Peppermint Bark Fudge Recipe

ByElena Hart
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Introduction

Peppermint Bark Fudge is a delightful holiday treat combining rich chocolate layers with a refreshing peppermint crunch. This easy-to-make recipe offers a perfect balance of creamy texture and festive flavor, ideal for gifting or indulging at home.

The image shows a stack of square brownies with two clear layers on a white marbled surface. The bottom layer is dark brown and looks dense and fudgy, while the top layer is creamy white with small red bits sprinkled throughout, adding a festive touch. Around the stack are more brownie squares placed flat, showing the same layered look, and the edges of the top layer are slightly rough. The light is soft and bright, highlighting the texture of both layers and the scattered red pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (half of a can), divided
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • 2 Tablespoons (12g) marshmallow creme, divided
  • 1/2 teaspoon pure vanilla extract, divided
  • 1/4 teaspoon peppermint extract, divided
  • 1 and 1/2 cups (270g) white chocolate chips
  • 1/3 cup (45g) crushed candy canes, plus 1 extra Tablespoon for garnish

Instructions

  1. Step 1: Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang to easily lift the fudge out later. Set aside.
  2. Step 2: For the chocolate layer, combine 1/2 cup plus 1 Tablespoon of sweetened condensed milk, semi-sweet chocolate chips, and 1 Tablespoon of marshmallow creme in a medium saucepan over medium heat. Stir constantly until smooth and melted. Remove from heat and stir in 1/2 teaspoon vanilla and 1/4 teaspoon peppermint extracts.
  3. Step 3: Spread the chocolate mixture evenly in the prepared pan using a spatula. Refrigerate while preparing the white chocolate layer.
  4. Step 4: Clean the saucepan with a paper towel or wash and dry it carefully.
  5. Step 5: For the white chocolate layer, combine the remaining 1/2 cup plus 1 Tablespoon sweetened condensed milk, white chocolate chips, and 1 Tablespoon marshmallow creme in the saucepan over medium heat. Stir constantly until melted and smooth.
  6. Step 6: Remove from heat and stir in the remaining 1/2 teaspoon vanilla extract, 1/4 teaspoon peppermint extract, and 1/3 cup crushed candy canes.
  7. Step 7: Pour the white chocolate mixture over the chocolate layer and spread evenly. Sprinkle with the extra Tablespoon of crushed candy canes for garnish.
  8. Step 8: Cover the pan with foil and refrigerate for at least 4 hours or overnight until completely set.
  9. Step 9: Once set, lift the fudge out using the foil or parchment overhang and peel it away. Cut into 1-inch squares and serve.

Tips & Variations

  • Use an offset spatula for easier spreading of each layer.
  • For extra peppermint flavor, add a touch more peppermint extract but avoid overpowering the sweetness.
  • Substitute crushed peppermint candies with chopped peppermint sticks or candy canes for a different texture.
  • To make smaller portions, cut the fudge into bite-sized pieces and package as gifts.

Storage

Store the fudge in an airtight container, layering pieces between sheets of parchment paper to prevent sticking. It will stay fresh at room temperature for up to one week or in the refrigerator for 2 to 3 weeks. Reheat gently at room temperature before serving if chilled.

How to Serve

A stack of layered dessert bars on a white marbled surface shows three pieces with two distinct layers each: a bottom layer of dark, rich chocolate brownie with a rough, crumbly texture and a top layer of smooth, creamy white fudge speckled with small red peppermint bits. The top fudge layer is thick and slightly glossy with visible crushed peppermint throughout. One piece is slightly tilted against the stack, revealing the contrast between the dark brownie and the white peppermint fudge layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute semi-sweet chocolate chips with milk or dark chocolate chips depending on your taste preference.

What if I don’t have marshmallow creme?

If marshmallow creme is unavailable, you can omit it; however, it adds extra creaminess and helps with texture.

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Peppermint Bark Fudge Recipe

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★★★★★

4.9 from 767 reviews

This Peppermint Bark Fudge is a delightful layered treat combining rich semi-sweet chocolate and creamy white chocolate with festive peppermint flavors and crunchy candy cane pieces. Perfect for holiday gifting or enjoying as a sweet winter indulgence, this fudge features a smooth, melt-in-your-mouth texture with a refreshing peppermint twist.

  • Author: Elena
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 36 pieces (1-inch squares) 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Chocolate Layer

  • 1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (half of a can)
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • 2 Tablespoons (12g) marshmallow creme
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract

White Chocolate Layer

  • 1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (the other half of the can)
  • 1 and 1/2 cups (270g) white chocolate chips
  • 2 Tablespoons (12g) marshmallow creme
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/3 cup (45g) crushed candy canes, plus 1 extra Tablespoon for garnish

Instructions

  1. Prepare Pan: Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper, leaving an overhang on the sides for easy removal of the fudge after it sets. Set aside.
  2. Make Chocolate Layer: In a medium saucepan over medium heat, combine 1/2 cup + 1 Tablespoon of sweetened condensed milk, semi-sweet chocolate chips, and marshmallow creme. Stir constantly until the chocolate chips fully melt and the mixture becomes smooth. Remove from heat and stir in vanilla and peppermint extracts. Pour and spread this mixture evenly into the prepared pan. Use a small offset spatula if available. Place the pan in the refrigerator while preparing the next layer.
  3. Clean Saucepan: Wipe the saucepan clean carefully with a paper towel or wash and dry it thoroughly before proceeding to the next step.
  4. Make White Chocolate Layer: Again, using a medium saucepan over medium heat, combine 1/2 cup + 1 Tablespoon sweetened condensed milk, white chocolate chips, and marshmallow creme. Stir continuously until white chocolate is melted and mixture is smooth (this layer will be a bit thinner). Remove from heat and stir in vanilla extract, peppermint extract, and 1/3 cup crushed candy canes.
  5. Assemble Layers: Pour the white chocolate mixture over the chilled chocolate layer in the pan and spread evenly. Sprinkle the additional crushed candy canes on top for garnish.
  6. Set Fudge: Cover the pan with aluminum foil and refrigerate for at least 4 hours or overnight until the fudge is completely set.
  7. Serve: Remove fudge from the pan by lifting the foil or parchment paper. Peel off the lining and cut the fudge into 1-inch squares.
  8. Storage: Store fudge covered at room temperature for up to 1 week or in the refrigerator for 2 to 3 weeks. For best results, stack pieces in an airtight container separated by layers of parchment paper.

Notes

  • Using an offset spatula helps in spreading the chocolate layers uniformly.
  • Wiping the saucepan clean between layers prevents unwanted mixing of flavors and maintains clear layers.
  • Crushed candy canes add festive crunch and peppermint flavor; adjust quantity based on preference.
  • The fudge should be refrigerated to properly set; do not skip chilling time.
  • For easier cutting, allow fudge to come to room temperature for a few minutes before slicing.
  • Marshmallow creme adds smooth texture and sweetness to the fudge layers.

Keywords: peppermint bark fudge, holiday fudge, peppermint dessert, chocolate fudge, white chocolate fudge, candy cane fudge, festive sweets

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