Peppermint Bark Fudge Recipe - Sally's Baking Addiction (2024)

Published: 11/29/2019Updated: 11/02/2021

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.

1. 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.)
2. 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.
3. 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.
4. Add some garnish: Top with extra candy cane crumbs. Festive sprinkles work too!
5. Refrigerate until set:Refrigerate the pan for about 4 hours until set.
6. 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.

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