In a large microwave-safe bowl, combine 3 cups of milk chocolate chips, one can of sweetened condensed milk, and a splash of vanilla extract. Microwave at half power for 1 minute, stir, then continue heating in 30-second intervals until smooth.

Allow the fudge mixture to cool for about 3-4 minutes until manageable but still pliable.

Scoop out about 1.5 tablespoons of the mixture and roll it between your palms to form egg shapes, placing them on a parchment-lined baking sheet.

Refrigerate the fudge eggs for approximately 30 minutes, or until firm to the touch.

In two separate bowls, melt the remaining milk chocolate and white chocolate chips at half power in 30-second intervals until smooth.

Carefully dip each chilled fudge egg into the melted milk chocolate, letting excess drip off and place back on parchment paper. Drizzle with white chocolate if desired.

Let the coated eggs sit at room temperature or in the refrigerator until the chocolate fully hardens, about 15-20 minutes.

Once set, remove from parchment and transfer to an airtight container. Can be stored at room temperature for up to a week or in the fridge for longer freshness.