Made with semi-sweet chocolate, white chocolate chips, condensed milk, and crushed candy canes, this fudge is your new favorite holiday bite.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Alright, let me set the scene. It was the week before Christmas, the house was a total wreck, and I had just realized I forgot to bake something for the cookie exchange at work. Full-blown panic mode. I didn’t have time to roll out cookies or decorate gingerbread men like a contestant on a baking show. But I did have chocolate chips, a can of condensed milk, and half a box of crushed candy canes from the hot cocoa bar we never finished.
Enter this Peppermint Bark Fudge Recipe—a.k.a. the holiday miracle I didn’t know I needed. It’s rich, creamy, pepperminty, and honestly? Kinda makes you feel like you’ve got it all together, even if you’re eating it straight from the pan in your pajamas while wrapping presents with duct tape. (Yes, that happened.)
Why You’ll Love This Peppermint Bark Fudge Recipe?
Let’s be real: the holidays are a lot. But this peppermint bark fudge? It’s not. No stove-top stirring till your arm falls off, no candy thermometer, no fancy tools or Martha Stewart-level precision. Just melt, layer, chill, and boom—dessert magic.
Every bite has that creamy chocolate layer, a cool peppermint zing, and crunchy candy canes that remind you it’s December and everything smells like sugar and pine needles. It’s the kind of treat you want to bring to every gathering, or keep all to yourself (no judgment).
Ingredient Notes:
Look, I’m not trying to overcomplicate things, so here’s the real talk on what you’ll need:
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Semi-sweet chocolate chips – These form the fudgy base. You can use dark chocolate if you’re feeling a little extra dramatic.
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Sweetened condensed milk – Divided between both layers. It’s what gives that smooth, dreamy texture. Don’t accidentally use evaporated milk. Been there.
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White chocolate chips – For the peppermint layer. They’re sweeter and balance out the cocoa richness.
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Peppermint extract – Just enough to give that ahhh, it’s Christmas vibe.
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Crushed candy canes – Half go in, half go on top. Totally okay if they’re a little uneven—adds to the charm.
How To Make Peppermint Bark Fudge?
Step 1. Line the Pan
Grab a 9×9 pan and line it with foil (easier cleanup). Give it a quick spritz of nonstick spray unless you enjoy cursing while trying to lift sticky fudge out later.
Step 2. Melt the Chocolate Base
In a saucepan over low heat, combine 2 cups semi-sweet chocolate chips and 7 oz of condensed milk (half the can). Stir until it’s smooth and glossy. Don’t overheat it—you want creamy, not grainy.
Step 3. Chill the Bottom Layer
Pour it into the pan and spread it evenly. Pop it in the fridge while you prep the top. Maybe sneak a lick of the spoon? I mean, you deserve it.
Step 4. Create the Peppermint Magic
Now melt 2 cups white chocolate chips with the rest of the condensed milk. Take it off the heat just before it’s fully melted—residual heat does the rest. Add in peppermint extract and ¼ cup of crushed candy canes. Stir gently. Smell that? Holiday happiness.
Step 5. Layer It Up
Pour this over your chocolate base, smooth it out like frosting a cake, and then top with the rest of your candy canes. Gently press them in so they don’t fall off later (or get stolen by snacky little hands).
Step 6. Chill Again
Pop the whole pan back in the fridge for at least 2 hours. Overnight works too if you’re making it ahead.
Step 7. Slice and Serve
Once firm, lift the fudge out using the foil. Peel it off, slice into squares (or rectangles or triangles—I don’t judge), and prepare for compliments.
Want To Save This Recipe?
Storage Options:
Store your fudge in an airtight container in the fridge—it’ll stay good for a week. If you’re hoarding it for future snack attacks (I support that), freeze it! Just use parchment between layers and let it thaw in the fridge or at room temp.
Variations and Substitutions:
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No peppermint extract? Add more crushed candy canes. Or go wild and try orange extract—it’s surprisingly good!
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Make it minty-fresh: Toss in some chopped Andes mints or swirl green food coloring into the white layer for a festive twist.
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Feeling fancy? Sprinkle with flaky sea salt. Trust me.
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Want it vegan? Use dairy-free chips and sweetened condensed coconut milk. Totally doable.
What to Serve with Peppermint Bark Fudge?
This fudge plays well with:
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Coffee with peppermint creamer
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Spiced cider or mulled wine (yum!)
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A holiday dessert board—add cookies, chocolate bark, and maybe a few marshmallows just because
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Your favorite Christmas movie and a blanket the size of a small car
Frequently Asked Questions:
Can I use a different pan size?
Sure. Just know a bigger pan = thinner fudge. It’s still tasty though.
How long does it last?
About a week in the fridge—if you don’t eat it all by then.
Do I have to use foil?
Nope, parchment works too. But foil is sturdier if you’re planning to gift it or slice it clean.
There you go—Peppermint Bark Fudge that’s easy, adorable, and dangerously delicious. Whether you’re gifting it, sharing it at a party, or hiding it behind the kale in your fridge, this is one of those recipes that just works every single time.
So… are you making this tonight? Let me know how it turns out! And hey, if you’ve got a twist or secret ingredient, drop it in the comments—I’m always down to remix my fudge game.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Peppermint Bark Fudge Recipe
Ingredients
- 2 c semi-sweet chocolate chips
- 14 oz sweetened condensed milk divided
- 2 c white chocolate chips
- ½ tsp peppermint extract
- ¾ c crushed candy canes divided into ¼ c and ½ c
Instructions
- Start by preparing the pan. Take a 9x9 inch pan line it with foil and give it a coating of nonstick spray.
- Next let's melt the sweet chocolate. In a saucepan set on low heat combine 2 cups of sweet chocolate chips with half of the sweetened condensed milk (7 oz). Stir until the mixture becomes smooth and creamy.
- Now pour the melted sweet chocolate into the prepared pan and place it in the refrigerator to cool down.
- While that's chilling let's melt the chocolate. Using another saucepan, on low heat combine 2 cups of chocolate chips with the remaining 7 oz of sweetened condensed milk. Remove from heat before it completely melts.
- To add some flavor to our fudge stir in ½ tsp of peppermint extract and ¼ cup of crushed candy canes into the melted white chocolate mixture.
- Take out the chilled sweet chocolate layer, from the fridge and pour over it this lovely peppermint-infused white chocolate mix to form a second layer.
- Lastly sprinkle on top a ½ cup of crushed candy canes. Gently press them into the fudge to give it some extra crunch and festive appeal.
- Now comes patience! Refrigerate your creation for around 2 to 3 hours. Even overnight until it sets perfectly.
- When you're ready to serve this treat lift out your fudge from the pan using the foil as handles. Carefully peel off the foil. Cut into pieces.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
