Description
This peppermint bark fudge is a no-bake holiday treat with rich chocolate layers and a refreshing peppermint crunch. It’s easy to make, giftable, and perfect for festive gatherings.
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)
Instructions
- Line an 8×8-inch pan with foil and lightly butter it.
- Divide the sweetened condensed milk evenly between two saucepans.
- In one saucepan, melt dark chocolate chips with condensed milk over medium heat, stirring until smooth. Stir in vanilla extract.
- Spread the dark chocolate mixture evenly into the prepared pan.
- In the second saucepan, melt white chocolate chips with the other half of the condensed milk, stirring until smooth.
- Remove from heat and stir in peppermint extract (if using) and half of the crushed candy canes.
- Gently spread the white chocolate mixture over the dark chocolate layer.
- Sprinkle remaining crushed candy canes on top.
- Let the fudge set for 4–6 hours at room temperature or 1–2 hours in the refrigerator.
- Once firm, slice into squares and serve or store.
Notes
- Skip peppermint extract for a milder mint flavor—crushed candy canes are enough.
- For a swirled effect, lightly run a knife through the layers before they set.
- White almond bark can replace white chocolate chips if desired.
- Store fudge at room temperature to prevent candy canes from melting or weeping.
- Freeze fudge in layers separated by parchment for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 130
- Sugar: 16g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
