This peppermint bark fudge is a festive, no-bake treat that combines rich chocolate layers with cool peppermint crunch. It’s simple, satisfying, and perfect for holiday gifting or a wintertime indulgence.
Made with sweetened condensed milk, this peppermint bark fudge needs no candy thermometer and sets beautifully every time. Each bite delivers a creamy, chocolaty texture with a minty finish.
Star Ingredients in Peppermint Bark Fudge
- Sweetened condensed milk – Acts as the creamy base, ensuring a smooth, rich fudge without the need for cooking sugar or monitoring temperatures.
- Dark chocolate chips – Provides a deep, slightly bitter contrast to the sweet white layer, grounding the flavor profile.
- White chocolate chips – Adds a sweet, creamy layer that pairs perfectly with peppermint and brings visual contrast.
- Vanilla extract – Enhances the flavor of the chocolate, adding warm undertones to balance the mint.
- Peppermint extract – Optional but essential for a bolder minty kick that deepens the holiday flavor.
- Crushed candy canes – Adds texture, color, and a satisfying peppermint crunch, making each bite festive and fun.
Let’s Make It: Peppermint Bark Fudge in Simple Steps
Line your pan and get your ingredients ready—this fudge comes together fast. Divide the condensed milk between two pans, melt dark chocolate in one, and white chocolate in the other.
Add vanilla to the dark chocolate and spread it into the prepared pan. Stir peppermint extract and crushed candy canes into the white chocolate, then layer it on top.
Sprinkle with more crushed candy canes and let the fudge set. Whether you chill it or let it sit at room temp, the reward is sweet, minty, and beautifully layered.
Fudge Fixes & Flavor Twists
For the best texture, avoid overheating the chocolate—it can seize or become grainy. Stir constantly and remove from heat as soon as it’s melted.
Feel free to play with flavors: use milk chocolate for a creamier base, or add crushed Oreos between layers for an extra crunch. A dash of sea salt on top also enhances the flavor and balances the sweetness.
If peppermint extract isn’t your thing, swap it for almond extract for a totally different twist that still pairs beautifully with chocolate.
Storing Your Fudge: Keep It Cool, Keep It Fresh
Peppermint bark fudge stores well in an airtight container at room temperature for up to a week. For longer freshness, refrigerate it and enjoy within two weeks.
To freeze, wrap pieces individually in wax paper and place in a freezer-safe container. Thaw in the fridge overnight before serving—this helps preserve both texture and flavor.
Peppermint Bark Fudge
Ingredients
- ½ teaspoon vanilla extract
- 1 cup 175 g premium white chocolate chips
- 1 cup 175 g dark chocolate chips
- ⅓ cup 75 g crushed candy canes, divided (approximately 5 standard-size candy canes)
- ¼ teaspoon peppermint extract optional
- 1 can 14 oz / 396 g sweetened condensed milk
Instructions
- Line an 8×8-inch baking dish with aluminum foil and lightly grease both the base and sides. Set the prepared pan aside.
- Equally distribute the sweetened condensed milk between two small or medium saucepans, ensuring each pan receives just over half a cup.
- Place the dark chocolate chips into one pan and the white chocolate chips into the second.
- Warm both pans over medium heat, stirring continuously until the chocolate is fully melted and smooth.
- Remove the pan containing the dark chocolate mixture from the heat, blend in the vanilla extract, and promptly pour the mixture into the prepared pan, smoothing it into an even layer.
- Take the white chocolate mixture off the heat, stir in the peppermint extract if desired, and mix in ¼ cup (approximately 50 g) of the crushed candy canes. Immediately spread this over the set chocolate base layer.
- Top with the remaining crushed peppermint pieces, ensuring even distribution.
- Let the fudge firm up completely before slicing—this will take about 4 to 6 hours at ambient temperature or approximately 1 to 2 hours if placed in the refrigerator.
