Credit: Steenbergs and Nikibakes

1. Line a square tin with greaseproof paper to make it easier to pop your fudge out when it's done and set aside. 
2. Put the chocolate, chopped, into a heavy based pan, along with all of the condensed milk, and vanilla extract.
3. Melt on a very low heat, stirring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.
4. Once melted, tip in the icing sugar and combine very well, it will start to stiffen up at this stage but this is normal. Leave the mixture to cool for about 5 minutes, stirring occasionally to prevent a skin.
5. Once cooled, pour in 3/4 of the crushed mini chocolate eggs and quickly stir through pour into the tin and smooth over the mixture. 
6. Pour on the rest of the crushed mini chocolate eggs, freeze dried raspberries, and raw cacao nibs and press into the top of the fudge and store in the fridge overnight. Once it's set, remove from the tin and slice the fudge into squares. ENJOY!!