Peppermint Bark Fudge Recipe
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If you’re looking for a festive treat to make this season, try this Peppermint Bark Fudge Recipe. It combines two classic sweet treats and is easy to make.
Why not make a batch to give as a deliciously sweet gift, or just to indulge in during the holidays!
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Peppermint Bark Fudge Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
It’s that time of year again – the weather is getting colder, the days are shorter, and everyone is starting to get into the Christmas spirit.
If you’re looking for something sweet to make then you’ve come to the right place!
Peppermint Bark is one of my husband’s seasonal sweet treats, and this recipe combines that classic treat with fudge, to make peppermint bark fudge!
A layer of peppermint-chocolate fudge, made using condensed milk, is topped with a layer of white chocolate and peppermint fudge.
Then some crushed candy canes and chocolate chips are sprinkled over the fudge before going into the fridge to set.
Homemade fudge makes a yummy gift to give to family and friends, as a hostess gift, or for teachers and other group leaders.
Simply pile some fudge pieces into a cellophane bag or into a pretty box and tie them up with ribbon.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen.
The complete list of ALL ingredients with measurements is found on the recipe card at the end of this post.
Ingredients Needed for Peppermint Bark Fudge
- Dairy – Unsalted Butter
- Chocolate Chips – semi-sweet (US), plain (UK)
- Sweetened Condensed Milk
- White Chocolate Chips
- Crushed Candy Canes – you will need an 8-oz package, but if you can’t source this, you can always use the equivalent weight in candy canes and crush them up in a food bag with a rolling pin or mallet.
- Mini Chocolate Chips
- Peppermint Extract
- Vanilla Extract
Equipment Needed For This Recipe
- 9×13″ Baking Dish
- Medium Saucepan – for melting the ingredients to make the fudge
- Parchment Paper – for lining the baking dish. You can also use foil.
- Plastic Food Bag – for crushing candy canes in if you can’t source them ready crushed.
- Rolling Pin – for crushing the candy canes.
- Cellophane Bags – for packaging the fudge to give as gifts.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Candy Canes
One of the hero ingredients in this dish is candy canes, so here are some more recipes using the same:
- Candy Cane Chocolate Cake
- Candy Cane Chocolate Truffles
- How To Make Peppermint Bark – A Classic Holiday Candy!
More Fudge Recipes
Looking for more fudge to make? Check these recipes out next:
Recipe Tips
- Storing Leftovers: Store the fudge pieces in an airtight container for up to 1 week at room temperature, or for 2-3 weeks in the fridge. Stack the fudge with sheets of parchment between the layers.
- Freezing Instructions:
- Prepare the fudge to step 8 in the recipe card.
- Wrap the whole uncut block of fudge in a double layer of plastic wrap and a layer of foil to help prevent freezer burn and keep out unwanted freezer smells. Place on a flat surface in the freezer. Alternatively, freeze pieces of fudge with parchment between any stacked layers in a freezer-safe container and place them in the freezer.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- The fudge will last in the freezer for up to 2 months.
- To defrost the fudge, unwrap it completely and place it in the fridge to thaw overnight (or at least 12 hours), before cutting the block into pieces.
- With all leftovers, make sure the food looks and smells okay before eating.
How Do I Make Peppermint Bark Fudge?
The printable recipe card below has the full ingredients list and instructions. Any demonstration photos on the card do not print out to save ink.
Peppermint Bark Fudge
Ingredients
For the Chocolate Fudge Layer
- 3 cups chocolate chips
- 1 14-oz/397g can sweetened condensed milk
- 4 Tbsp unsalted butter
- ½ tsp peppermint extract
- ¼ tsp vanilla extract
For the Peppermint Fudge Layer
- 3 cups white chocolate chips
- 1 14-oz/397g can sweetened condensed milk
- 4 Tbsp unsalted butter
- ¼ tsp peppermint extract
- 1 8-oz/225g package of crushed candy canes
- 1 cup mini chocolate chips
SUGGESTED PRODUCTS
Instructions
- Line a 9"x13" pan with parchment paper, leaving some overhang.
- For the chocolate fudge layer, add the chocolate chips, condensed milk, and butter to a medium saucepan over low to medium heat. Stir the mixture until everything is melted, combined, and smooth. Remove from the heat and stir in the peppermint and vanilla extracts.
- Pour the chocolate fudge layer into the prepared pan, and leave to set for 30 minutes before making the peppermint fudge layer.
- For the peppermint fudge layer, add the white chocolate chips, condensed milk, and butter to a medium saucepan over low to medium heat. Stir the mixture until everything is melted, combined, and smooth. Remove from the heat and stir in the peppermint extract.
- Pour the peppermint fudge on top of the chocolate fudge.
- Sprinkle the crushed candy canes evenly over the top of the fudge.
- Sprinkle the mini chocolate chips evenly over the top of the fudge.
- Place the pan of fudge into the refrigerator for 3-4 hours (or overnight) to harden.
- Lift the fudge out of the pan using the excess parchment paper. Cut into 1" or 2" pieces to serve and enjoy!
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Instant Pot Baked Brie and Apple Appetizer
- Soup: Roasted Fennel & Tomato Soup with Coconut Milk
- Salad: Orange Pomegranate Salad with Goat Cheese, Avocado & Pecans
- Main Dish: Cast Iron Ribeye Steak with Green Herb Sauce
- Side Dish: Oven-Roasted Parmesan Green Beans – A Simple Side Dish
- Beverage: Campfire Cocktail with Fireball, Bourbon & Rum
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
The Create the Holidays series on The Purple Pumpkin Blog features free printables, crafts, recipes, and more for Christmas and the Winter Holidays. Check out Create the Holidays (formerly Create Christmas) from 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, and 2012.