Peppermint Bark Fudge
Using the microwave, this easy peppermint bark fudge is simple to make, and the rich chocolate, white chocolate and peppermint flavors are delicious!
Wow. WOW. This super easy microwave fudge is creamy and perfectly pepperminty and an outstanding holiday treat. It literally takes no time to make!
Easy Microwave Fudge
I cannot overstate how incredibly simple and easy this two-toned fudge is to make thanks to the microwave!
The base recipes for each type of fudge are pretty much the same except for the type of chocolate used.
- mini marshmallows
- bit of butter
- pinch of salt
- sweetened condensed milk (you’re using one 14-ounce can for this recipe and splitting it between the chocolate and white chocolate batches)
- semisweet chocolate chips OR white bar chocolate
Important Note About White Chocolate: it is important to use white bar chocolate for this recipe, NOT white almond bark or candy coating. I use the Ghirardelli premium baking white chocolate bar (I’ve found it every where from Walmart to my small town grocery store in the baking aisle). It looks like this if you need a reference. White chocolate chips often do not melt well, and I don’t recommend using them as the texture of the fudge will be more stodgy and thick and less creamy and fudgy.
Layers in Peppermint Bark Fudge
Because the cooking process is so quick in the microwave, this fudge comes together really fast.
- Melt the chocolate fudge ingredients and spread evenly in a parchment-lined and buttered 8X8-inch pan.
- Melt the white chocolate fudge ingredients and spread carefully over the chocolate layer.
- Press crushed peppermints or candy canes into the top of the soft fudge.
- Chill until set.
For the peppermint flavor, you can dial the peppermint extract up or down depending on the strength of the extract or oil you are using and how pepperminty you want the fudge. Additionally, you can omit the peppermint extract from the chocolate layer and add it only to the white chocolate layer. It’s a very adaptable recipe.
Really Incredible Fudge
I have to confess that I am rarely tempted by fudge. But this easy peppermint bark fudge is the stuff of my dreams (and yes, I know how hypocritical that sounds after voicing my distaste for white chocolate over the years!). Apparently even a self-proclaimed white chocolate hater can fall deeply in love with this stuff.
The combination of that rich, dark chocolate layer with the minty, creamy white chocolate layer is just so, so good.
It is ultra-creamy, ultra-decadent, and ultra-delicious.
If you need a last minute holiday treat, this easy peppermint bark fudge cannot be beat. It is amazing!
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Easy Peppermint Bark Fudge
Ingredients
Chocolate Peppermint Fudge:
- 1 ½ cups (255 g) semisweet chocolate chips
- 1 cup (57 g) mini marshmallows
- ½ cup plus 2 tablespoons (188 to 190 g) sweetened condensed milk (1/2 of a 14-ounce can)
- 1 tablespoon salted butter
- Pinch salt
- ½ teaspoon peppermint extract (see note)
- ¼ teaspoon vanilla extract
White Chocolate Peppermint Fudge:
- 1 ½ cups (255 g) chopped white chocolate (SEE NOTE)
- 1 cup (57 g) mini marshmallows
- ½ cup plus 2 tablespoons (188 to 190 g) sweetened condensed milk (1/2 of a 14-ounce can)
- 1 tablespoon salted butter
- Pinch salt
- ½ teaspoon peppermint extract (see note)
- ¼ teaspoon vanilla extract
- ¼ cup crushed peppermints or candy canes
Instructions
- Line an 8X8-inch pan with parchment paper or foil and lightly butter the bottom, sides and corners. Set aside.
- For the chocolate fudge layer, in a large microwave-safe bowl, add the chocolate chips, marshmallows, sweetened condensed milk, butter and salt.
- Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy. Do not over heat. Stir in the peppermint and vanilla extracts.
- Spread evenly in the prepared pan.
- For the white chocolate fudge layer, in a large microwave-safe bowl, add the chopped white chocolate, marshmallows, sweetened condensed milk, butter and salt.
- Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy. Do not over heat. Stir in the peppermint and vanilla extracts.
- Pour over the chocolate layer and spread evenly with an offset spatula.
- Sprinkle the crushed peppermints over the fudge (while it is still warm). Press lightly so the pieces adhere to the fudge.
- Pop the pan in the fridge and let chill until set, 1 to 2 hours.
- Lift the fudge from the pan using the parchment or foil and cut into squares with a knife or bench knife/scraper. Store the fudge in a covered container in the refrigerator (it keeps well for 1 to 2 weeks).
This was so easy and absolutely delicious! Just the right amount of peppermint flavor. A little bite goes a long way. I cut mine in small pieces after it was set overnight and put them in mini truffle cups. Super cute presentation
What a dream! As advertised, this fudge tastes just like peppermint bark with the addition of the wonderful texture of fudge. It is easy to whip up and has a great appearance too. Thanks for the recipe Mel!
Super easy and tasty! I even shared some with a friend who doesn’t normally like fudge, and she loved it.
I didn’t add mint to the bottom layer because some of my kids don’t love mint, and they liked the fudge — still has a nice, subtle minty flavor, but not overwhelming to their tastebuds, at least.
Me reading the storage instructions that say you can keep this fudge in the fridge for 2 weeks… as my teens descend on it like a horde of vultures. 😂😂
Hahahaha. I totally get this.
So easy and yummy! We never have a failed recipe when it’s a Mel’s recipe 🤍. Thank you! Merry Christmas!
Thank you so much, Summer!
Excellent and easy! Used a bit more peppermint extract than called for.
Thanks for the review, Julie!
After making a couple batches of this fudge that were so easy and delightful, I decided to mix up the white chocolate layer and added crushed Oreos and freeze-dried raspberries instead of mint. Thanks for another great recipe!
Oh my goodness, sounds so yummy!
A favorite candy store of mine closed quite awhile ago. They sold a chocolate and vanilla swirl fudge that loved. I may have to try this recipe without the peppermint sometime (even though it sounds amazing!) just to see how it compares to that. Thanks for sharing!
I love the idea that this is super unfussy … but I also don’t have a microwave. How do I adapt it to use the stovetop for melting instead? Thx!
Hi Catherine, you could melt the fudge ingredients in a double boiler over low heat.
A word of caution: if you use peppermint oil instead of extract, reduce the amount SIGNIFICANTLY. Like by 1/4 or even less. I made it last night and had to throw the whole batch away because it was too minty 🥲 @Mel, that might be a helpful thing to put in your recipe notes, or take oil out as an option in the note about peppermint!
Edited to add: mine was too minty even when I reduced it by less than 1/2.
I’ll add an additional note, Britta. I assumed readers would know that oil is much stronger than extract (and it is also why I don’t list it in the ingredients section, just in the notes) – but I’ll make it more clear. Sorry you had to throw out the batch!
Just made this! EASY and tasted the stirring spoons DELICIOUS! Thanks for a great recipe.
Yay, Denise! So happy you made it and loved it!
Can you use Ghirardelli white chocolate chips in a bag?
I haven’t had great luck with any brand of white chocolate chips when melting them…having said that, Ghirardelli would be the only brand that I might recommend (with reservations). They melt better than the Nestle or store brand white chocolate chips.
Do you think the soft peppermint candies would work on top? Or will they get mushy?
I think they would work fine!
This looks delicious! Do you think I could double it and use a 9”x13” pan? Or maybe even a 9” x 15” ?
Absolutely! That should work great!