Line an 8x8-inch baking dish with parchment paper and set aside.
Cut the Cadbury Creme Eggs in half lengthwise and set aside.
10 Cadbury Creme Eggs
In a double boiler on the stove, heat the chocolate chips, sweetened condensed milk, chocolate almond bark, butter, and salt over medium heat, stirring frequently.
2 cups mini semi-sweet chocolate chips, 14 ounces sweetened condensed milk, 8 ounces chocolate almond bark, 3 tablespoons unsalted butter, ¼ teaspoon salt
Once the mixture is almost melted, stir continuously and reduce the heat to low.
Once the fudge is completely melted, remove it from the heat and mix in the vanilla.
1 teaspoon vanilla extract
Pour the fudge into the prepared baking pan, then immediately and gently 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 to 4 hours or on the counter at room temperature for 4 to 6 hours.
Once the fudge is set completely, cut into 16 pieces and enjoy!