Prepare the tin by lining a 9x9 inch square tin with parchment paper.

Combine ingredients by breaking the milk chocolate into small pieces and placing them in the slow cooker, then pour in the condensed milk.

Cook for about 2 hours, stirring every 15 minutes until the mixture is smooth and glossy.

At the halfway mark, place a tea towel under the lid to absorb excess moisture.

Once smooth, gently fold in two-thirds of the crushed Easter chocolates.

Transfer the fudge mixture into the prepared tin and level it off, pressing the remaining chocolates into the surface.

Chill at room temperature for about 30 minutes, then refrigerate for 3-4 hours or overnight until set.