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Peppermint Bark Fudge Recipe: Easy Layered Holiday Swirl Treat

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This festive layered peppermint bark fudge features rich chocolate, creamy white chocolate, and a swirl of peppermint for a holiday treat that’s easy to make and guaranteed to impress. Perfect for gifting, parties, or cozy family gatherings.

Ingredients

Scale
  • 2 cups (12 oz) semisweet chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 cups (12 oz) white chocolate chips
  • 1/2 cup sweetened condensed milk (about half a 14 oz can)
  • 1 tablespoon coconut oil (optional)
  • 1/2 teaspoon peppermint extract
  • Red gel food coloring (a few drops)
  • 4–5 peppermint candy canes, crushed (about 1/2 cup)
  • Extra white or dark chocolate chips (optional, for drizzling)

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the sides if using metal.
  2. In a microwave-safe bowl, combine semisweet chocolate chips, sweetened condensed milk, and unsalted butter. Microwave in 30-second bursts, stirring between each, until melted and smooth (about 1½–2 minutes). Stir in vanilla extract and a pinch of salt.
  3. Pour the chocolate mixture into the prepared pan and smooth into an even layer. Refrigerate for 20 minutes to set slightly.
  4. In a clean microwave-safe bowl, combine white chocolate chips, 1/2 cup sweetened condensed milk, and coconut oil (if using). Microwave in 20-second bursts, stirring each time, until melted and smooth (about 1–1½ minutes). Stir in peppermint extract.
  5. Pour the peppermint white chocolate mixture over the cooled chocolate layer. Smooth gently with a spatula. Add a few drops of red gel food coloring and swirl with a toothpick or spatula tip to create a marbled effect.
  6. Sprinkle crushed candy canes evenly over the top and press lightly so they stick. If desired, drizzle with melted chocolate chips.
  7. Refrigerate for 2–3 hours (or overnight) until fully set. For faster setting, freeze for 45 minutes, but do not over-freeze.
  8. Use the parchment paper overhang to lift the fudge out of the pan. Run a sharp knife under hot water, wipe dry, and cut into squares (about 16 pieces). Wipe the knife between cuts for clean edges.

Notes

For best results, chill each layer until firm before adding the next to keep layers distinct. Use fresh chocolate chips for smooth melting. Swirl food coloring lightly for a marbled look. Fudge can be made ahead and stored in the fridge for up to 2 weeks or frozen for up to 2 months. For vegan or dairy-free, use coconut-based sweetened condensed milk and dairy-free chocolate chips. Always check candy labels for gluten if needed.

Nutrition

Keywords: peppermint bark fudge, holiday fudge, Christmas dessert, layered fudge, easy fudge, chocolate peppermint, homemade fudge, festive treat, edible gift, no bake dessert

Find it online: https://jodierecipes.com/peppermint-bark-fudge-recipe-easy-layered-holiday-swirl-treat/