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+ servings
5 from 5 votes
Peppermint Bark Fudge
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
This Peppermint Bark Fudge is a delicious Christmas treat that's easy to make and perfect for gift giving - with free printable labels!
Course: Candy, Dessert
Cuisine: American
Keyword: Peppermint Bark Fudge
Servings: 117 1-inch squares
Calories: 108 kcal
Author: Chris Scheuer
Ingredients
For the chocolate peppermint layer:
  • ¾ cup butter
  • 3 cups white sugar
  • cup half & half (or evaporated milk)
  • 12 ounces semi sweet chocolate chips see Café Tips above in the post
  • 7 ounces marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
For the white chocolate layer:
  • ¾ cup butter
  • 3 cups sugar
  • cup half and half (or evaporated milk)
  • 12 ounces white chocolate baking chips or white chocolate
  • 7 ounces marshmallow creme
  • ½ teaspoon peppermint extract
To finish:
  • 3-4 tablespoons crushed candy canes or crushed peppermint candy
  • mini chocolate chips optional
Instructions
For the prep:
  1. Preheat the oven to 200˚F. Line a 9x13-inch with foil with 2 edges extending over the two long edges. Spray the foil and the sides of the pan with cooking spray and rub with a paper towel to coat.
For the chocolate peppermint layer:
  1. Mix sugar, butter, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
  2. Reduce heat to the lowest possible setting. Stir in chocolate chips and wait 1 minute. Add marshmallow creme, vanilla and peppermint extracts. Stir until smooth and creamy. Remove the prepared pan from the oven and pour the first layer into the pan. Smooth with a knife to an even layer. Return the pan to the oven.
For the white chocolate layer:
  1. In a heavy saucepan, combine sugar, milk and butter; bring to a rapid boil over medium heat, stirring frequently and adjusting the heat if the mixture boils up too high. Boil for 4 minutes, stirring frequently.

  2. Reduce heat to the lowest possible setting. Stir in the white chips and wait 1 minute. Add marshmallow creme and peppermint extract. Stir until all the chips are melted and the mixture is smooth and creamy. (The white chips will take a little longer to melt than the chocolate chips.) Remove the pan from the oven and pour the white chocolate fudge over the chocolate layer. Smooth the top with a knife, being careful not to dip down into the other layer.
To finish:
  1. Sprinkle immediately with the crushed peppermint and as many mini chocolate chips (optional) as you'd like. If you use the mini chips, return the pan to the oven for 2 minutes to allow the chips to slightly melt and adhere to the fudge.

  2. Cool the fudge completely before cutting (at least 3 hours). Then, using the foil extensions, lift fudge out of pan and onto a cutting board. Lift the fudge with a spatula and remove foil. Cut fudge into 1-1½-inch squares. Store between layers of waxed paper or parchment paper in an airtight container. ENJOY!

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

Nutrition Facts
Peppermint Bark Fudge
Amount Per Serving
Calories 108 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 25mg1%
Potassium 29mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 15g17%
Protein 1g2%
Vitamin A 82IU2%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.