This Peppermint Bark Fudge recipe is made with a handful of simple ingredients like milk and white chocolate chips, sweetened condensed milk, peppermint extract, and colorful candy canes. It’s cool and creamy and full of mint chocolate flavor! Perfect for a Christmas dessert board.
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Confession: I am not usually big on fudge, but I love this Peppermint Bark Fudge!
I often find chocolate fudge too rich and too smooth (am I the only one?), but the mint in this recipe helps to balance the sweetness, and the crunch from the candy canes adds so much needed texture.
It’s the perfect combination!
Whether you’re a seasoned baker used to making traditional fudge recipes or you’re making fudge for the first time, we’ve got you covered.
The great thing about this recipe is that it’s not only delicious but also incredibly easy to whip up — it’s made right in the microwave!
It’s also a great way to use up leftover candy canes at the end of the holiday season!
For more amazing peppermint-flavored treats, check out my No Bake Peppermint Bark Cheesecake, Chocolate Peppermint Icebox Cookies, Peppermint Mocha Recipe, and this Peppermint Bark.
Ingredients Needed:
- Dark Chocolate Chips: use your favorite brand of dark chocolate chips or a chopped dark chocolate bar as the base layer of our fudge.
- Sweetened Condensed Milk: binds the ingredients and provides a creamy texture to our fudge.
- Peppermint Extract: to give you that cool, crisp mint flavor, bringing in the holiday spirit!
- White Chocolate Chips: for the top layer, or second layer, of our fudge. It offers a sweeter, creamier contrast to the bottom layer.
- Candy Canes: for a bit of crunch, festive color, and added peppermint flavor.
How to Make Peppermint Bark Fudge
This recipe is so easy to make, with just 10 minutes of prep time and an hour to chill and set. Full instructions are included in the recipe card below.
- Make chocolate mint fudge: Combine chocolate chips with half the can of sweetened condensed milk and the mint extract. Melt the mixture by heating it in the microwave, and stir it until smooth.
- Spread the chocolate fudge into the bottom of a baking dish and let it set.
- Make candy cane fudge: Combine white chocolate chips and the remaining sweetened condensed milk. Microwave and stir until fully melted and smooth. Stir in crushed candy canes.
- Spread and chill: Spread the candy cane fudge on top of the chocolate fudge in the dish and let it set. Slice into squares and serve.
Peppermint Bark No-Bake Fudge FAQs
Yes, you can use your favorite kind of peppermint candy instead of candy canes if you prefer. Just ensure they’re crushed into small pieces to distribute the peppermint flavor evenly.
Peppermint Bark Fudge should be stored in an airtight container at room temperature. It will last for 2-3 weeks this way, but it’s best enjoyed within the first week for optimum freshness.
If you’re prepping well ahead of the holiday season or have a significant amount of leftover fudge, freezing is an excellent option. Once the fudge squares are firm, transfer them to a freezer bag and keep it in the freezer for up to 3 months. Put parchment paper between each layer of fudge to keep it from sticking together. Let it defrost at room temperature before serving.
Tips and Notes
- Holiday gifting: This festive fudge makes a great edible gift for the holidays. To gift your fudge, place squares of your fudge once set in a decorative tin or bag lined with parchment paper and tissue paper. You can put parchment paper between the layers of fudge to keep them from sticking together.
- Avoiding clumpy fudge: When using the microwave method to melt your chocolate, always heat it in short intervals and stir in between each one. Overheating can cause the chocolate to seize or burn, resulting in a grainy texture.
- Layering the fudge: Ensure the bottom layer of fudge is at least slightly set before adding the top layer. If the bottom layer is too soft, the two layers might merge.
Serving Suggestions
Nothing pairs better with fudge during the holiday season than a cup of hot cocoa. Try my Crockpot Hot Chocolate for a crowd or this Peppermint Mocha recipe with a caffiene pick-me-up!
For more drinks that go well with this fudge, try my Caramel Frappucchino or this Chocolate Milkshake.
Serve your delicioius Peppermint Bark Fudge on your holiday treat trays, or on a Christmas dessert table with some other festive treats for variety.
Try my Nanaimo Bars or these Mint Cream Cheese Brownies for something a bit different.
Check out these 35+ Easy Christmas Treats (No Bake!) for even more Christmassy treat ideas!
More Delicious Christmas Dessert Recipes to Try
Peppermint Bark Fudge
written by Ashley Fehr
Ingredients
- 1 ½ cups chocolate chips (237 grams) or chopped chocolate (I prefer dark)
- 1 can sweetened condensed milk (14 oz/300 ml)
- 1 teaspoon peppermint extract
- 1 ½ cups white chocolate chips (237 grams)
- 4 crushed candy canes
Instructions
- Line an 8×11″ or 9×9″ pan with parchment or foil.
- In a medium, microwave safe bowl, combine chocolate chips, half the can of sweetened condensed milk, and the mint extract — it's important that you measure 150 ml in a liquid measuring cup or 185 grams or about 5 oz on a scale — don't eyeball it!
- Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
- Spread into prepared pan and refrigerate until needed. The easiest way to do this is to place it in the pan, cover with a piece of plastic wrap and use your hands to press it into place.
- In another microwave-safe bowl, combine white chocolate chips and remaining sweetened condensed milk. Microwave on high for 30 seconds, stir and microwave for another 15 seconds if needed, stirring until smooth.
- Stir in crushed candy canes and spread on top of chocolate fudge in pan (again, the easiest way to do this is to place it in the pan, cover with a piece of plastic wrap and use your hands to press it into place)
- Let sit at room temperature until set, or refrigerate. Slice into squares and serve.
Notes
Ingredients and Substitutions:
- Chocolate chips: I have tested this recipe with Hershey’s Chipits, and it works well. I do not recommend dairy-free or vegan chocolate for this recipe, as I have not had great results with it. If you are not using chocolate chips, make sure you weigh the chocolate so you have the correct amount.
- Types of chocolate: I prefer dark chocolate for the base layer, as it contrasts the sweetness nicely. You can use any kind you like.
- Flavors: You can use this recipe as a base for creating all kinds of fudge flavors! Feel free to experiment and make it your own.
Storage
- Store: Peppermint Bark Fudge should be stored in an airtight container at room temperature It will last last for 2-3 weeks this way, but it’s best enjoyed within the first week for optimum freshness.
- Freeze: If you’re prepping well ahead of the holiday season or have a significant amount of leftover fudge, freezing is an excellent option. Once the fudge squares are firm, transfer them to a freezer bag and keep it in the freezer for up to 3 months. Put parchment paper between each layer of fudge to keep it from sticking together. Let it defrost at room temperature before serving.
Nutrition Information
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