Line an 8 x 8 inch square pan with foil and spray with cooking spray (I use Wilton Bake Easy).

Place mini eggs into a Ziploc bag and then beat with a rolling pin until you have mini egg rubble. Big and small pieces are fine. Leave to one side.

Break the white chocolate up into a medium sized saucepan and add in the condensed milk.

Place over a low heat and stir until all the chocolate is melted and you have a smooth, thick consistency. (Pull it from the heat as soon as you have this consistency, don't be tempted to over cook, white chocolate is sensitive!)

Quickly add in the vanilla extract and butter and stir until well combined and the butter is melted.

Leave to cool for 5 minutes before adding 3/4 of the mini egg rubble. Stir until combined and the mini eggs are coated in the fudge mixture and then tip into your prepared tin.

Smooth over with a spatula/wooden spoon and sprinkle the remaining mini egg rubble over the top. Leave to cool for 30 mins before placing in the fridge to set properly, around 3 hours.

Once set, lift out the foil from the pan, place on a cutting board and slice into 16-20 pieces of fudge.

Fudge will keep in an airtight container, in the fridge for 5 days.