This creamy, two-toned peppermint bark fudge layers rich chocolate with cool white chocolate and crushed candy canes for the perfect holiday treat. I first made this a few Decembers ago when I needed last-minute gifts and didn't have time for complicated candy-making. No candy thermometer needed, and it comes together in about 20 minutes of hands-on time.
If you love easy holiday treats, you might also enjoy these Linzer Cookies Recipe or this Chai Latte Cupcakes Recipe that uses the same simple method. For more festive desserts, check out these Easy Bûche De Noël Recipe.
What Makes This Peppermint Bark Fudge
Most Peppermint Bark Fudge is just chocolate and white chocolate with candy canes on top. This version takes that same flavor combo and turns it into actual fudge, so you get that creamy, melt-in-your-mouth texture instead of a hard chocolate snap. The marshmallow creme keeps everything soft without being sticky, and the peppermint extract gives you flavor in every bite, not just where the candy cane pieces land.
I've made traditional bark before, and it always felt a little... basic. This fudge feels more special, like something you'd buy from a fancy candy shop, but it's easier than the bark version because you don't have to worry about tempering chocolate or spreading it perfectly thin.
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Peppermint Bark Fudge Ingredients
Here's everything broken down so you know exactly what each ingredient does.
See Recipe Card Below This Post For ingtedient Quantites
Chocolate Layer
- Sweetened condensed milk: Creates the creamy, smooth base that makes this fudge so soft and rich. You'll use half a can here.
- Semi-sweet chocolate chips: These melt into the condensed milk to form the chocolate layer. Semi-sweet gives you a nice balance without being too bitter.
- Marshmallow creme: This is the secret ingredient that keeps the fudge soft and prevents it from getting grainy. Just two tablespoons does the trick.
- Vanilla extract: Adds warmth and depth to the chocolate flavor.
- Peppermint extract: Gives the chocolate layer a hint of mint without overpowering the chocolate.
White Chocolate Layer
- Sweetened condensed milk: The other half of the can goes into the white chocolate layer for the same creamy texture.
- White chocolate chips: Melts into a smooth, sweet layer that contrasts beautifully with the dark chocolate below.
- Marshmallow creme: Keeps the white chocolate layer soft and fudgy, just like the chocolate layer.
- Vanilla extract: Balances the sweetness and adds flavor.
- Peppermint extract: Brings that cool, refreshing peppermint taste to the white layer.
- Crushed candy canes: These add crunch, color, and bursts of peppermint flavor throughout the white layer. Save a tablespoon for sprinkling on top.
How to Make Peppermint Bark Fudge
Let me walk you through each step so this comes out perfect.
Prep your pan: Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper, making sure you have plenty of overhang on the sides. This makes it easy to lift the whole block of fudge out later without wrestling with it.
Make the chocolate layer: In a medium saucepan over medium heat, combine the sweetened condensed milk, chocolate chips, and marshmallow creme. Stir constantly until the chocolate melts and everything comes together into a smooth, glossy mixture, about 3 to 4 minutes. Take it off the heat and stir in the vanilla and peppermint extracts.
Spread and chill: Pour the chocolate mixture into your prepared pan and use a small offset spatula to spread it evenly into the corners. Pop it in the refrigerator while you make the white layer. This firms up the chocolate so the white layer doesn't mix in.
Clean your pan: Wipe out the saucepan with a paper towel so you can use it again.
Make the white chocolate layer: In the same saucepan, combine the remaining sweetened condensed milk, white chocolate chips, and marshmallow creme. Stir constantly over medium heat until the white chocolate melts completely and the mixture looks smooth, about 3 to 4 minutes.
Add the peppermint: Remove from heat and stir in the vanilla, peppermint extract, and crushed candy canes. The candy canes will add little flecks of red and white throughout.
Layer and garnish: Pour the white chocolate mixture over the chilled chocolate layer and spread it gently so you don't disturb the bottom layer. Sprinkle the extra tablespoon of crushed candy canes on top for a pretty finish.
Chill completely: Cover the pan with foil and refrigerate for at least 4 hours, or overnight if you have time. The fudge needs to set fully before you cut it, or it'll be too soft.
Cut into squares: Once the fudge is firm, lift it out of the pan using the foil overhang. Peel away the foil and use a sharp knife to cut it into 1-inch squares. Wipe the knife between cuts for clean edges.
Smart Substitutions
Can't find marshmallow creme? You can use marshmallow fluff, which is the same thing with a different brand name.
No peppermint extract? Add an extra ¼ teaspoon of vanilla and increase the crushed candy canes slightly. The candy canes will give you plenty of peppermint flavor on their own.
Want to use dark chocolate? Swap the semi-sweet chips for dark chocolate chips. The fudge will be less sweet and more intensely chocolatey.
Prefer milk chocolate? Go ahead and use milk chocolate chips instead of semi-sweet. The fudge will be sweeter and milder.
No candy canes? Use crushed peppermint candies or leave them out entirely for a plain two-layer fudge.
Equipment For Peppermint Bark Fudge
You don't need anything fancy for this Peppermint Bark Fudge.
8-inch or 9-inch square baking pan: Either size works. The 8-inch pan gives you thicker fudge, and the 9-inch gives you slightly thinner pieces.
Medium saucepan: You'll use this twice, once for each layer. A heavy-bottomed pan helps prevent scorching.
Small offset spatula: Makes it easy to spread the layers evenly without making a mess. A regular spatula works too, but the offset one gives you more control.
How to Store Peppermint Bark Fudge
This Peppermint Bark Fudge keeps beautifully if you store it right.
In the fridge: Place the cut fudge in an airtight container with parchment paper between the layers. It'll stay fresh for up to 2 weeks.
At room temperature: The fudge will soften at room temperature, so I only leave it out for an hour or two if I'm serving it at a party.
In the freezer: Wrap individual pieces or the whole block in plastic wrap, then place in a freezer-safe container or bag. It freezes for up to 3 months. Thaw in the fridge overnight before serving.
For gifting: Pack the fudge in small boxes or tins lined with parchment paper. Keep it refrigerated until you're ready to give it away, and let the recipient know it needs to stay cool.
What to Serve with This Peppermint Bark Fudge
Hot cocoa or coffee. The rich, minty flavor pairs perfectly with a warm drink on a cold day.
Vanilla ice cream. Crumble a piece of fudge over a scoop of vanilla for an instant peppermint bark sundae.
Sugar cookies. Serve it alongside plain sugar cookies or gingerbread for a dessert platter that feels festive without being too much.
Fresh berries. The cool peppermint cuts through the sweetness of strawberries or raspberries.
Expert Tips
Stir constantly. When melting the chocolate and condensed milk, keep stirring so nothing scorches on the bottom of the pan. It only takes a few minutes, and it makes all the difference.
Don't skip the chilling step. The chocolate layer needs time to firm up before you add the white layer, or they'll swirl together. Even 15 minutes in the fridge helps.
Use good-quality chocolate chips. The flavor of your chocolate really shines in this recipe, so use chips you'd be happy eating straight from the bag.
Let the fudge come to full temperature. If you cut it too soon, the layers might slide apart. Be patient and let it chill completely.
Crush candy canes in a bag. Put them in a zip-top bag and whack them with a rolling pin or the bottom of a mug. It's easier than using a food processor, and you get more control over the size.
Warm your knife. Run your knife under hot water and dry it off before cutting. The warmth helps it glide through the Peppermint Bark Fudge without dragging.
FAQ
What is the best quality Peppermint Bark Fudge?
The best peppermint bark has distinct layers of dark and white chocolate Peppermint Bark Fudge crunchy candy cane pieces and a strong peppermint flavor. This fudge version gives you those same qualities but with a softer, creamier texture. My sister Karla says the homemade stuff always tastes better because you can control how minty it is.
What is the secret to good fudge?
The secret is using sweetened condensed milk and marshmallow creme together. The condensed milk gives you creaminess, and the marshmallow creme keeps the Peppermint Bark Fudge from getting grainy or too hard. Don't overcook it, and make sure you stir constantly so it stays smooth.
What should you not do when making fudge?
Don't rush the chilling time, or your fudge will be too soft to cut cleanly. Also, don't cook the mixture over high heat because it can scorch or separate. Medium heat and constant stirring are your friends. And never skip the marshmallow creme, it's what makes this Peppermint Bark Fudge foolproof.
What type of chocolate do you use for peppermint bark?
Traditionally, peppermint bark uses semi-sweet or dark chocolate for the base and white chocolate for the top layer. For this Peppermint Bark Fudge, I use semi-sweet chocolate chips because they balance the sweetness of the condensed milk and white chocolate. You can use dark chocolate if you want something less sweet, or milk chocolate if you prefer it milder.
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Pairing
These are my favorite dishes to serve with Peppermint Bark Fudge
Peppermint Bark Fudge
Ingredients
Chocolate Layer:
- ½ cup + 1 Tablespoon 195g/135ml sweetened condensed milk half of a can, provides creaminess
- 1and ½ cups 270g semi-sweet chocolate chips melts into a smooth layer
- 2 Tablespoons 12g marshmallow creme adds fluffiness and texture
- ½ teaspoon pure vanilla extract for flavor
- ¼ teaspoon peppermint extract adds minty taste
White Chocolate Layer:
- ½ cup + 1 Tablespoon 195g/135ml sweetened condensed milk the other half of the can
- 1and ½ cups 270g white chocolate chips melts into a creamy layer
- 2 Tablespoons 12g marshmallow creme adds smoothness
- ½ teaspoon pure vanilla extract for flavor
- ¼ teaspoon peppermint extract adds minty freshness
- ⅓ cup 45g crushed candy canes for a crunchy texture and minty flavor) plus 1 extra Tablespoon for garnish
Instructions
- Line a square baking pan (8-9 inch) with parchment paper or aluminum foil, leaving overhang for easy removal later. Set aside.
- Chocolate Layer: In a medium saucepan over medium heat, combine sweetened condensed milk, chocolate chips, and marshmallow creme. Stir continuously until the chocolate chips melt. Once smooth, remove from heat and stir in the vanilla and peppermint extracts. Pour the chocolate mixture into the prepared pan. Spread it evenly using a small offset spatula. Place the pan in the refrigerator while you make the white chocolate layer.
- White Chocolate Layer: In the same saucepan, combine the remaining sweetened condensed milk, white chocolate chips, and marshmallow creme. Stir over medium heat until the white chocolate melts and the mixture is smooth. Remove from heat and stir in the vanilla extract, peppermint extract, and crushed candy canes. Pour this white chocolate mixture over the chocolate layer, spreading it evenly. Sprinkle the top with the remaining crushed candy canes, if desired.
- Cover the pan with aluminum foil and refrigerate for at least 4 hours or overnight until the fudge is fully set. Once firm, lift the fudge out of the pan using the overhanging foil or parchment paper. Peel off the paper and cut into 1-inch squares.
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