This Peppermint Bark Fudge is a festive twist on the classic peppermint bark. The melt-in-your-mouth, creamy texture of the fudge has a rich chocolate layer, a white chocolate fudge layer, and a sprinkle of crushed candy canes. This perfect treat is as pretty as it is delicious!
There is something magical about peppermint and chocolate together, especially this time of year, during the holiday season. With only a handful of ingredients and 10 minutes of prep time, you will have something that’s pleasing to the eye and the chocolate lovers’ taste buds!
Every year, at least one of my friends gives out cookie trays as Christmas gifts. There are usually several different types of cookies and other things like fudge & snacks, too. Last year, one of those friends included some peppermint fudge, and it was to die for! I knew I had to recreate it for you.
You only need a few simple ingredients to make this easy recipe for holiday fudge:
Check out the printable recipe card at the bottom of the post for a detailed ingredient list!
Fudge is so easy to make, you’ll want to make a batch for every Christmas party you attend this season! There’s no candy thermometer or fancy equipment required to make this easy recipe!
1. Line an 8-inch square pan with parchment paper, leaving an overhang for easy removal.
2. In a microwave-safe bowl, combine semisweet chocolate chips, ½ can of sweetened condensed milk, and a pinch of salt. Microwave in 30-second intervals, stirring until smooth. Spread evenly into the prepared pan. Refrigerate for 10 minutes to set slightly.
3. In another microwave-safe bowl, combine white chocolate chips with the other half of the can of sweetened condensed milk. Microwave in 30-second bursts until melted and smooth. Stir in the peppermint extract.
4. Pour the white chocolate mixture over the chilled layer of chocolate fudge. Smooth the top of this second layer with a spatula. Immediately sprinkle crushed candy canes evenly over the surface of the white chocolate layer, pressing the candy canes lightly into the top layer so they stick.
5. Refrigerate for 2 hours or until the mixture is firm. Lift the fudge out of the baking pan using the parchment paper, then cut it into 1-inch squares.
Store your fudge in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
Yes. Wrap it tightly in plastic wrap, then aluminum foil, or store it wrapped in a freezer bag for up to 2 months. Thaw in the fridge before serving.
Place them in a zip-top bag and crush with a rolling pin or mallet. Leave some bigger pieces for crunch and smaller ones for peppermint dust.
Yes, but the peppermint flavor will be lighter because it will be just from the candy canes.
These new recipes make lovely candy and snacks for Christmas Day and beyond:
If you loved this Peppermint Bark Fudge, leave a comment or review below, and don’t forget to Pin or print the recipe so you’ll have it for next time!
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