Direction

1. Line an 8×8 or 9×9 pan with parchment paper, making sure to leave an overhang so you can use it as a sling. Set aside.
2. Break the large creme eggs into large pieces, trying to ladle the creme in the chocolate pieces.
3. Place the chocolate chips and white chocolate chips in separate microwave-safe bowls. Individually microwave for 90 seconds to 2 minutes, stopping to stir every 30 seconds so the chips. Do not let them burn or get too dry. When chocolate is smooth and shiny, set aside.
4. Microwave each tub of frosting on high for 1 minute. Stir the frosting until smooth and melted.
5. Add the almond extract to the white frosting and stir until thoroughly combined.
6. Combine the chocolate frosting with the melted chocolate chips and the white frosting with the melted white chocolate chips. Stir well.
7. Pour the chocolate mixture into the prepared pan and tap to spread it out. Sprinkle the larger Cadbury creme eggs (with creme) into the tacky chocolate.
8. Pour the white chocolate mixture over the top of the chocolate layer and tap to spread. Use a butter knife or skewer to swirl the fudge and Cadbury creme.
9. While the white chocolate layer is still tacky sprinkle with the crushed mini eggs and the Easter sprinkles. Measure the sprinkles with your heart.
10. Place uncovered in the refrigerator for 3 hours or until set. Cut into 1-inch squares.