Peppermint Bark Fudge

You may think you don’t like peppermint bark, but you’d be wrong because that obviously means you haven’t had peppermint bark FUDGE. I found this recipe last year and my mom loved it so much, she insisted I make her two batches this year. It’s so easy, no bake, and the perfect amount of peppermint and chocolate.

Peppermint Bark Fudge by Sally’s Baking Addiction

INGREDIENTS:

Chocolate Layer

  • 1/2 cup + 1 Tablespoon sweetened condensed milk (half a can)

  • 1 and 1/2 cups semi-sweet chocolate chips

  • 2 Tablespoons marshmallow creme

  • 1/2 teaspoon pure vanilla extract

  • 1/8 teaspoon peppermint extract

White Chocolate Layer

  • 1/2 cup + 1 Tablespoon sweetened condensed milk (half a can)

  • 1 and 1/2 cups white chocolate chips

  • 2 Tablespoons marshmallow creme

  • 1/2 teaspoon pure vanilla extract

  • 1/8 teaspoon peppermint extract

  • 1/3 cup crushed candy canes, plus 1 extra Tbsp for garnish

INSTRUCTIONS:

  1. Line an 8-inch or 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.

  2. Chocolate Layer: Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (half of the can), semi-sweet 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, then place in the refrigerator as you make the white chocolate layer.

  3. Wipe the pot clean for round number 2!

  4. 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.

  5. Pour over chocolate layer and spread into an even layer. Sprinkle with extra candy canes, if desired.

  6. 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!

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DessertEmma Goldendessert, peppermint bark fudge, fudge, christmas, christmas fudge, peppermint fudge2 Comments