Craving that rich, velvety chocolate fix with a festive flair? This Dark Chocolate Peppermint Bark Fudge is my go-to holiday (and honestly, year-round) indulgence. It’s a dreamy mix of smooth, deep chocolate and cool, crisp peppermint crunch—and the best part? It looks fancy, but comes together with zero candy thermometers or stress. Let’s make some magic!
Why You’ll Love This Recipe
Every year during the holidays, I pull out this classic from my old personal chef notebook, and it never lasts more than a day in my house. Chocolate, peppermint, and about 30 minutes of your time—it’s the dream team of ease and wow-factor. Plus, it’s freezer-friendly and perfect for gifting.
- Two dreamy layers: Fudgy chocolate base + white chocolate peppermint topping
- 30 minutes hands-on: Let the fridge do the rest
- Perfect for gifting: Wrap up squares in parchment for a homemade holiday treat
- No fancy tools: Just a bowl, saucepan, and your favorite spatula
- Festive but flexible: Makes a great treat outside the holiday season, too!
Ingredients Breakdown
Essentials
- 12 oz (340 g) dark chocolate, chopped or chips (60–70% cocoa)
- 1 can (14 oz/396 g) sweetened condensed milk
- 4 tbsp unsalted butter, cut into pieces
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 to 1 tsp peppermint extract (start with 1/2 tsp and adjust to taste)
- 7 oz white chocolate chips or chopped white chocolate
- 1/3 cup crushed peppermint candies or candy canes (not too fine)
- Optional: 1/2 tsp peppermint extract (for the topping)
- Pinch of sea salt
Pro Tips
- Chocolate matters: Use quality dark chocolate for that rich, truffle-like texture.
- Don’t skip the peppermint extract: It adds depth; start light and build up.
- Crush candy canes coarsely: You want pretty bits, not peppermint dust.
- White chocolate tip: Choose baking-quality for easy melting and a smooth pour.
Step-by-Step Instructions
- Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal. Set aside.
- In a heatproof bowl, place the dark chocolate. In a saucepan over low heat, combine sweetened condensed milk, butter, and salt. Stir constantly until smooth.
- Remove the pan from heat, stir in vanilla and peppermint extract. Pour over the chocolate and let sit for 1 minute. Whisk until glossy and smooth.
- Pour the fudge into the prepared pan. Smooth the top with a spatula and tap gently to release air bubbles.
- Chill in the fridge for 45 minutes to an hour, or until slightly set but not firm.
- Melt the white chocolate in a microwave-safe bowl (15–20 second bursts, stirring in between) or over a double boiler. Stir in peppermint extract and pinch of sea salt, if using.
- Fold in half of the crushed peppermint candies. Pour the mixture over the chilled fudge layer and smooth it out.
- Sprinkle the remaining crushed peppermint on top. Press gently so they stick.
- Chill for another 1–2 hours, until fully set and firm.
- Lift out using parchment. Slice into 24–28 squares, wiping your knife clean between cuts for neat edges.
Chef’s Tips and Tricks
- Use a metal spatula to get super smooth layers.
- Wipe down your knife with a warm cloth between slices for picture-perfect edges.
- Want peppermint swirls? Drop melted white chocolate in dollops over warm fudge and swirl before topping.
- Don’t over-melt the white chocolate—it seizes quickly! Stir until just smooth.
Recipe Variations and Serving Suggestions
- Dairy-free version: Use coconut condensed milk, dairy-free chocolate, and vegan white chocolate.
- Mocha twist: Add 1–2 teaspoons of espresso powder into the fudge layer for an adult-only treat.
- Kid-friendly: Use milk chocolate and tone down the peppermint extract in the fudge.
- For gifting: Wrap individual squares in parchment and tie with baker’s twine for the sweetest homemade gift.
FAQs
Can I make this ahead of time?
Absolutely! This fudge keeps beautifully in the fridge for up to two weeks. Or freeze it for up to a month—just wrap tightly.
Why did my white chocolate seize?
White chocolate can be a little temperamental. If overheated, it turns gritty. Melt gently and stir often. If using the microwave, use short bursts and low power.
What’s the best way to crush peppermint candy?
Place candy canes in a zip-top bag and crush with a rolling pin. A few gentle whacks does the trick—don’t go too fine or it’ll melt into your topping layer.
Recipe Card
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 2–3 hours with chill time
Ingredients:
- 12 oz dark chocolate (60–70% cocoa)
- 1 can (14 oz) sweetened condensed milk
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2–1 tsp peppermint extract
- 7 oz white chocolate
- 1/3 cup crushed peppermint candy
- Optional: extra 1/2 tsp peppermint extract + pinch sea salt
Instructions:
- Line pan with parchment; prep chocolate and ingredients.
- Heat sweetened condensed milk with butter and salt; stir in extracts. Pour onto chocolate and melt together.
- Pour fudge base into pan and chill 1 hour.
- Melt white chocolate and stir in peppermint and candy.
- Spread topping, sprinkle extra peppermint, and chill again.
- Slice and serve!
Nutrition: ~160 calories per square
Did you try this recipe? I’d love to see your peppermint bark fudge creations! Leave a comment below, tag me on Instagram @thekitchensaid, or share it with your favorite fellow chocolate-lover. Let’s celebrate the season one square at a time!
