This post may contain affiliate links. Please read my disclosure policy.

This peppermint bark fudge combines dark chocolate, white chocolate, and peppermint to make a super soft and creamy peppermint bark inspired fudge. By using a shortcut fudge base, we can skip the endless stirring and candy thermometer that traditional fudge recipes require. You only need 7 easy ingredients and, best of all, this fudge freezes beautifully so it’s a perfect make-ahead Christmas treat.

peppermint bark fudge

I hope you all had a wonderfully happy and safe Thanksgiving holiday! A very special thank you to everyone who made Sally’s Baking Addiction part of their holiday meal this year and everyone who visited my website to find recipe inspiration. It’s also a treat to see all the recipe photos you share with me on social media! I’m unbelievably grateful for it all. Thank YOU for making my holiday so special each year, without even knowing it. 🙂

But it’s time to talk about Christmas! We only have a few weeks to squeeze in all our Christmas treats, so I’m sneaking this recipe in before my annual Christmas cookie countdown begins. (I see you around the corner, Sally’s Cookie Palooza!)

stack of peppermint bark fudge

What is Peppermint Bark Fudge?

  • like peppermint bark, just in soft fudge form
  • two layers: white chocolate and dark chocolate
  • sprinkled with crushed candy canes

And here’s another reason why you’ll love it: there’s NO candy thermometer required. I also appreciate that there’s only 7 total ingredients. It’s quick, convenient, and easy.

I love traditional fudge, the kind where you stir for several minutes and use a candy thermometer and mixer. Nothing compares to it and you can find a few of my favorite traditional fudge recipes in Sally’s Candy Addiction. My peppermint bark fudge, however, is a shortcut version. It’s creamy, soft, and doesn’t require any special equipment. Because we all appreciate a shortcut every now and then!

ingredients for peppermint bark fudge

Peppermint Bark Fudge Ingredients

Do you remember my gingerbread swirl fudge? We’re using a similar recipe here, but dividing it into 2 separate layers. The same ingredients are used for each layer, except the bottom has semi-sweet chocolate chips and the top uses white chocolate chips.

  • Sweetened Condensed Milk: One 14 ounce can of sweetened condensed milk is the base of the entire recipe. There’s no substituting it, unless you want to make traditional fudge with cooked milk and sugar– and you’ll need a candy thermometer for that! 1 standard can of sweetened condensed milk is a little over 1 liquid cup. (The “14 ounce” label regards the weight, not the liquid measurement.) So use 1/2 cup + 1 Tablespoon in each of the 2 layers.
  • Semi-Sweet Chocolate Chips & White Chocolate Chips: Chocolate chips make this a no-fail recipe. They’re readily available and when mixed with sweetened condensed milk, they’re very easy to melt on the stove.
  • Marshmallow Creme: The secret to the creamy texture? Marshmallow creme aka “fluff.” Hey, I never said this fudge was healthy! If you can’t find marshmallow creme, use a few Tablespoons of mini marshmallows instead. They’ll melt into the proper consistency this fudge requires. By the way, you can make your own homemade marshmallow creme too. 🙂
  • Vanilla & Peppermint Extract: Both extracts add flavor to the layers. Avoid using regular mint extract, which makes desserts taste like toothpaste.
  • Crushed Candy Canes: Stir 1/3 cup of crushed candy canes into the white fudge layer, then sprinkle more on top. The candy cane pieces become a little chewy in the fudge– awesome texture. Easiest way to crush candy canes: place the unwrapped candy canes into a plastic bag and lightly bang on them with a rolling pin. Trust me, kids love helping with this. And if you have leftover candy canes, it’s the perfect excuse to try chocolate cookies with candy cane buttercream!

Since there are so few ingredients, it’s important to use each. And in order for the fudge to properly set, I don’t recommend any substitutions.

2 step photos for the chocolate layer of peppermint bark fudge
collage of 2 photos showing how to make candy cane fudge - fudge in a stove top pan and poured into a baking dish
peppermint bark fudge

How to Make Peppermint Bark Fudge

If you know how to operate your stove, you can make easy peppermint bark fudge.

  1. Line an 8×8 or 9×9 inch baking pan: I recommend using an 8-inch square pan, which keeps the fudge squares on the thicker side. Whichever size you use, line the pan with aluminum foil or parchment paper so you can easily lift the whole block of fudge out of the pan after it sets. (Which makes cutting into neat squares possible.)
  2. Make the chocolate layer: Melt 1/2 of the can of sweetened condensed milk, chocolate chips, and marshmallow creme together in a small saucepan on the stove. Remove from heat and stir in vanilla extract and peppermint extract. Spread into prepared pan and place in the refrigerator for a few minutes. Wipe the pot clean.
  3. Make the white chocolate layer: Repeat the step above, but use white chocolate chips. White chips are softer than regular chocolate chips, so the white chocolate layer is thinner. Stir in the candy cane pieces, then spread over the chocolate layer.
  4. Add some garnish: Top with extra candy cane crumbs. Festive sprinkles work too!
  5. Refrigerate until set: Refrigerate the pan for about 4 hours until set.
  6. Cut into small squares: Lift the fudge out of the pan using the aluminum foil overhang. Peel the foil off the block of fudge, then cut into small squares.
peppermint bark fudge on a red plate

The Christmas Treat that Keeps on Giving

1 batch of this fudge yields 64 1-inch squares. In my experience serving fudge, people only eat about 2 small squares. Fudge is indulgent and sweet, so even a small pan makes a lot of servings. So if you need an easy Christmas treat for a potluck, cookie exchange, event, or party, make this fudge. You get a lot of bang for your buck!

peppermint bark fudge

More Christmas Treats

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
peppermint bark fudge

Peppermint Bark Fudge

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 4 hours, 25 minutes
  • Yield: 64 1-inch squares 1x
  • Category: Desserts
  • Method: Cooking
  • Cuisine: American


Like peppermint bark in creamy fudge form! By using a shortcut fudge base, we can skip the endless stirring and candy thermometer that traditional fudge recipes require. This fudge freezes beautifully. Review recipe notes before beginning.



Chocolate Layer

  • 1/2 cup + 1 Tablespoon (135ml) sweetened condensed milk (half of a can)*
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • 2 Tablespoons marshmallow creme*
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract

White Chocolate Layer

  • 1/2 cup + 1 Tablespoon (135ml) sweetened condensed milk (half of a can)*
  • 1 and 1/2 cups (270g) white chocolate chips
  • 2 Tablespoons marshmallow creme*
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/3 cup crushed candy canes, plus 1 extra Tbsp for garnish


  1. Line an 8-inch square baking pan or a 9-inch square baking pan* with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.
  2. Chocolate Layer: Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (half of the can), chocolate chips, and marshmallow creme in a medium saucepan over medium heat. Stir constantly until the chocolate chips have melted. Once the mixture is smooth, remove from heat and stir in the vanilla and peppermint extracts. Spread chocolate layer into the prepared pan. A small offset spatula is helpful for this. Place in the refrigerator as you make the white chocolate layer.
  3. Wipe the pot clean. (Wash and dry, or just wipe with a paper towel– careful, it’s likely still warm!)
  4. White Chocolate Layer: Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (the rest of the can), white chocolate chips, and marshmallow creme in a medium saucepan over medium heat. Stir constantly until the white chocolate chips have melted. This layer will be a little thinner than the chocolate layer. Once the mixture is smooth, remove from heat and stir in the vanilla, peppermint extract, and 1/3 cup crushed candy canes.
  5. Pour over chocolate layer and spread into an even layer. Sprinkle with extra candy canes, if desired.
  6. Cover with aluminum foil and refrigerate for 4 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.
  7. Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2-3 weeks. I always stack it in a Tupperware between layers of parchment paper.


  1. Make Ahead & Freezing Instructions: Fudge is a wonderful recipe to make ahead of time! It’s great in the refrigerator for up to 3 weeks or you can freeze it. To freeze, double wrap the entire batch of fudge (the whole block) in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
  2. Pan: I use and recommend an 8-inch square baking pan, but a 9-inch baking pan works too. The fudge squares are a little thinner if you use a 9-inch baking pan.
  3. Sweetened Condensed Milk: Do NOT use evaporated milk. You need 1 standard can of sweetened condensed milk, which is 14 ounces by weight (not volume). 1 standard can is a little over 1 liquid cup. Use half of the can in each layer.
  4. Marshmallow Creme: This is also known as “fluff.” If you can’t get your hands on marshmallow creme, use 3 heaping Tablespoons of mini marshmallows in each layer instead.
  5. Candy Canes: The easiest way to crush candy canes is to place the unwrapped candy canes into a zipped-top plastic bag, seal it, then lightly bang on them with a rolling pin. You need about 4 or 5 regular size candy canes.

Keywords: Christmas, candy canes, peppermint bark, fudge

Reader Questions and Reviews

  1. This fudge looks AMAZING, Sally! At first glance I thought that bottom chocolate-y layer was brownies (which would be amazing too, huh?) 🙂 I LOVE fudge, and I love the combination of white chocolate (and regular chocolate) and candy canes, so this fudge is an all-around winner for me! I’m definitely going to have to try it sometime soon. And, I’m really excited for Cookie Palooza! The people at our weekly connect group are going to be getting a lot of cookies this season 😀 Thank you for all the wonderful recipes, tips and tricks, and more that you share with us each week Sally; you’ve created an amazing blog and are helping so many people around the world become better bakers, and I just want to say a big thank you for all of it! Good job! And I hope Jude is doing well <3

    1. Thank you so much for your kind words, Erin!! It’s a true delight to share recipes with readers all over the world 🙂 And I can’t wait for Cookie Palooza to begin either!

  2. Ok, I have to ask cuz just like Erin I thought the bottom layer was a brownie too!! – COULD YOU make the white chocolate fudge later ontop of a brownie? Mmmm 🙂

  3. Hi Sally, would I be able to ship this as a christmas gift? Do you think it would hold up?

    1. Absolutely, especially in cooler winter months. As long as the shipping time isn’t several days– a few days is fine. Layer them tightly between sheets of parchment paper in a sealed container before boxing up.

  4. This recipe looks so easy and yummy that can’t wait to try it! Going to make them for my cookie exchange next week. Just wondering what is the best way to cut them as yours look perfect and mine not so much when I make fudge or bars. Since they will be for the “ sweet exchange “ I want them to look pretty!
    Also thank you for all your inspiring and amazing posts and recipes , yours are always my go to and everything I have made has turned out amazing and I have made many many things, probably too many. Lol
    Keep up the amazing job as we all appreciate all your hard work 🙂

    1. This would be PERFECT for your cookie exchange this week! Use a sharp knife and wipe clean between each cut 🙂 Hope it’s a hit!

  5. Hi Sally! I found your website several years ago and I like to bake a least one of your recipes every weekend. My kids and husband all have their favorites that they ask me to make. Both kids are now grown up – one out of college and in his first job, and one in college. They came home for Thanksgiving and separately told me they are doing cookie exchanges for the holidays with their friends. I thought they would ask me to make the cookies for them over the weekend, but they didn’t. Instead, they both said “I’m going to make Sally’s [insert their favorite recipe here] to take to the cookie exchange.” ❤️❤️ My son is planning to make your crips molasses cookies and my daughter was planning to make the turtle cookie, until she saw your peppermint bark fudge. She made it last night. Thanks, Sally, for contributing to our family’s Christmas traditions!

    1. Thank you so much for sharing this, Leilani! Reading this brightened my day 🙂 I truly appreciate your loyal readership and support of SBA! I hope the recipes are a hit for your kids’ cookie exchanges- wishing you a wonderful holiday season ahead!

  6. Hi. I just made these and put them in the fridge to cool. As soon as I saw this I knew I had to make it. It was so easy and from my sampling from the spoon, it’s delicious. I can’t wait to give these out to my friends and family this Christmas!

  7. I’m trying this recipe TODAY! I found Andes brand “peppermint crunch baking chips” available this time of year that might be perfect for this wonderful recipe. Says they’re available at Target.

  8. For reasons I can’t put the peppermint crushed candy in the fudge. So I was wondering if I could replace it with extra peppermint extract. Or is there something else I could replace the crushed candy with. Thank you so much for your wonderful recipes. Merry Christmas

    1. Hi Janice! You can slightly increase the amount of peppermint extract in the white fudge layer (I recommend an extra 1/4 teaspoon). And you can top with festive sprinkles instead of candy canes.

  9. Got this recipe together very quickly. It tastes amazing! I will make it again soon!

  10. Amazing recipe! This peppermint bark fudge is making my mouth water. I feel like I want to bite it through my screen. The result looks so powerful. I’ve just bookmarked the page. I’ll probably give the recipe a try in a couple of days.
    Sally, thank you so much for sharing this awesome idea with us and all of your useful recommendations. I’m sure they’ll help me and your readers a lot. I’m so lucky to have stumbled across your wonderful blog. Gonna browse it to explore more fab recipes. You put so much love into what you’re doing. I’ll be coming around often.

    Best wishes,

  11. Would doubling this recipe and using a 9X13 pan work? I am in a rather large cookie exchange.

  12. Hi Sally! I only have peppermint flavor, not peppermint extract available to me. What would you recommend for the measurement? I’ve been told that flavored oils are much stronger than extracts??? Really looking forward to making this for a cookie exchange next week!

    1. Hi Sam! Just a drop would be plenty– the great thing is that you can add a drop, taste the melted mixtures, then add more if you’d like. 🙂

  13. Thank you Sally for another flawless recipe! I made this yesterday and it is perfect—easy, so pretty, and even more delicious. At first I was worried because it seemed like my semi-sweet chocolate layer was seizing a little in the pot, but it turned out fine once I smoothed it in the pan. I’m going to make another batch later this week and I might try chopped chocolate instead of the chips to see if that makes a difference. But truly, this is a WINNER.

  14. Hi Sally!
    This has my mouth watering!! Is the peppermint extract necessary? Could more of the crushed candy canes be used in place of the peppermint extract? If so, how much? If I find my peppermint oil, could that be used and how much? Thanks so much. Your recipes are great and easy to read & understand.

    1. Hi Kathy! Yes, I recommend the peppermint extract to give the fudge its peppermint flavor. You could skip it for a very mild peppermint flavor given just from the crushed candy canes. If using peppermint oil, you really only need a drop because it’s quite potent. Taste the melted fudge mixture before it sets and add more peppermint oil if desired.

      1. This was soooooo delicious!!! Thanks for a great recipe! Everyone loved it! Merry Christmas to you & your beautiful family!

  15. This was so easy to make. It tastes just like peppermint bark and looks fabulous too. This recipe is sure to be a Christmas keeper. Thanks Sally!

  16. Aw dang! This fudge is SO good, and so easy! I made it for a party that I’m hosting, and of course had to sample some ahead of time. I love it! The mint isn’t overwhelming, and the fudge isn’t so sweet that my teeth hurt, lol!

  17. First time: Messed up a little on the bottom semisweet chocolate layer (mistakenly switched the amounts for the vanilla and peppermint extracts). The chocolate was forgiving, thankfully. Didn’t have fluff, so I grabbed mini marshmallows we had in the cupboard, left over from summer s’mores and fall brown butter rice krispie treats. Prayed they weren’t too stale. The semisweet chocolate didn’t melt well with them. Placed a lid on the pot to force moisture back in. Did the trick. Then for the white layer, I stirred the marshmallows into the heating condensed milk: this worked great before adding in the white chocolate chips. Non-grainy fudge: win!!!

    Second attempt: followed the recipe to a T. Semisweet chocolate still seemed to seize and appear a little thick. Rolled out of the pot into the pan in one fell swoop, like a ball. Offset spatula to the rescue! No other issues. I expect it to turn out just as wonderfully, if not even better, due to the correct amounts of extract and melting marshmallows first before adding in chips.

    My question is, what’s the deal with the semisweet? The white was so easy. Is it a melting point difference, or an oil/fat difference?

  18. Greetings from the frozen prairie of Canada! I made this fudge last night substituting mini marshmallows for the fluff. It’s amazing and reminds me of the fudge my grandpa made when I was a child. .

  19. I made this recipe once by measuring ingredients and it came out perfect! This time around I weighed my ingredients and ended up with some condensed milk left over. I’m worried the fudge won’t turn out the same! Do you think it’s going to be okay?!

    1. The fudge should be just fine– was it spreading easily into the baking pan? It’s best to use half of the can of sweetened condensed milk in each layer. I actually just eyeball it most of the time!

      1. Thankfully it turned out but the white layer definitely came out smoother than the chocolate layer since I used a bit more. Still tastes great!

  20. So easy and so good! Made in a very quick 20 minutes start to finish. Great keeper recipe!

  21. Hi Sally- I am totally making this over the weekend! But — the chocolate issue is really confusing to me. In the peanut butter ball recipe, you say to not use chocolate chips, but in this recipe, you do use them. Is coating something different than when the chocolate is mixed in with other ingredients? Thanks for all the great recipes all year long.

    1. Hi Barb! Coating candies with chocolate vs using chocolate in a fudge recipe are different. While you could certainly use bars of pure chocolate here, you can get away with chocolate chips just fine because you’re mixing them with other ingredients to reach a fudge-like consistency. (Not a shell/coating.) Hope this helps!

  22. I’m going to try this recipe for a third time but make it just peppermint chocolate. I’m thinking I can just double the ingredients in the chocolate layer and forget the white layer? If I try it I’ll report back!

  23. Big hit for my holiday party. Thank you for the separate ingredient list for each layer which made preparing it easy. I’m not a big peppermint person but it was just right and not too strong.

  24. Very good, and so easy to make! It will become part of my holiday tradition moving forward.

  25. I made a double batch of this as gifts for family and neighbors. It was easy but looks fancy and tastes delicious! My 4 1/2 year old enjoyed crushing the candy canes to help me. He used a crab mallet. I will definitely use this recipe again!

  26. Thank you for sharing these Christmas cookie recipes….They all sound delicious and I am going to start making these tonight soI can give them to my family, neighbors and friends. I just purchased some really cute gift boxes ,and I am sure they’ll love them…MERRY CHRISTMAS AND THANKS AGAIN, SALLY.

  27. Delicious, easy, and so festive! I planned on making this for my husband’s co-workers for Christmas, but I can’t seem to stop eating it!

  28. I made this for my daughter. She loves peppermint bark. These are so delicious, I know she’s going to love them.

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.