Butter or grease a 9x13 inch pan. Chop large creme eggs into small pieces and scatter over the bottom of the pan. Set aside

Mix the sugar, butter and evaporated milk in a large saucepan. Heat over medium heat until a rolling boil. Boil for about 3 minutes, until 234 degrees.

Remove from the heat. Add the chocolate chips and marshmallow cream, mix until well combined.

Stir in the vanilla.

Pour into prepared pan over the chopped creme eggs.

Coarsely chop the mini creme eggs and sprinkle over the top of the fudge. Gently press down, so they stick into the fudge.

Let set for at least 90 minutes, or until it sets. Slice and serve.