Peppermint Bark Fudge Recipe

ByMariam Harutyunyan
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Introduction

Peppermint Bark Fudge is a festive and creamy treat that combines rich chocolate layers with a refreshing peppermint twist. This easy-to-make no-bake fudge is perfect for holiday gatherings or a sweet seasonal snack.

A stack of small square dessert bars sits on a white marbled surface, each having two layers: a bottom dark brown, rich brownie layer, and a top creamy white layer sprinkled with small red and white pieces of crushed candy. The bars are arranged with some stacked, one tilted and resting against another, while others lie flat creating a neat grid. The texture of the bottom layer looks dense and fudgy, while the top layer appears smooth and slightly creamy, with the red candy pieces adding a festive touch. 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)
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 2 Tablespoons (12g) marshmallow creme
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (remaining half of the can)
  • 1 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. Step 1: Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper, leaving overhang on the sides to easily lift out the fudge later. Set aside.
  2. Step 2: In a medium saucepan over medium heat, combine 1/2 cup plus 1 Tablespoon of sweetened condensed milk, semi-sweet chocolate chips, and marshmallow creme. Stir constantly until the chocolate chips melt and the mixture is smooth.
  3. Step 3: Remove the pan from heat and stir in the vanilla and peppermint extracts. Spread this chocolate layer evenly into the prepared pan using a spatula. Place the pan in the refrigerator while preparing the white chocolate layer.
  4. Step 4: Clean the saucepan by washing and drying it, or wiping it carefully if still warm.
  5. Step 5: For the white chocolate layer, repeat the process: combine 1/2 cup plus 1 Tablespoon of sweetened condensed milk, white chocolate chips, and marshmallow creme in the saucepan over medium heat.
  6. Step 6: Stir constantly until the white chocolate chips have melted and the mixture is smooth. Remove from heat and stir in the vanilla, peppermint extracts, and 1/3 cup of crushed candy canes.
  7. Step 7: Pour the white chocolate mixture over the chilled chocolate layer, spreading it evenly. Sprinkle with the extra crushed candy canes for garnish, if desired.
  8. Step 8: Cover the pan with foil and refrigerate for at least 4 hours or overnight until completely set.
  9. Step 9: When set, lift the fudge out of the pan using the foil or parchment overhang. Peel away the foil and cut the fudge into 1-inch squares.

Tips & Variations

  • Use a small offset spatula to help spread each layer evenly and smoothly.
  • For a stronger peppermint flavor, add a few drops more peppermint extract, but be careful not to overpower the chocolate.
  • Substitute candy canes with crushed peppermint candies or hard mint candies for a different texture.
  • To make this recipe dairy-free, try using dairy-free white and semi-sweet chocolate chips and suitable condensed milk alternatives.

Storage

Store the fudge covered at room temperature for up to one week or refrigerate for 2 to 3 weeks for longer freshness. Keep the pieces stacked in an airtight container with parchment paper between layers to prevent sticking. Reheat gently at room temperature before serving if refrigerated.

How to Serve

A tray of square peppermint bark brownies arranged on a white marbled surface. Each brownie has two layers: the bottom layer is a dark, rich chocolate base with a smooth texture, and the top layer is a creamy white coating covered with small pieces of crushed red and white peppermint candy. Most brownies are lined up in rows, with several individual squares scattered loosely around, showing the thick contrast between the dark bottom and the white peppermint-topped layer. The light highlights the glossy, smooth white layer and the texture of the peppermint bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of semi-sweet chocolate?

Yes, dark chocolate can be used. It will give the fudge a richer, slightly more bitter flavor which pairs nicely with peppermint.

Is it necessary to refrigerate the fudge while setting?

Refrigerating helps the fudge set firmly and makes it easier to cut. While you could let it set at room temperature, chilling ensures a better texture and longer shelf life.

Print
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Peppermint Bark Fudge Recipe

★★★★★

4.6 from 135 reviews
  • Author: Mariam
  • Total Time: 4 hours 25 minutes
  • Yield: 36 pieces (1-inch squares) 1x
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Description

This Peppermint Bark Fudge is a festive, rich treat featuring layers of smooth semi-sweet and white chocolate fudge infused with peppermint flavor and topped with crushed candy canes. Easy to prepare on the stovetop and perfect for holiday gifting or enjoying as a seasonal dessert.

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 (rest 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 the pan: Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang to lift out the fudge easily once set. Set aside.
  2. Make the chocolate layer: In a medium saucepan over medium heat, combine 1/2 cup plus 1 Tablespoon sweetened condensed milk, semi-sweet chocolate chips, and marshmallow creme. Stir constantly until the chocolate melts and the mixture is smooth. Remove from heat and stir in vanilla and peppermint extracts. Spread this chocolate layer evenly into the prepared pan using a small offset spatula if available. Place the pan in the refrigerator while preparing the next layer.
  3. Clean the saucepan: Wipe the pot clean or wash and dry it thoroughly before making the next layer to prevent mixing flavors.
  4. Make the white chocolate layer: In the same medium saucepan over medium heat, combine the remaining sweetened condensed milk, white chocolate chips, and marshmallow creme. Stir constantly until melted and smooth—this layer will be thinner than the chocolate layer. Remove from heat and stir in vanilla extract, peppermint extract, and crushed candy canes.
  5. Assemble and chill: Pour the white chocolate mixture over the refrigerated chocolate layer and spread evenly. Sprinkle with the reserved extra crushed candy canes for garnish. Cover with foil and refrigerate for at least 4 hours or overnight until completely set.
  6. Cut and store: Once set, lift the fudge out of the pan using the foil overhang and peel off the foil. Cut into 1-inch squares. Store the fudge covered at room temperature for up to 1 week or refrigerated for 2–3 weeks, preferably stacked in an airtight container separated by parchment paper.

Notes

  • For easy removal, ensure the pan is well lined with foil or parchment with overhang.
  • Use a small offset spatula for spreading fudge layers evenly.
  • Wiping the saucepan clean between layers prevents mixing chocolate types and flavors.
  • Fudge can be garnished with extra crushed candy canes for added texture and festive look.
  • Store fudge in airtight containers with parchment paper layers to maintain freshness and prevent sticking.
  • Marshmallow creme helps make the fudge smooth and creamy but can be omitted for slight texture changes.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: Peppermint bark fudge, holiday fudge, peppermint chocolate fudge, layered fudge, chocolate peppermint candy, holiday dessert fudge

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