This peppermint bark fudge combines dark chocolate, white chocolate, and peppermint to make a super soft and creamy peppermint bark inspired fudge. By using a shortcut fudge base, we can skip the endless stirring and candy thermometer that traditional fudge recipes require. You only need 7 easy ingredients and, best of all, this fudge freezes beautifully so it’s a perfect make-ahead Christmas treat.
What is Peppermint Bark Fudge?
- like peppermint bark, just in soft fudge form
- two layers: white chocolate and dark chocolate
- sprinkled with crushed candy canes
And here’s another reason why you’ll love it: there’s NO candy thermometer required. I also appreciate that there’s only 7 total ingredients. It’s quick, convenient, and easy.
I love traditional fudge, the kind where you stir for several minutes and use a candy thermometer and mixer. Nothing compares to it and you can find a few of my favorite traditional fudge recipes in Sally’s Candy Addiction. My peppermint bark fudge, however, is a shortcut version. It’s creamy, soft, and doesn’t require any special equipment. Because we all appreciate a shortcut every now and then!
Peppermint Bark Fudge Ingredients
Do you remember my gingerbread swirl fudge? We’re using a similar recipe here, but dividing it into 2 separate layers. The same ingredients are used for each layer, except the bottom has semi-sweet chocolate chips and the top uses white chocolate chips.
- Sweetened Condensed Milk: One 14 ounce can of sweetened condensed milk is the base of the entire recipe. There’s no substituting it, unless you want to make traditional fudge with cooked milk and sugar– and you’ll need a candy thermometer for that! 1 standard can of sweetened condensed milk is a little over 1 liquid cup. (The “14 ounce” label regards the weight, not the liquid measurement.) So use 1/2 cup + 1 Tablespoon in each of the 2 layers.
- Semi-Sweet Chocolate Chips & White Chocolate Chips: Chocolate chips make this a no-fail recipe. They’re readily available and when mixed with sweetened condensed milk, they’re very easy to melt on the stove.
- Marshmallow Creme: The secret to the creamy texture? Marshmallow creme aka “fluff.” Hey, I never said this fudge was healthy! If you can’t find marshmallow creme, use a few Tablespoons of mini marshmallows instead. They’ll melt into the proper consistency this fudge requires. By the way, you can make your own homemade marshmallow creme too.
- Vanilla & Peppermint Extract: Both extracts add flavor to the layers. Avoid using regular mint extract, which makes desserts taste like toothpaste.
- Crushed Candy Canes: Stir 1/3 cup of crushed candy canes into the white fudge layer, then sprinkle more on top. The candy cane pieces become a little chewy in the fudge—awesome texture. Easiest way to crush candy canes: place the unwrapped candy canes into a plastic bag and lightly bang on them with a rolling pin. Trust me, kids love helping with this. And if you have leftover candy canes, it’s the perfect excuse to try chocolate cookies with candy cane buttercream!
Since there are so few ingredients, it’s important to use each. And in order for the fudge to properly set, I don’t recommend any substitutions.
How to Make Peppermint Bark Fudge
If you know how to operate your stove, you can make easy peppermint bark fudge.
- Line an 8×8 or 9×9 inch baking pan: I recommend using an 8-inch square pan, which keeps the fudge squares on the thicker side. A 9-inch square pan will work, but the fudge squares will be thinner. Whichever size you use, line the pan with aluminum foil or parchment paper so you can easily lift the whole block of fudge out of the pan after it sets. (Which makes cutting into neat squares possible.)
- Make the chocolate layer: Melt 1/2 of the can of sweetened condensed milk, chocolate chips, and marshmallow creme together in a small saucepan on the stove. Remove from heat and stir in vanilla extract and peppermint extract. Spread into prepared pan and place in the refrigerator for a few minutes. Wipe the pot clean.
- Make the white chocolate layer: Repeat the step above, but use white chocolate chips. White chips are softer than regular chocolate chips, so the white chocolate layer is thinner. Stir in the candy cane pieces, then spread over the chocolate layer.
- Add some garnish: Top with extra candy cane crumbs. Festive sprinkles work too!
- Refrigerate until set: Refrigerate the pan for about 4 hours until set.
- Cut into small squares: Lift the fudge out of the pan using the aluminum foil overhang. Peel the foil off the block of fudge, then cut into small squares.
The Christmas Treat that Keeps on Giving
1 batch of this fudge yields 64 1-inch squares. In my experience serving fudge, people only eat about 2 small squares. Fudge is indulgent and sweet, so even a small pan makes a lot of servings. So if you need an easy Christmas treat for a potluck, cookie exchange, event, or party, make this fudge. You get a lot of bang for your buck. You could also make a batch of my Andes mint fudge. The green mint in that recipe would look lovely besides the red peppermint from these fudge squares. So festive!
More Christmas Treats
- Peppermint Bark Cookies
- Pinwheel Cookies
- Peanut Butter Balls
- Chocolate Truffles
- Peanut Butter Blossoms
- Peppermint Crunch Puppy Chow
- Mint Chocolate Brownies
For more holiday baking inspiration, here are 75+ favorite Christmas cookies.
Print
Peppermint Bark Fudge
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours, 25 minutes
- Yield: 64 1-inch squares
- Category: Desserts
- Method: Cooking
- Cuisine: American
Description
Like peppermint bark in creamy fudge form! By using a shortcut fudge base, we can skip the endless stirring and candy thermometer that traditional fudge recipes require. This fudge freezes beautifully. Review recipe notes before beginning.
Ingredients
Chocolate Layer
- 1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (half of a can)*
- 1 and 1/2 cups (270g) semi-sweet chocolate chips
- 2 Tablespoons (12g) marshmallow creme*
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
White Chocolate Layer
- 1/2 cup + 1 Tablespoon (195g/135ml) sweetened condensed milk (half of a can)*
- 1 and 1/2 cups (270g) white chocolate chips
- 2 Tablespoons (12g) marshmallow creme*
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1/3 cup (45g) crushed candy canes, plus 1 extra Tbsp for garnish
Instructions
- Line an 8-inch square baking pan or a 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.
- Chocolate Layer: Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (half of the can), 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. A small offset spatula is helpful for this. Place in the refrigerator as you make the white chocolate layer.
- Wipe the pot clean. (Wash and dry, or just wipe with a paper towel—careful, it’s likely still warm!)
- White Chocolate Layer:Â 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.
- Pour over chocolate layer and spread into an even layer. Sprinkle with extra candy canes, if desired.
- 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. I always stack it in an airtight container between layers of parchment paper.
Notes
- Make Ahead & Freezing Instructions: Fudge is a wonderful recipe to make ahead of time! It’s great in the refrigerator for up to 3 weeks or you can freeze it. To freeze, double wrap the entire batch of fudge (the whole block) in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links):Â 8-inch Square Baking Pan or 9-inch Square Baking Pan | Saucepan | Small Offset Spatula
- Pan: I use and recommend an 8-inch square baking pan, but a 9-inch square baking pan works too. The fudge squares are a little thinner if you use a 9-inch baking pan.
- Sweetened Condensed Milk: Do NOT use evaporated milk. You need 1 standard can of sweetened condensed milk, which is 14 ounces by weight (not volume). 1 standard can is a little over 1 liquid cup. Use half of the can in each layer.
- Marshmallow Creme: This is also known as “fluff.” If you can’t get your hands on marshmallow creme, use 3 heaping Tablespoons of mini marshmallows in each layer instead.
- Candy Canes: The easiest way to crush candy canes is to place the unwrapped candy canes into a zipped-top plastic bag, seal it, then lightly bang on them with a rolling pin. You need about 4 or 5 regular size candy canes.
Awesome!
This was my first fail using one of your recipes, and I don’t know what I did wrong. First, the chocolate base was difficult to evenly spread in the 9″ pan with my small offset spatula, so I used my fingers. Even taking into consideration the larger pan the layer seems much thinner than your photos. My white chocolate chips(guittard) never fully melted, so very tiny chunks remained. Once I added the crushed candy the white tuned pale pink! I’m sure it will still taste great, but I don’t feel as if I can serve this at the party I’m attending. Can you offer any insight in case I want to make this again? Thanks!
Hi Andi, so sorry for the slow response on this! Are you using chocolate chips instead of chopping up a bar of chocolate? That is likely the problem, as chips have stabilizers in them to prevent them fully melting.
I made this and my white chocolate fudge turned a caramel color. It took a really long time for the white chocolate chips to melt, and I did notice the sweetness condensed milk I used was beige in color. What do you think I did wrong? Thanks!
Hi Katie, I wonder if the heat was too high? I know you said that the white chocolate morsels took a long time to melt. If you try the recipe again, try lowering the heat, so they actually melt slower, but hopefully more evenly. (And then they won’t turn into a caramel color.)
Do you have any suggestions for how to melt white chocolate? Everytime I have tried it ends up chalky and doesn’t melt right. I’m nervous to try this recipe cause of my experience with white chocolate but it looks delicious
Hi Olivia, what type of white chocolate are you using? We highly recommend you use chopped white chocolate bars, such as Ghirardelli or Baker’s brands, found in the baking aisle. Chop them up and place in a microwave-safe bowl or glass liquid measuring cup. Microwave for 20 seconds, then stir. Repeat the 20-second increments, stirring after each time, until completely smooth.
This fudge is delicious and so simple to make! A perfect gift or treat for the holidays. It will be added to my list of recipes to make every Christmas season!
Do you think this would work with the soft peppermints(texture kind of like butter/dinner mints)?? Just got some for another repair and would love to skip candy canes but wanted to get thoughts first…
Hi Becky! We haven’t tested those kind of mints, but would recommend sticking with candy canes for best results.
I’ve been reading many of your cookie recipes this evening and looking forward to some baking this next week. While understanding most of the tips and methods, I am a bit confused about your choice of chocolate chips and white chocolate chips in this recipe. You usually suggest not using chips for melting because of the binding agent used on them. You suggest using chips for chocolate chip cookies. Why then are white chocolate and chocolate chips used in this recipe?
Hi Melissa, with sweetened condensed milk and marshmallow creme, the chips melt down nicely to make a solid (yet still soft) fudge.
Thank you Sally. Fudge has been a bit intimidating until I tried this recipe. Perfect blend of creamy, tasty flavors with crunch of peppermint.
Thank you!
question! can I omit the crushed candy canes and peppermint extract to make a white chocolate and chocolate fudge??? plain and simple?
Absolutely!
Excellent recipe! I didn’t have marshmallow crème so I used mini marshmallows. Easy to follow. It was a big hit!
Excellent fudge. Easy to make. My husband isn’t a big peppermint fan and he even liked this fudge.
Okay. Do you think that it will be too sweet if I use milk chocolate chips? I know someone asked a similar question before, but since I haven’t tasted this, I don’t know if the fudge will actually be too sweet. Since I’m baking for maybe 8 people, should I be on the safe side? Thanks, Laila
Hi Laila, The white chocolate fudge layer is very sweet, so we like the balance of using semi-sweet in the chocolate layer. But it’s really personal preference!
I haven’t tried this yet, but it’s on my to-do list, definitely! It looks really easy, too! Are there any unmentioned tips to make this as easy as possible? I’m trying to prove to my fam I can bake well with no help!
Hi Laila, following the tips and instructions in the post will set you up for best success! Hope your family enjoys this peppermint bark.
This was delicious but had a problem with the candy cane pieces weeping. Any solution for this?
Hi Kath, that can happen sometimes and I haven’t found a way around it. I do find storing in the refrigerator helps.
Cannot wait to make these! Can I use baker’s chocolate instead of chips? I would imagine it would melt better, but would it set differently?
Hi Jessica, Yes you can! It will set the same. Enjoy!
I can’t wait to try this! Is it possible to melt the chocolate chips in the microwave and skip the stove entirely? Thank you!
Hi Jess, you could try but microwaves heat unevenly, so you’ll want to heat them in very short increments and stir well between each time.
Hi!! I’m super excited to try this recipe for a bake sale, but I have a question. Since I don’t have a square pan, would this still work with a rectangular one? Would the bake time need to be adjusted at all? Thank you so much, I’m super excited to try this!
Hi Insiya, You can double the recipe for a 9×13 inch pan.
Alright, will do. Would the bake times till stay the same?
These look amazing! Is it possible to make them dairy free? What substitute would you recommend for condensed milk?
Also, is mint extract the same as peppermint extract?
Hi Ann! We haven’t tested this recipe with dairy free substitutes. Peppermint and mint extract are similar, but we do find they have different flavors. Mint extract can leave baked goods tasking toothpaste-y. Best to stick with peppermint!
I will be making this with my granddaughter. May I substitute Peppermint chocolate chips for the white chocolate chips?
Hi Sherry, we can’t see why not!
Do you think I could swirl the chocolate and white, rather than layering them?
Hi Lauren! It may be a little tricky to get the layers to swirl together but let us know if you give it a try.
Had the opposite problem as some others: my fudge turned out very dense. Still delicious! Very tasty, but not soft and sumptuous. Even leaving out at room temp its very firm. Followed the directions exactly, but by weight. Maybe thats the issue? I would make this again, but I would add a bit more condensed milk and another tb of marshmallow to each layer, and a bit more peppermint extract as I feel like this is not very pepperminty at all, even with having added more candy cane than what is called for.
Set up great. Super simple and quick to make. I LOVE peppermint bark and this was a great blend of two of my favorite Christmas treats!
Hi Sally! I’ve given this some thought but I’m unsure still- do you think it’s possible to colour the top layer to make it green? Possibly with a green gel colour? I’m wanting to make brown and green colour layers for my son’s rugby party 🙂
Hi Jess, absolutely — use gel food coloring and start with just a drop or two, adding more if you need (but not too much so as to change the consistency of the chocolate). Hope they’re a hit!
This was delicious! I gave it out as gifts over the holidays and all loved them! I was wondering if I wanted to make it a little less sweet, what can I do? Can I cut the amount of condensed milk? If I cut it by 1/4 will it mess up the fudgy consistency?
Hi Susan, we’re glad this peppermint fudge was a hit for the holidays! We wouldn’t recommend reducing the condensed milk. How about doing dark chocolate on the bottom layer instead of semi-sweet? That could help cut some of the sweetness.
So easy and delicious! 20 minutes from measuring out ingredients to putting in fridge. I’ve never made fudge before because it seemed like it would be so hard. This was easy, quick to make, and very minimal clean up! My whole family (even the one’s who don’t care for peppermint) scarfed it down! Can’t wait to make more. Thank you for continuing to teach us!
Can I still freeze the fudge if its cut?
Yes! That should be fine, Maria.
These turned out wonderful! Very easy to make and so yummy. Thank you!
I followed this recipe exactly as it says and my fudge did not set at all. I even resorted to leaving it in the freezer all day while at work and when I came home it was so runny when I lifted it out of the pan it fell apart. I had to throw the whole batch away.
Getting ready to make this! It looks delicious but I am concerned I am using the wrong pan. I am using a 8 1/2 inch pan but I don’t see how this will make 64 squares.
She mentions cutting it into small, 1″ pieces because it’s so rich that a little goes a long way. If you are using an 8″ square pan, and you cut it into one inch squares, you will be able to make 8 squares each direction. 8×8 equals 64.
Threw it away? Maybe used as an ice cream topper,?