15 Cute Easter Dessert Ideas Everyone Will Love

Prepare pan

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

Make crust

In a medium bowl, combine 1 cup flour, oats, brown sugar, 1/2 teaspoon cinnamon, nutmeg, and 1/4 teaspoon salt. Stir in melted butter until mixture is crumbly.

Press firmly into the bottom of prepared pan.

Bake crust

Bake crust for 15 minutes until lightly golden. Remove from oven and let cool slightly while preparing the cheesecake layer.

Make cheesecake layer

Using an electric mixer, beat 16 ounces cream cheese and 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes. Add 2 eggs one at a time, beating well after each addition.

Mix in 1 teaspoon vanilla extract and sour cream until fully combined.

Add cheesecake layer

Pour cheesecake mixture over the warm crust and spread evenly with a spatula. Set aside.

Make carrot cake

In another bowl, whisk together grated carrots, 1/2 cup flour, 1/3 cup granulated sugar, vegetable oil, 1 egg, 1 teaspoon cinnamon, baking powder, and 1/4 teaspoon salt until well combined. Fold in nuts if using.

Layer and swirl

Drop spoonfuls of carrot cake batter over the cheesecake layer. Gently swirl with a knife or skewer to create a marbled effect.

Bake bars

Bake for 35 minutes until the center is just set and edges are lightly golden. The center should still have a slight jiggle.

Cool and chill

Remove from oven and cool completely at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight until fully chilled and set.

Make frosting

For the frosting, beat 4 ounces cream cheese and 2 tablespoons butter until fluffy. Gradually add powdered sugar and 1/2 teaspoon vanilla, beating until smooth.

Add milk 1 tablespoon at a time until desired consistency is reached.

Frost and serve

Lift bars from pan using parchment overhang. Spread frosting over the top or pipe decoratively.

Cut into 12 bars and serve chilled.

Preheat and prepare

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.

Mix dry ingredients

In a medium bowl, whisk together 1 3/4 cups flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.

Cream butter and sugar

In a large bowl, beat 1/2 cup softened butter and 1 cup sugar with an electric mixer on medium speed for 3 minutes until light and fluffy.

Add wet ingredients

Add 2 eggs one at a time, beating well after each addition. Mix in 2 teaspoons lemon zest, 3 tablespoons lemon juice, and 1 teaspoon vanilla extract.

Combine mixtures

Alternate adding the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with flour. Mix until just combined.

Fold in blueberries

Gently fold in the flour-coated blueberries using a spatula until evenly distributed.

Bake cupcakes

Divide batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.

Cool completely.

Make pink frosting

For frosting, beat 1 cup softened butter with an electric mixer until creamy. Gradually add 4 cups powdered sugar, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract.

Beat for 3 minutes until fluffy. Add pink food coloring to achieve desired shade.

Pipe frosting

Transfer frosting to a piping bag with a round tip. Pipe a large swirl on top of each cooled cupcake to create the bunny face.

Create bunny ears

Cut each mini marshmallow in half diagonally with kitchen scissors. Dip the sticky side in pink sanding sugar.

Press two halves onto each cupcake for bunny ears.

Add facial features

Add two candy eyes and one pink jelly bean or candy piece for the nose to complete each bunny face. Serve immediately or refrigerate up to 3 days.

Preheat and prepare

Preheat oven to 200°F (93°C). Line 2-3 baking sheets with parchment paper and set aside.

Beat egg whites

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy, about 1 minute. Add cream of tartar and salt, and continue beating until soft peaks form, about 2-3 minutes.

Add sugar gradually

Gradually add sugar, 1 tablespoon at a time, while continuing to beat on medium-high speed. Once all sugar is incorporated, add vanilla extract and beat on high speed until stiff, glossy peaks form, about 5-7 minutes.

The meringue should be thick and hold its shape.

Color the meringue

Divide meringue evenly into 4 small bowls. Add 2-3 drops of different gel food coloring to each bowl (pink, blue, yellow, and purple), and gently fold with a rubber spatula until color is evenly distributed.

Fill piping bag

Fit a piping bag with a large star tip. Place small dollops of each colored meringue inside the piping bag, creating stripes along the sides.

This will create a marbled pastel effect when piped.

Pipe cookies

Pipe 1-inch kiss-shaped swirls onto the prepared baking sheets, spacing them about 1 inch apart. Hold the piping bag vertically and apply even pressure, then quickly pull up to create a point.

Bake and cool

Bake for 1 hour 30 minutes, rotating pans halfway through. The meringues should be dry to the touch and easily lift off the parchment paper.

Turn off the oven and let meringues cool completely inside the oven with the door closed for at least 1 hour.

Store cookies

Once completely cooled, carefully remove meringues from parchment paper. Store in an airtight container at room temperature for up to 2 weeks.

Prepare muffin tin

Spray a 12-cup muffin tin generously with cooking spray and set aside.

Melt butter

Place 3 tablespoons butter in a large microwave-safe bowl and microwave on high for 30 seconds until melted.

Melt marshmallows

Add 4 cups mini marshmallows to the melted butter and microwave on high for 90 seconds, stirring halfway through, until marshmallows are completely melted and smooth.

Add flavorings

Stir in 1/4 teaspoon vanilla extract and 1/8 teaspoon salt until well combined.

Mix cereal

Add 5 cups crispy rice cereal to the marshmallow mixture and fold together with a rubber spatula until cereal is completely coated.

Fill muffin cups

Working quickly while mixture is still warm, spray your hands with cooking spray and divide the rice cereal mixture evenly among the 12 muffin cups, using about 1/3 cup per cup.

Shape nests

Using your greased fingers or the back of a greased spoon, press the mixture firmly into each cup and create a deep indentation in the center to form a nest shape.

Tint coconut

In a small bowl, combine 2 tablespoons shredded coconut with 1-2 drops yellow food coloring if using, and mix until coconut is evenly tinted to resemble straw.

Add coconut

Sprinkle a small amount of tinted coconut into the center indentation of each nest.

Add eggs

Place 3 mini chocolate eggs or jelly beans in the center of each nest, pressing gently into the coconut.

Chill nests

Refrigerate the nests for 30 minutes until completely set and firm.

Remove and serve

Carefully remove the nests from the muffin tin by running a butter knife around the edges and gently lifting out. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Preheat oven

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Boil butter mixture

In a medium saucepan, combine 1 cup water, 1/2 cup butter, and 1/4 teaspoon salt. Bring to a rolling boil over medium-high heat, stirring occasionally until butter melts completely.

Add flour

Remove from heat and add 1 cup flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from sides of pan, about 1 minute.

Incorporate eggs

Transfer dough to a mixing bowl and let cool for 5 minutes. Add 4 eggs one at a time, beating well after each addition until dough is smooth and glossy.

Pipe choux pastry

Transfer dough to a piping bag fitted with a large round tip. Pipe 12 large mounds (about 2 inches wide) for bodies and 12 smaller mounds (about 1 inch wide) for heads onto prepared baking sheets, spacing 2 inches apart.

Add decorations

Brush each mound lightly with egg wash. Insert 2 sliced almonds into each head piece for ears.

Press 2 mini chocolate chips into each head for eyes.

Bake puffs

Bake for 30 minutes until golden brown and puffed. Do not open oven door during baking.

Turn off oven, crack door slightly, and let puffs dry for 10 minutes. Remove and cool completely on wire rack.

Make strawberry cream

In a chilled bowl, beat 2 cups heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract with electric mixer on high speed until stiff peaks form, about 3-4 minutes. Gently fold in diced strawberries.

Chill cream

Refrigerate cream for 1 hour until well chilled and firm.

Fill puffs

Cut each cooled puff horizontally in half. Fill bottom halves generously with strawberry cream using a piping bag or spoon.

Replace tops.

Assemble chicks

Use orange food coloring or melted orange candy melts to paint small beaks on the head pieces. Attach heads to bodies using a small dollop of cream.

Serve

Serve immediately or refrigerate for up to 4 hours before serving. Best enjoyed within 24 hours.

Prepare chocolate mixture

Place 8 oz finely chopped white chocolate in a medium mixing bowl. In a small microwave-safe bowl, heat 1/4 cup heavy cream in the microwave for 30-45 seconds until hot but not boiling.

Pour the hot cream over the chopped white chocolate and let sit for 2 minutes to soften the chocolate.

Mix truffle base

Whisk the chocolate and cream together until completely smooth and well combined. Add 1/2 cup sweetened shredded coconut, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt.

Stir until evenly mixed throughout.

Chill mixture

Cover the bowl with plastic wrap and refrigerate for 2 hours until the mixture is firm enough to scoop and shape into balls.

Shape truffles

Line a baking sheet with parchment paper. Spread 1 cup sweetened shredded coconut on a plate.

Using a small cookie scoop or spoon, scoop about 1 tablespoon of the chilled mixture and quickly roll between your palms to form a smooth ball.

Coat with coconut

Roll each truffle ball in the shredded coconut until completely coated on all sides. Place coated truffles on the prepared baking sheet.

Repeat with remaining mixture to make 12 truffles total.

Final chill

Refrigerate the finished truffles for at least 15 minutes before serving to firm up. Store in an airtight container in the refrigerator for up to 1 week.

Mix dry ingredients

In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.

Cream butter and sugar

In a large bowl using an electric mixer, cream together 1 cup softened butter and 1 1/2 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy.

Add wet ingredients

Beat in 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until well combined, about 1 minute.

Combine dough

Gradually add the flour mixture to the butter mixture on low speed, mixing until just combined and a dough forms. Do not overmix.

Chill dough

Divide dough in half, shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for 2 hours or until firm.

Preheat oven

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Roll and cut cookies

On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Cut out flower shapes using cookie cutters and place cookies 2 inches apart on prepared baking sheets.

Bake cookies

Bake for 8-10 minutes until edges are just set but not browned. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prepare royal icing

To make royal icing, combine 3 cups powdered sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons warm water and beat on low speed for 7-10 minutes until stiff peaks form.

Color icing

Divide icing into separate bowls and tint with food coloring in pink, yellow, purple, and green. Adjust consistency with water for flooding (thinner) or piping (thicker) as needed.

Decorate cookies

Transfer icing to piping bags fitted with small round tips. Outline each cookie with icing, then flood the interior.

Add details like centers, petals, and leaves. Let icing dry completely for 4-6 hours before serving or stacking.

Preheat and prepare

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw 8 circles (about 3 inches diameter) as guides for the nests.

Make raspberry coulis

In a small bowl, mash 1/2 cup raspberries with 2 tablespoons icing sugar until smooth. Strain through a fine mesh sieve to remove seeds, creating a raspberry coulis.

Set aside.

Beat egg whites

In a large mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form, about 3 minutes.

Add sugar gradually

Gradually add caster sugar one tablespoon at a time while continuing to beat, increasing speed to high. Beat for 8-10 minutes until mixture is thick, glossy, and sugar is completely dissolved.

Test by rubbing a small amount between your fingers – it should feel smooth, not gritty.

Add stabilizers

Add vinegar, cornstarch, and vanilla extract to the meringue. Beat for 1 minute more until fully incorporated and mixture holds stiff, glossy peaks.

Shape meringue nests

Spoon or pipe the meringue onto the prepared circles on the baking sheet, creating nest shapes with raised edges and a depression in the center. Each nest should be about 3 inches wide.

Create raspberry swirl

Drizzle a small amount of raspberry coulis over each meringue nest and use a toothpick or skewer to gently swirl it through the meringue, creating a marbled effect.

Bake and cool

Bake in the preheated oven for 1 hour 30 minutes. The pavlovas should be crisp on the outside but still slightly soft inside.

Turn off the oven and leave pavlovas inside with the door closed for an additional 30 minutes to cool completely.

Whip cream

While pavlovas cool, whip the heavy cream with 2 tablespoons icing sugar and 1 teaspoon vanilla extract until soft peaks form, about 3-4 minutes.

Assemble and serve

Once pavlova nests are completely cool, carefully remove from parchment paper. Spoon whipped cream into the center of each nest and top generously with fresh raspberries.

Garnish with mint leaves and serve immediately.

Prepare muffin tin

Line a standard muffin tin with 12 paper cupcake liners and set aside.

Melt chocolate base

Place 1 and 1/2 cups of chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until completely melted and smooth, about 90 seconds total.

Create chocolate layer

Spoon about 1 tablespoon of melted chocolate into the bottom of each lined muffin cup, spreading it slightly up the sides. Refrigerate for 15 minutes until firm.

Mix peanut butter

In a medium bowl, mix together the peanut butter and powdered sugar until smooth and well combined.

Add peanut butter

Spoon about 1 tablespoon of the peanut butter mixture onto the center of each chilled chocolate cup, leaving space around the edges. Gently press down to flatten slightly.

Seal with chocolate

Melt the remaining 1/2 cup chocolate chips in the microwave using 30-second intervals, stirring until smooth. Spoon the melted chocolate over the peanut butter layer, spreading to cover completely and seal the edges.

Refrigerate for 1 hour until firm.

Create bunny feet

Cut each large marshmallow in half crosswise to create 24 round pieces. Using a small brush or toothpick, apply pink food coloring gel to the cut side of each marshmallow half to create bunny paw pads, or dip in melted pink candy melts and let excess drip off.

Assemble bunny butts

Remove the peanut butter cups from the refrigerator. Press 2 mini marshmallows onto the top center of each cup to create bunny tails.

Position 2 pink-decorated marshmallow halves below the tail on each cup to create bunny feet. Refrigerate for 45 minutes until decorations are set.

Serve and store

Remove from muffin tin and peel away paper liners before serving. Store in an airtight container in the refrigerator for up to 1 week.

Bloom gelatin

Pour 3 tablespoons cold water into a small bowl and sprinkle the gelatin powder evenly over the surface. Let it bloom for 5 minutes until softened and spongy.

Heat cream mixture

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/3 cup honey, 2 tablespoons dried lavender buds, and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer (do not boil), about 8-10 minutes.

Infuse lavender

Remove the saucepan from heat, cover, and let the lavender infuse for 30 minutes. The mixture should be fragrant and slightly cooled.

Strain mixture

Strain the cream mixture through a fine-mesh strainer lined with cheesecloth into a clean bowl or measuring cup, pressing on the lavender buds to extract all the flavor. Discard the lavender buds.

Rewarm cream

Return the strained cream mixture to the saucepan and warm gently over low heat until it reaches about 110°F (warm to the touch but not hot), about 2-3 minutes.

Dissolve gelatin

Add the bloomed gelatin to the warm cream mixture and whisk continuously until the gelatin is completely dissolved, about 1-2 minutes. Stir in 1/4 teaspoon vanilla extract.

Pour into molds

Divide the mixture evenly among 6 ramekins or dessert glasses, pouring about 1/2 cup into each. Let cool to room temperature for about 20 minutes.

Chill panna cotta

Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight until fully set and firm to the touch.

Unmold and serve

To serve, either serve directly in the glasses or unmold by running a thin knife around the edge, dipping the bottom of the ramekin in warm water for 5 seconds, and inverting onto a plate. Garnish with fresh berries, a drizzle of honey, and fresh lavender sprigs if desired.

Crush cookies

Place chocolate sandwich cookies in a food processor and pulse until finely crushed into crumbs, or place cookies in a zip-top bag and crush with a rolling pin until fine crumbs form. Set aside.

Cream butter mixture

In a large mixing bowl, beat together 8 oz softened cream cheese and 1/4 cup softened butter with an electric mixer on medium speed for 2 minutes until smooth and creamy.

Add powdered sugar

Add 1 cup powdered sugar to the cream cheese mixture and beat on low speed for 1 minute until fully combined and fluffy. Set aside.

Prepare pudding

In a medium mixing bowl, whisk together 2 packages instant vanilla pudding mix and 3 cups cold milk for 2 minutes until pudding thickens. Let stand for 5 minutes.

Combine pudding mixture

Fold the thickened pudding into the cream cheese mixture using a rubber spatula until well combined and smooth.

Fold in topping

Gently fold 8 oz thawed whipped topping into the pudding mixture until fully incorporated and no white streaks remain.

Layer cookie crumbs

Spoon 2 tablespoons of crushed cookie crumbs into the bottom of each of 12 clear plastic cups, creating the first dirt layer.

Add pudding layer

Spoon or pipe approximately 1/3 cup of the pudding mixture over the cookie crumbs in each cup, filling about two-thirds full.

Top with crumbs

Top each cup with remaining crushed cookie crumbs, covering the pudding completely to create the dirt appearance.

Chill pudding cups

Cover cups with plastic wrap and refrigerate for 2 hours until fully chilled and set.

Decorate with carrots

Before serving, press 1 candy carrot into the top of each cup at a slight angle to resemble carrots growing in a garden patch. Add mint leaves or green candy as carrot tops if desired.

Prepare pans

Preheat oven to 350°F (175°C). Grease and line six 8-inch round cake pans with parchment paper.

Mix dry ingredients

In a medium bowl, whisk together 3 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set aside.

Cream butter and sugar

In a large bowl using an electric mixer, cream 1 cup softened butter and 2 cups sugar on medium-high speed for 4-5 minutes until light and fluffy.

Add eggs and vanilla

Add 4 eggs one at a time, beating well after each addition. Mix in 1 tablespoon vanilla extract.

Combine wet and dry

Alternately add the flour mixture and 1 cup milk to the butter mixture in three additions, beginning and ending with flour. Mix on low speed until just combined.

Color the batters

Divide batter evenly among 6 bowls (about 1 cup each). Add a small amount of gel food coloring to each bowl to create pastel pink, purple, blue, green, yellow, and orange shades.

Mix each color thoroughly.

Bake cake layers

Pour each colored batter into a prepared pan, spreading evenly. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.

Cool cakes

Cool cakes in pans for 10 minutes, then turn out onto cooling racks. Cool completely for at least 1 hour before frosting.

Make buttercream frosting

For the buttercream, beat 2 cups softened butter on medium speed for 3 minutes until creamy. Gradually add 8 cups powdered sugar, 1 cup at a time, alternating with 1/4 cup heavy cream.

Finish frosting

Add 2 teaspoons vanilla extract and 1/4 teaspoon salt to frosting. Beat on high speed for 3-4 minutes until light and fluffy.

Stack cake layers

Place the first cake layer on a cake turntable. Spread 1/2 cup frosting evenly on top.

Repeat with remaining layers in rainbow order, stacking each layer with frosting between.

Apply crumb coat

Apply a thin crumb coat of frosting over the entire cake. Refrigerate for 30 minutes until firm.

Final frosting layer

Apply a final thick layer of frosting over the entire cake using an offset spatula, smoothing the sides and top. Refrigerate for at least 1 hour 30 minutes before serving.

Prepare baking sheet

Line a baking sheet with parchment paper and set aside. Arrange 12 graham cracker squares on your work surface.

Assemble base

Place one Peeps marshmallow on top of each graham cracker square. Press down gently to help it adhere.

Melt chocolate

In a microwave-safe bowl, combine 12 ounces chocolate chips and 2 tablespoons coconut oil. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth, about 2 minutes total.

Dip in chocolate

Using a fork or dipping tool, carefully dip each Peeps-topped graham cracker into the melted chocolate, coating it completely. Allow excess chocolate to drip off.

Add toppings

Place the chocolate-covered s’more on the prepared baking sheet. Immediately add sprinkles or crushed graham crackers on top if desired.

Complete all s’mores

Repeat the dipping process with all remaining Peeps and graham crackers.

Add top cracker

Top each chocolate-covered s’more with a second graham cracker square, pressing gently to create a sandwich.

Chill to set

Refrigerate the s’mores for 30 minutes until the chocolate is completely set and hardened.

Serve

Remove from refrigerator and serve immediately, or store in an airtight container at room temperature for up to 3 days.

Make pastry dough

In a food processor, pulse together 225g plain flour, 50g icing sugar, and 100g cold cubed butter until the mixture resembles fine breadcrumbs. Add 1 egg yolk and pulse briefly, then add 2-3 tablespoons cold water, one at a time, until the dough just comes together.

Chill pastry

Turn the dough onto a lightly floured surface and knead gently for 30 seconds until smooth. Flatten into a disc, wrap in cling film, and refrigerate for 30 minutes.

Line tart tins

Preheat the oven to 190°C (375°F/Gas Mark 5). Roll out the chilled pastry on a floured surface to 3mm thickness.

Cut circles slightly larger than your tart tins and press gently into each tin, trimming excess pastry.

Blind bake shells

Prick the bases with a fork, line each shell with parchment paper, and fill with baking beans. Blind bake for 15 minutes, then remove beans and paper and bake for another 5 minutes until golden.

Remove from oven and cool completely.

Combine curd ingredients

For the lemon curd, place 150ml lemon juice, lemon zest, 200g caster sugar, and 4 eggs in a medium saucepan. Whisk together until well combined.

Cook lemon curd

Place the saucepan over medium-low heat and cook, whisking constantly, for 12-15 minutes until the mixture thickens enough to coat the back of a spoon. Do not let it boil.

Strain and finish

Remove from heat and immediately whisk in 100g cubed butter until completely melted and smooth. Strain the curd through a fine mesh sieve into a clean bowl to remove any lumps and zest.

Fill and chill

Allow the lemon curd to cool for 15 minutes, then spoon or pipe into the cooled tart shells, filling them to just below the rim. Refrigerate for at least 2 hours until set.

Garnish and serve

Before serving, dust lightly with icing sugar and garnish with fresh berries if desired. Store in the refrigerator for up to 3 days.

Prepare pan

Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment with butter or cooking spray.

Combine base ingredients

In a heavy-bottomed saucepan, combine the granulated sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.

Boil to temperature

Continue boiling for 15 minutes, stirring constantly to prevent scorching. The mixture should reach 234°F on a candy thermometer (soft-ball stage).

Add chocolate mixture

Remove from heat immediately. Quickly stir in the white chocolate chips, marshmallow creme, malted milk powder, and vanilla extract.

Stir vigorously until the chocolate is completely melted and the mixture is smooth and well combined.

Fold in candy

Fold in 1 cup of the crushed malted milk balls, reserving 1/2 cup for topping. Mix until evenly distributed throughout the fudge.

Pour and top

Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Immediately sprinkle the remaining 1/2 cup crushed malted milk balls over the top, pressing them gently into the surface.

Chill fudge

Refrigerate for at least 2 hours or until completely firm and set. Once set, lift the fudge from the pan using the parchment overhang.

Cut and store

Cut into 48 small squares using a sharp knife. Store in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.