Emma Williams' Easter Fudge
1 (24 oz.) package white chocolate almond bark
1 can sweetened condensed milk
1 cup small Malted Easter eggs (crushed)
In a medium microwavable bowl, break white chocolate almond bark into pieces and microwave for 2 minutes. Remove and stir until smooth. Return to microwave for 1 more minute, if chocolate is not completely melted. (Do not over heat chocolate, it will burn.) When chocolate is completely melted and smooth, combine sweetened condensed milk. Return to microwave or 45 seconds and then add 1 cup of crushed Easter eggs and stir well. Stir well and place in a 9x13 pan or place in mini muffin tins lined with muffin papers. While mixture is still warm, place crushed malted Easter eggs on top or Easter sprinkles. Place in refrigerator until firm. Remove and store in an air tight container. Yields 36 to 48.