Peppermint Bark Fudge Recipe

Introduction

Peppermint Bark Fudge is a festive and delicious treat perfect for the holiday season. Combining rich dark and white chocolate layers with a refreshing peppermint crunch, this fudge is sure to delight both chocolate and mint lovers alike.

Ingredients

• 1 14 oz can sweetened condensed milk
• 1 cup dark chocolate chips
• 1 cup premium white chocolate chips
• ½ teaspoon vanilla extract
• ¼ teaspoon peppermint extract (optional)
• ⅓ cup crushed candy canes (divided, about 5 regular-sized candy canes, crushed)

Instructions

1. Step 1: Line an 8×8-inch square pan with aluminum foil and lightly butter the sides and bottom of the foil. Set aside.
2. Step 2: Divide the sweetened condensed milk equally into two separate small or medium saucepans, just over half a cup in each pan.
3. Step 3: Add the dark chocolate chips to one saucepan and the white chocolate chips to the other.
4. Step 4: Melt the chocolate chips over medium heat, stirring constantly until completely melted and smooth.
5. Step 5: Remove the dark chocolate mixture from heat and stir in the vanilla extract. Immediately spread this layer evenly into the prepared pan.
6. Step 6: Remove the white chocolate mixture from heat, stir in the peppermint extract if using, then fold in ¼ cup of the crushed peppermint pieces. Spread this mixture evenly over the dark chocolate layer.
7. Step 7: Sprinkle the remaining crushed peppermint pieces over the top layer right away to create a festive finish.
8. Step 8: Allow the fudge to harden completely before slicing and serving. This can take about 4 to 6 hours at room temperature or 1 to 2 hours in the refrigerator.

Tips & Variations

• For an extra smooth texture, chop the chocolate chips slightly before melting to help them melt faster.
• If peppermint extract isn’t available, substitute with a few drops of peppermint oil or omit entirely for a milder flavor.
• Try adding a sprinkle of crushed nuts, like pistachios or almonds, for added crunch and flavor complexity.

Storage

Store peppermint bark fudge in an airtight container at room temperature for up to one week. It can also be refrigerated to extend freshness up to two weeks. Before serving refrigerated fudge, allow it to sit at room temperature for 10 to 15 minutes for easier slicing and best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate chips for the dark chocolate chips if you prefer a sweeter, creamier flavor. The fudge may be a bit softer with milk chocolate.

Do I have to use candy canes for the peppermint pieces?

Candy canes work best for the classic peppermint crunch and appearance, but you can also use peppermint hard candies crushed finely if you prefer.

Peppermint Bark Fudge Recipe

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★★★★★

4.8 from 91 reviews

• Author: lina
• Total Time: 4 hours 20 minutes (including setting time)
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

This Peppermint Bark Fudge recipe combines the rich, creamy texture of fudge with the festive flavors of peppermint and chocolate. Layered with dark and white chocolate and adorned with crushed candy canes, this no-bake treat is perfect for holiday celebrations or gifting.

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Ingredients

Scale 1x2x3x

Sweetened Condensed Milk

• 1 14 oz can sweetened condensed milk

Chocolate

• 1 cup dark chocolate chips
• 1 cup premium white chocolate chips

Extracts

• ½ teaspoon vanilla extract
• ¼ teaspoon peppermint extract (optional)

Garnish

• ⅓ cup crushed candy canes (divided; about 5 regular-sized candy canes)

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Instructions

1. Prepare the Pan: Line an 8×8-inch square pan with aluminum foil and lightly butter the sides and bottom of the foil to prevent sticking. Set aside.
2. Divide Condensed Milk: Pour the sweetened condensed milk evenly into two small or medium saucepans, about just over ½ cup in each.
3. Add Chocolate Chips: Add the dark chocolate chips to one saucepan and the white chocolate chips to the other saucepan.
4. Melt Chocolate: Heat both pans over medium heat, stirring constantly until the chocolate chips are completely melted and smooth.
5. Prepare Dark Chocolate Layer: Remove the pan with dark chocolate from heat, stir in vanilla extract, and immediately spread this mixture evenly into the prepared pan.
6. Prepare White Chocolate Layer: Remove the white chocolate pan from heat, stir in the peppermint extract if using, then fold in ¼ cup (approximately 50g) of the crushed candy canes. Spread this mixture evenly over the dark chocolate layer in the pan.
7. Add Topping: Immediately sprinkle the remaining crushed candy canes over the white chocolate layer for a festive crunchy topping.
8. Harden the Fudge: Let the fudge harden completely by leaving it at room temperature for 4 to 6 hours or refrigerate for 1 to 2 hours before slicing and serving.

Notes

• Ensure constant stirring while melting chocolate to avoid burning.
• If peppermint extract is unavailable, the recipe can be made without it.
• Use foil overhang to lift fudge out for easy cutting and serving.
• Store leftovers in an airtight container at room temperature or refrigerated for up to one week.
• Crush candy canes finely for a more even sprinkle and texture.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: peppermint bark fudge, holiday fudge, peppermint candy fudge, no bake fudge, peppermint chocolate dessert