1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.

2. Combine white chocolate chips, sweetened condensed milk, and butter in a microwave-safe bowl.

3. Microwave in 30-second intervals, stirring between each, until the mixture is completely melted and smooth.

4. Remove from microwave and stir in the vanilla extract and salt.

5. Working quickly, divide the hot fudge mixture evenly among four small bowls.

6. Add a different color of gel food coloring to each bowl and stir until uniform.

7. Drop alternating spoonfuls of the colored fudge mixtures randomly into the prepared pan.

8. Use a knife or skewer to gently swirl the colors together for a marbled effect, do not over-mix.

9. Immediately top with sprinkles and mini chocolate eggs, pressing gently.

10. Refrigerate for at least 2-3 hours, or until completely firm.

11. Lift the fudge from the pan using the parchment paper handles and slice into squares before serving.