Peppermint Bark Fudge (+ Video)

Peppermint bark fudge is one of the easiest fudge recipes! Dark and white chocolate, with lots of peppermint flavor and crunch. 

You might also like our thin mint fudge, our peppermint bark cups, or our Butterfinger fudge!

Watch our step by step video!

Peppermint Bark Fudge

If you like peppermint bark you’ll LOVE this fudge version. Soft, minty, chocolatey, and loaded with peppermint crunch. It’s as pretty as it is delicious and perfect for holiday treat platters!

This method for making fudge is the absolute easiest! Just melt and pour. It really is as easy as that! Peppermint fudge has two layers so it’s a little fancier than my basic fudge, but trust me, it’s worth the extra few minutes. The layered fudge is so pretty!

3 Easy Steps For Making Fudge

1. Melt: melt ingredients together. Mix in any add-ins.
2. Spread: spread mixture in prepared pan.
3. Refrigerate: refrigerate fudge until set.

Peppermint Bark Fudge Ingredients

(scroll down for the printable version)

Chocolate Layer

• 12 oz. semisweet chocolate chips
• 1/2 can (7 oz.) of sweetened condensed milk
• 1 teaspoon butter

Peppermint Layer

• 12 oz. white chocolate chips
• 1/2 can (7 oz.) of sweetened condensed milk
• 1 teaspoon butter
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed mint candy (candy canes or starlight mints)

How To Make Peppermint Bark Fudge

Because we’re making two layers you are essentially making two (half) batches of fudge. Let’s start with the chocolate layer.

Finely chop 1/2 cup of hard peppermint candy. Set those aside.

Prepare an 8×8″ baking pan by buttering it or lining it with parchment paper (my preferred method).

In a medium saucepan combine chocolate chips, butter, and sweetened condensed milk (1/2 can). Heat on LOW and stir until smooth and melted.

Spread the mixture into the prepared baking pan.

For the peppermint layer, combine white chocolate chips, butter, sweetened condensed milk, and peppermint extract in a medium saucepan. Heat on LOW and stir until smooth and melted. Stir in crushed peppermint candy.

Spread the peppermint layer over the chocolate later. Smooth out with a rubber spatula.

Sprinkle with an additional tablespoon or two of crushed mints, if desired.

Refrigerate the fudge for an hour to allow it to set up.

Remove the fudge from the pan (by lifting the parchment paper) and slice it into 36 small squares with a sharp knife.

Store fudge at room temperature in an airtight container. The peppermint candy will be crunchy at first but will soften over time. Fudge is best eaten within 7 days.

Peppermint Bark Fudge

Peppermint Bark Fudge

Peppermint bark fudge is one of the easiest fudge recipes! Dark and white chocolate, with lots of peppermint flavor and crunch. 

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes minutes

cooling: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 36 pieces

Calories: 175kcal

Ingredients

Chocolate Layer

• 1/2 can sweetened condensed milk (7 oz.)
• 1 12 oz. bag semisweet chocolate chips
• 1 teaspoon butter

Green Mint Layer

• 1 12 oz. bag white chocolate chips
• 1/2 can sweetened condensed milk (7 oz.)
• 1 teaspoon butter
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies (candy canes or starlight mints)

Instructions

• Line a 8x8 baking dish with parchment paper (or butter the dish to prevent fudge from sticking).

Chocolate Layer

• Heat semisweet chocolate chips, butter, and sweetened condensed milk in a medium saucepan over low heat. Stir until smooth and chocolate chips have melted completely.
• Spread fudge mixture in baking dish with a rubber spatula.

Mint Layer

• Heat white chocolate chips, butter, sweetened condensed milk, and peppermint extract in a medium saucepan over low heat. Stir until smooth and the white chocolate chips have melted completely.

  Stir in crushed mint candies.
• Spread the mint fudge mixture in a baking dish on top of the chocolate layer with a rubber spatula.
• Sprinkle with an additional tablespoon or two of crushed mints (if desired).
• Refrigerate fudge until cooled and set, about an hour.
• Remove fudge from dish (lift parchment paper) and slice fudge into 36 pieces with a sharp knife.

Notes

How to microwave 5-minute fudge: you can make fudge in the microwave instead of using the stove. Heat chocolate chips in a microwave-safe bowl in 30-second increments, stirring, until smooth and creamy. Stir in sweetened condensed milk.

How to store fudge: Fudge can be stored on the counter in an airtight container for at least 7 days. It's never lasted longer than that in our home (we eat it too fast!).

Mint Extracts

Peppermint extract OR mint extract can be used in this recipe. I prefer the flavor of peppermint extract.

Nutrition

Calories: 175kcal