, butter and condensed milk in a bowl over a pot of hot water and allow to melt completely while stirring gently.
  2. Roughly chop the yoghurt, and caramel, coated cashew nuts and add them to the melted mixture.
  3. Line a 210mm x 270mm cake tin with baking paper and pour the fudge mixture in.
  4. With a palette knife, push the mixture to the edges and smooth the top of the warm fudge.
  5. Cover with assorted sprinkles, and allow to set in a cool area for a couple of hours.
  6. Once set, cut with an Easter egg shaped cookie cutter.
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