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Homemade Peppermint Bark Fudge with dark chocolate base and white chocolate top, sprinkled with crushed peppermint pieces.

Peppermint Bark Fudge

5 from 1 vote
This decadent peppermint bark fudge combines creamy layers of chocolate and white chocolate with a refreshing minty crunch, perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 5 minutes
Refrigeration Time 4 minutes
Total Time 29 minutes
Servings: 66 Fudge
Course: Dessert
Cuisine: American, Holiday
Calories: 110
Ingredients Method Nutrition Notes

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

Method
 

  1. Line a square baking pan (8-9 inch) with parchment paper or aluminum foil, leaving overhang for easy removal later. Set aside.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Serving: 24gCalories: 110kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 5mgSodium: 15mgPotassium: 20mgSugar: 12gVitamin C: 1mgCalcium: 2mgIron: 2mg

Notes

This peppermint bark fudge is a sweet and minty treat perfect for the holidays. The rich chocolate layers, topped with crushed candy canes, make for an indulgent snack or gift.

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