Top a layer of chocolate fudge with peppermint-flavored white chocolate fudge and add a sprinkling of crushed candy canes to make this easy Peppermint Bark Fudge for Christmas. It tastes just like the traditional holiday candy but is soft and creamy.
Peppermint Bark with its layers of dark and white chocolate and a sprinkling of candy cane pieces is one of the most popular candies to make for Christmas because it's easy and oh, so tasty!
Its cool crisp mint flavor is refreshing which makes it the perfect treat to enjoy after a savory holiday meal.
This Peppermint Bark Fudge recipe has all the flavors you love in this classic holiday candy and as an added bonus it's soft and creamy with just a slight bit of candy cane crunch. The layer of silky dark chocolate fudge is topped with a layer of mint-flavored white chocolate fudge and a sprinkling of peppermint candy.
Oh, and it's easy to make too.
Before you begin you can check out our How To Make Easy Fudge FAQ page to learn tips and tricks for making any easy fudge recipe.
- semi-sweet chocolate - Use your favorite chocolate bar or chips. I used Trader Joe's Semi-Sweet Chocolate Chips.
- sweetened condensed milk (see notes below)
- white chocolate - I use Nestle Premier White Morsels. See the notes below for more information about choosing white chocolate to make fudge.
- peppermint extract
- crushed candy canes or peppermint bits
What is sweetened condensed milk?
- Sweetened Condensed milk is cow's milk that has been pasteurized and condensed (heated to a temperature that is high enough to remove most of the water) and then sweetened with sugar.
- The sugar adds sweetness and it also helps to thicken the condensed milk and to prolong its shelf life.
- DO NOT use cans of Evaporated Milk for this fudge recipe.
- Evaporated milk is not sweetened with sugar and is not thick enough to use to make this particular fudge.
- Some fudge recipes do use evaporated milk, but not this one!
What white chocolate should I use?
You want to use white chocolate that you enjoy eating straight out of the bag just like with the dark chocolate but you also want one that will taste great with mint flavoring added to it.
You can use:
- pure white chocolate (made with cocoa butter)
- You can finely chop blocks or bars of pure white chocolate or use pure white chocolate chips like Callebaut White Chocolate Blocks, Lindt Classic White Chocolate Bar, or Ghirardelli White Chocolate Chips just know that these have a very pronounced cocoa butter flavor which may overpower the mint flavoring.
- white confectionery coating (made with a vegetable oil like palm kernel oil)
For this peppermint bark, I would recommend using a confectionery coating only because they have a more mellow flavor than pure white chocolate so the mint flavor will really shine through. I used the Nestle Premier White Morsels when developing this recipe.
- White chocolate is a bit softer than white confectionery coating so you'll need to adjust the recipe accordingly.
- If using white confectionery coating chips (no cocoa butter listed in the ingredients) use 8 ounces, if using pure white chocolate (with cocoa butter listed in the ingredients) then use 10 ounces.
What is peppermint extract?
- Peppermint extract is made by soaking peppermint leaves in clear alcohol until the flavor of the liquid becomes intensely minty.
- It can be found in most grocery stores in the baking aisle or you can make homemade peppermint extract.
Can I use peppermint oil instead?
- Yes, definitely.
- If you use peppermint oil start by adding ¼ teaspoon to the recipe then taste it. Add more if desired.
- I love using peppermint oil when making fudge and candy. It has a more intense flavor and no alcohol but it is harder to find. During the Christmas holiday season, many grocery stores do carry it. You can usually find it in the holiday baking aisle. You can also oftentimes find it in or near the pharmacy.
You can buy the supplies needed to make this fudge from Amazon (commission earned for sales).
Make the chocolate layer.
- Combine the semi-sweet chocolate with half of a 14-ounce can of sweetened condensed milk in a microwave-safe mixing bowl.
- Heat the chocolate and sweetened condensed milk in the microwave at 70% power for 90 seconds then let the bowl rest in the microwave for 3 minutes allowing the heat to melt the chocolate slowly.
- Remove and stir slowly until all the chocolate melts.
- Spread into a thin layer in an 8-inch square pan that has been lined with non-stick tin foil or parchment paper.
- Cover the pan and set the chocolate fudge aside while making the white chocolate layer.
Make the white chocolate peppermint layer.
- Combine the white chocolate with the remaining ⅔ cup of sweetened condensed milk.
- Heat the white chocolate and sweetened condensed milk at 70% power for 90 seconds then let the bowl rest in the microwave for 3 minutes before stirring until melted.
- Stir in the peppermint extract just until the fudge is smooth.
- Pour over top of the chocolate fudge layer and spread into an even layer.
- Immediately sprinkle on the crushed candy canes or peppermint bits.
- If needed, gently press down on the candy canes to ensure they are stuck into the white chocolate fudge layer.
- Cover the fudge and set it aside for 3-4 hours until it is firm enough to cut into 16 pieces.
You might also like these other mint-flavored fudge recipes.
Watch this video to see how to make this delicious layered fudge.
This easy Peppermint Bark Fudge has a layer of silky chocolate fudge topped with a minty layer of white chocolate fudge and a sprinkling of crushed candy canes. It's the perfect Christmas fudge recipe.
- 6 ounces semi-sweet chocolate, finely chopped or chips (about 1 cup)
- 14 ounces (1 can) sweetened condensed milk, DIVIDED
- 8 - 10 ounces white chocolate * (see note below)
- 1 teaspoon peppermint extract
- 2-3 tablespoons peppermint candy cane pieces
- *If using white confectionery coating chips (no cocoa butter listed in the ingredients) use 8 ounces, if using pure white chocolate (with cocoa butter listed in the ingredients) then use 10 ounces.
Line an 8-inch pan with non-stick tin foil or parchment paper that has been lightly sprayed with cooking spray.
Combine the semi-sweet chocolate with ⅔ cup of the sweetened condensed milk.
Heat in the microwave at 70% power for 90 seconds then let the bowl rest in the microwave for 3 minutes.
Remove and stir slowly until all the chocolate melts.
If any chunks remain, let the bowl rest for a few more minutes then stir again.
If needed you can reheat at 70% power for 10-15 seconds and repeat the process above.
Pour into the prepared pan and spread into a thin layer.
Combine the white chocolate with the remaining sweetened condensed milk (scrape the can to get as much out as you can).
Heat at 70% power for 90 seconds then let the bowl rest in the microwave for 3 minutes.
Stir until melted.
Pour in the peppermint extract and stir just to combine.
Spread into a thin layer over top of the chocolate fudge layer then immediately sprinkle on the crushed candy canes.
If needed, gently press down on the candy canes to ensure they are stuck into the white chocolate fudge layer.
Cover and set aside for 3-4 hours until the peppermint bark fudge is firm.
Remove the fudge from the pan and peel away the tin foil.
Cut into 36 squares.
- Store this peppermint bark fudge in an airtight container at room temperature for up to a month.
- I don't recommend refrigerating this fudge as the candy canes will get sticky and wet.
If you love the flavor of peppermint bark be sure to check out these other recipes...