Step 2: Combine and Melt: Add the chocolate chips, peanut butter, and sweetened condensed milk to the slow cooker. Cover and cook on LOW for 90/120 minutes.
Tip: You must stir the mixture every 20/30 minutes. Because of the high sugar content in white chocolate and condensed milk, the edges can scorch if left untouched for the full two hours.
Step 3: Flavor and Pour: Once the mixture is glossy and smooth, stir in the vanilla extract. Line an 8×8-inch baking pan with parchment paper and pour the warm candy mixture inside, smoothing the top with a spatula.
Step 4: Decorate and Chill: Sprinkle the pastel chocolate eggs and any optional toppings over the top, pressing them down gently so they “anchor” into the fudge. Refrigerate for 1/2 hours until completely firm.
