Prepare an 8x8” square baking dish with parchment paper and set aside.

Open and cut the Cadbury Creme Eggs in half lengthwise.

In a double boiler on the stove, combine the chocolate chips, sweetened condensed milk, chocolate almond bark, butter, and salt together.

Heat the fudge mixture over medium heat and stir regularly.

Once the mixture is almost melted, stir continuously and reduce the heat a little if needed.

As soon as the fudge is completely melted, remove it from the heat and mix in the vanilla.

Pour the fudge into the prepared baking pan and immediately press the Cadbury Creme Eggs on top.

Let the fudge cool for about 30 minutes at room temperature and then cover and finish cooling in the refrigerator for 2-4 hours or on the counter at room temperature for 4-6 hours.

Once the fudge is set completely, cut into 16 pieces and enjoy!

Fudge can be stored at room temperature in an airtight container for 2-3 weeks.