Name: Peppermint Bark Fudge
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 can (14 oz) sweetened condensed milk, divided; 1 ½ cups dark chocolate chips; 1 ½ cups white chocolate chips; 1 tsp vanilla extract; ½ tsp peppermint extract (optional); ½ cup crushed candy canes, divided; Butter (for greasing foil)

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This peppermint bark fudge is one of the easiest holiday treats I like to make. It’s creamy, chocolatey, and perfectly balanced with a refreshing peppermint crunch. Since it requires no baking and no candy thermometer, I find it’s a stress-free dessert that doubles as a thoughtful homemade gift.

Why You’ll Love This Recipe

I love this peppermint bark fudge because it’s quick to put together with just a few ingredients, and it always feels festive. The layers of dark and white chocolate create a beautiful contrast, while the crushed candy canes add a satisfying crunch. I also appreciate that I can make it ahead of time, cut it into squares, and package it for holiday gifting. It’s rich, indulgent, and looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweetened condensed milk
Dark chocolate chips
White chocolate chips
Vanilla extract
Peppermint extract (optional)
Crushed candy canes

Directions

I line an 8×8 pan with foil and lightly butter it.
I divide the condensed milk evenly between two saucepans.
In one pan, I add the dark chocolate chips and melt them over medium heat, stirring until smooth. Once melted, I stir in vanilla and spread this layer into the prepared pan.
In the second pan, I melt the white chocolate chips with the condensed milk. After removing from the heat, I stir in peppermint extract (if using) and part of the crushed candy canes. I spread this mixture over the dark chocolate layer.
I sprinkle the remaining crushed candy canes on top.
I let the fudge firm up completely—either 4–6 hours at room temperature or 1–2 hours in the fridge—before slicing into squares.

Servings and timing

This recipe makes about 32 pieces of fudge. Prep time is just 15 minutes, and it sets in about 4–6 hours at room temperature or 1–2 hours in the refrigerator.

Variations

I sometimes swap the dark chocolate for semi-sweet or milk chocolate if I want a milder flavor.
For a swirled look, I lightly run a knife through the chocolate layers before they set.
Crushed peppermint candies can be used instead of candy canes, though I find candy canes easier to break apart.
Adding a drizzle of melted chocolate over the top gives it a fancier finish.
I’ve also tried sprinkling festive sprinkles on top for a colorful twist.

Storage/Reheating

I store the fudge in an airtight container at room temperature for up to a week. If I refrigerate it, I keep in mind that candy canes may “weep” or melt slightly from condensation, so I prefer room temperature storage. For longer storage, I freeze the fudge in a sealed container with parchment between layers; it keeps well for up to 2 months. When I want to serve it, I let it thaw at room temperature.

FAQs

Can I make peppermint bark fudge without peppermint extract?

Yes, I often skip the extract and just rely on the crushed candy canes for flavor. It’s still minty and delicious.

Can I use white almond bark instead of white chocolate chips?

Yes, almond bark can work in place of white chocolate chips, though I prefer the flavor of real white chocolate.

How do I keep the layers from mixing together?

Since the chocolate mixture is thick, the layers usually stay separated. I pour the white chocolate layer gently on top of the dark chocolate without waiting for the bottom to cool completely.

Can I use milk chocolate instead of dark chocolate?

Absolutely. I’ve made it with milk chocolate, and it turns out sweeter but still delicious.

Why did my candy canes melt on top of the fudge?

This can happen if the fudge is too warm when the candy canes are added, or if the fudge is stored in the refrigerator where condensation forms. I let the chocolate cool slightly before sprinkling and prefer to store it at room temperature.

Conclusion

This peppermint bark fudge is my go-to holiday recipe when I want something easy, festive, and giftable. With its creamy chocolate layers and crunchy peppermint topping, it always brings holiday cheer. I love that I can whip it up in just minutes and let it set while I focus on other holiday preparations. Whether I’m making it for family gatherings or packaging it as a homemade gift, it never disappoints.