This peppermint bark fudge combines dark chocolate, white chocolate, and peppermint to make a super soft and creamy peppermint bark inspired fudge. By using a shortcut fudge base, we can skip the endless stirring and candy thermometer that traditional fudge recipes require. You only need 7 easy ingredients and, best of all, this fudge freezes beautifully so it’s a perfect make-ahead Christmas treat.
What is Peppermint Bark Fudge?
- like peppermint bark, just in soft fudge form
- two layers: white chocolate and dark chocolate
- sprinkled with crushed candy canes
And here’s another reason why you’ll love it: there’s NO candy thermometer required. I also appreciate that there’s only 7 total ingredients. It’s quick, convenient, and easy.
I love traditional fudge, the kind where you stir for several minutes and use a candy thermometer and mixer. Nothing compares to it and you can find a few of my favorite traditional fudge recipes in Sally’s Candy Addiction. My peppermint bark fudge, however, is a shortcut version. It’s creamy, soft, and doesn’t require any special equipment. Because we all appreciate a shortcut every now and then!
Peppermint Bark Fudge Ingredients
Do you remember my gingerbread swirl fudge? We’re using a similar recipe here, but dividing it into 2 separate layers. The same ingredients are used for each layer, except the bottom has semi-sweet chocolate chips and the top uses white chocolate chips.
- Sweetened Condensed Milk: One 14 ounce can of sweetened condensed milk is the base of the entire recipe. There’s no substituting it, unless you want to make traditional fudge with cooked milk and sugar– and you’ll need a candy thermometer for that! 1 standard can of sweetened condensed milk is a little over 1 liquid cup. (The “14 ounce” label regards the weight, not the liquid measurement.) So use 1/2 cup + 1 Tablespoon in each of the 2 layers.
- Semi-Sweet Chocolate Chips & White Chocolate Chips:Chocolate chips make this a no-fail recipe. They’re readily available and when mixed with sweetened condensed milk, they’re very easy to melt on the stove.
- Marshmallow Creme:The secret to the creamy texture? Marshmallow creme aka “fluff.” Hey, I never said this fudge was healthy! If you can’t find marshmallow creme, use a few Tablespoons of mini marshmallows instead. They’ll melt into the proper consistency this fudge requires. By the way, you can make your own homemade marshmallow creme too.
- Vanilla & Peppermint Extract: Both extracts add flavor to the layers. Avoid using regular mint extract, which makes desserts taste like toothpaste.
- Crushed Candy Canes: Stir 1/3 cup of crushed candy canes into the white fudge layer, then sprinkle more on top. The candy cane pieces become a little chewy in the fudge—awesome texture. Easiest way to crush candy canes: place the unwrapped candy canes into a plastic bag and lightly bang on them with a rolling pin. Trust me, kids love helping with this. And if you have leftover candy canes, it’s the perfect excuse to try chocolate cookies with candy cane buttercream!
Since there are so few ingredients, it’s important to use each. And in order for the fudge to properly set, I don’t recommend any substitutions.
How to Make Peppermint Bark Fudge
If you know how to operate your stove, you can make easy peppermint bark fudge.
- Line an 8×8 or 9×9 inch baking pan:I recommend using an 8-inch square pan, which keeps the fudge squares on the thicker side. A 9-inch square pan will work, but the fudge squares will be thinner. Whichever size you use, line the pan with aluminum foil or parchment paper so you can easily lift the whole block of fudge out of the pan after it sets. (Which makes cutting into neat squares possible.)
- Make the chocolate layer:Melt 1/2 of the can of sweetened condensed milk, chocolate chips, and marshmallow creme together in a small saucepan on the stove. Remove from heat and stir in vanilla extract and peppermint extract. Spread into prepared pan and place in the refrigerator for a few minutes. Wipe the pot clean.
- Make the white chocolate layer: Repeat the step above, but use white chocolate chips. White chips are softer than regular chocolate chips, so the white chocolate layer is thinner. Stir in the candy cane pieces, then spread over the chocolate layer.
- Add some garnish: Top with extra candy cane crumbs. Festive sprinkles work too!
- Refrigerate until set:Refrigerate the pan for about 4 hours until set.
- Cut into small squares: Lift the fudge out of the pan using the aluminum foil overhang. Peel the foil off the block of fudge, then cut into small squares.
The Christmas Treat that Keeps on Giving
1 batch of this fudge yields 64 1-inch squares. In my experience serving fudge, people only eat about 2 small squares. Fudge is indulgent and sweet, so even a small pan makes a lot of servings. So if you need an easy Christmas treat for a potluck, cookie exchange, event, or party, make this fudge. You get a lot of bang for your buck. You could also make a batch of my Andes mint fudge. The green mint in that recipe would look lovely besides the red peppermint from these fudge squares. So festive!
More Christmas Treats
- Peppermint Bark Cookies
- Pinwheel Cookies
- Peanut Butter Balls
- Chocolate Truffles
- Peanut Butter Blossoms
- Peppermint Crunch Puppy Chow
- Mint Chocolate Brownies
For more holiday baking inspiration, here are 75+ favorite Christmas cookies.
Peppermint Bark Fudge
5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 28 reviews
- Author: Sally
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours, 25 minutes
- Yield: 64 1-inch squares
- Category: Desserts
- Method: Cooking
- Cuisine: American
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Description
Like peppermint bark in creamy fudge form! By using a shortcut fudge base, we can skip the endless stirring and candy thermometer that traditional fudge recipes require. This fudge freezes beautifully. Review recipe notes before beginning.
Ingredients
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 (half of a 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 Tbsp for garnish
Instructions
- Line an8-inch square baking pan or a 9-inch square baking pan* with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.
- Chocolate Layer: Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (half of the can), chocolate chips, and marshmallow creme in a medium saucepan over medium heat. Stir constantly until the chocolate chips have melted. Once the mixture is smooth, remove from heat and stir in the vanilla and peppermint extracts. Spread chocolate layer into the prepared pan. A small offset spatula is helpful for this. Place in the refrigerator as you make the white chocolate layer.
- Wipe the pot clean. (Wash and dry, or just wipe with a paper towel—careful, it’s likely still warm!)
- White Chocolate Layer:Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (the rest of the can), white chocolate chips, and marshmallow creme in a medium saucepan over medium heat. Stir constantly until the white chocolate chips have melted. This layer will be a little thinner than the chocolate layer. Once the mixture is smooth, remove from heat and stir in the vanilla, peppermint extract, and 1/3 cup crushed candy canes.
- Pour over chocolate layer and spread into an even layer. Sprinkle with extra candy canes, if desired.
- Cover with aluminum foil and refrigerate for 4 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.
- Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2–3 weeks. I always stack it in an airtight container between layers of parchment paper.
Notes
- Make Ahead & Freezing Instructions:Fudge is a wonderful recipe to make ahead of time! It’s great in the refrigerator for up to 3 weeks or you can freeze it. To freeze, double wrap the entire batch of fudge (the whole block) in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links):8-inch Square Baking Pan or 9-inch Square Baking Pan | Saucepan | Small Offset Spatula
- Pan: I use and recommend an 8-inch square baking pan, but a 9-inch square baking pan works too. The fudge squares are a little thinner if you use a 9-inch baking pan.
- Sweetened Condensed Milk: Do NOT use evaporated milk. You need 1 standard can of sweetened condensed milk, which is 14 ounces by weight (not volume). 1 standard can is a little over 1 liquid cup. Use half of the can in each layer.
- Marshmallow Creme: This is also known as “fluff.” If you can’t get your hands on marshmallow creme, use 3 heaping Tablespoons of mini marshmallows in each layer instead.
- Candy Canes: The easiest way to crush candy canes is to place the unwrapped candy canes into a zipped-top plastic bag, seal it, then lightly bang on them with a rolling pin. You need about 4 or 5 regular size candy canes.
