Indulge in the rich, velvety layers of Peppermint Bark Fudge, a decadent treat that combines creamy chocolate with a refreshing hint of peppermint. This delightful confection offers a perfect balance of sweetness and coolness, making it an irresistible holiday favorite. With just 15 minutes of prep time, you can create a dessert that’s as easy to make as it is to enjoy.
Each bite delivers a smooth, melt-in-your-mouth texture followed by the satisfying crunch of crushed peppermint. Ideal for gifting or savoring, this fudge is not only delicious but also portioned into 32 pieces, making it a guilt-free indulgence at just 70 calories per serving. Let the harmonious flavors of chocolate and peppermint transport you to a world of festive delight.
What You’ll Need for Peppermint Bark Fudge
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup (175 g) dark chocolate chips (or semi-sweet for a less intense flavor)
- 1 cup (175 g) premium white chocolate chips
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract (optional, for extra minty flavor)
- ⅓ cup (75 g) crushed candy canes, divided (about 5 regular-sized candy canes)
How to Make Peppermint Bark Fudge
- Prepare the pan: Line an 8×8-inch square pan with aluminum foil and lightly butter the sides and bottom. Set aside.
- Divide the condensed milk: Pour the sweetened condensed milk equally into two separate small/medium saucepans (just over ½ cup in each pan).
- Melt the chocolates: Add dark chocolate chips to one pan and white chocolate chips to the other. Melt both over medium heat, stirring constantly until completely smooth.
- Flavor the dark chocolate: Once the dark chocolate has melted, remove it from the heat and stir in the vanilla extract. Immediately spread the mixture evenly into the prepared pan.
- Flavor the white chocolate: Once the white chocolate has melted, remove it from the heat and stir in the peppermint extract (if using). Add ¼ cup (50 g) of the crushed candy canes and mix well. Immediately spread this layer evenly over the dark chocolate layer.
- Add the finishing touch: Sprinkle the remaining crushed candy canes evenly over the top of the fudge.
- Set the fudge: Allow the fudge to harden completely before slicing and serving. This takes about 4-6 hours at room temperature or 1-2 hours in the refrigerator.
Perfect Pairings: Serving Suggestions
This Peppermint Bark Fudge is a holiday showstopper on its own, but it pairs beautifully with a cup of hot cocoa or a peppermint latte for a festive treat. For a dessert platter, serve it alongside gingerbread cookies or sugar-dusted shortbread for a delightful mix of flavors and textures.
Keep It Fresh: Storage Tips
Store your fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. Let it thaw at room temperature before serving for the best texture.
Mix It Up: Recipe Variations
Want to switch things up? Try using milk chocolate chips instead of dark chocolate for a sweeter base. Add a pinch of sea salt to the dark chocolate layer for a salty-sweet twist. For a nutty crunch, sprinkle chopped almonds or pistachios between the layers before adding the peppermint topping.
Quick Tips for Success
To save time, crush your candy canes in a zip-top bag using a rolling pin or the bottom of a heavy pan. If your chocolate starts to seize while melting, add a teaspoon of coconut oil to smooth it out. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Essential Equipment Guide
You’ll need an 8×8 square pan, aluminum foil, and a butter knife for easy spreading. A double boiler or two small saucepans are perfect for melting the chocolate without burning it. A silicone spatula works wonders for stirring and spreading the layers evenly.
Peppermint Bark Fudge
Ingredients
- 1 14 oz can sweetened condensed milk 396 g
- 1 cup dark chocolate chips 175 g
- 1 cup premium white chocolate chips 175 g
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract optional
- ⅓ cup crushed candy canes 75 g, divided. About 5 regular-sized candy canes, crushed
Instructions
- Line an 8×8 square pan with aluminum foil and lightly butter the sides and bottom of the foil. Set aside.
- Divide condensed milk equally into two separate small/medium saucepans (just over ½ cup in each pan). 1 14 oz can (396 g) sweetened condensed milk
- Add dark chocolate chips to one pan and white chocolate chips to the other.1 cup (175 g) dark chocolate chips, 1 cup (175 g) premium white chocolate chips
- Melt chocolate chips over medium heat, stirring constantly until completely melted. Once chocolate has melted, remove dark chocolate mixture from heat and stir in vanilla extract. Immediately spread evenly into prepared pan.½ teaspoon vanilla extract
- Once white chocolate has melted, remove from heat and stir in mint extract, if using. Stir in ¼ cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.¼ teaspoon peppermint extract, ⅓ cup (75 g) crushed candy canes
- Immediately sprinkle with remaining crushed peppermint pieces.
- Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature, or about 1-2 hours in refrigerator).