5 from 3 votes
peppermint bark fudge recipe image
Peppermint Bark Fudge
Prep Time
15 mins
Cook Time
3 mins
Total Time
18 mins

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. 

Course: Dessert
Cuisine: American
Keyword: easy peppermint fudge, peppermint bark fudge
Servings: 36
Author: HowToMakeEasyFudge
  • 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. 
  1. Line an 8 inch pan with non-stick tin foil or parchment paper that has been lightly sprayed with cooking spray. 

  2. Combine the semi-sweet chocolate with 2/3 cup of the sweetened condensed milk. 

  3. Heat in the microwave at 70% power for 90 seconds then let the bowl rest in the microwave for 3 minutes. 

  4. Remove and stir slowly until all the chocolate melts. 

  5. If any chunks remain, let the bowl rest for a few more minutes then stir again. 

  6. If needed you can reheat at 70% power for 10-15 seconds and repeat the process above.

  7. Pour into the prepared pan and spread into a thin layer. 

  8. Set aside.

  9. Combine the white chocolate with the remaining sweetened condensed milk (scrape the can to get as much out as you can).

  10. Heat at 70% power for 90 seconds then let the bowl rest in the microwave for 3 minutes. 

  11. Stir until melted.

  12. Pour in the peppermint extract and stir just to combine. 

  13. Spread into a thin layer over top of the chocolate fudge layer then immediately sprinkle on the crushed candy canes. 

  14. If needed, gently press down on the candy canes to ensure they are stuck into the white chocolate fudge layer. 

  15. Cover and set aside for 3-4 hours until the peppermint bark fudge is firm. 

  16. Remove fudge from pan and peel away the tin foil. 

  17. Cut into 36 squares. 

Recipe Notes