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Peppermint Bark Fudge Recipe

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It’s Meghan from Cupcakes with Sprinkles! I am always excited to be here sharing a recipe and I’m especially excited cause it peppermint season again! I love the spice peppermint gives chocolate. Today I have a fudge recipe! Peppermint Bark Fudge! The base is semisweet chocolate packed with Oreos and the top layer is white chocolate with peppermint pieces. It’s sweet, creamy, and has just a little crunch. It’s an amazing combination that is a great holiday treat!

Recipe for Peppermint Bark Fudge!

Lets get our ingredients and make some Peppermint Bark Fudge!

Ingredients for Peppermint Bark Fudge! {Reality Daydream}

Line a 9×9 baking dish with tin foil and spray with nonstick spray. In a small saucepan combine the semisweet chocolate chips and 1/2 cup of sweetened condensed milk. Heat over medium low, stirring until all the chocolate is melted.

Mmmmm Peppermint Bark FUDGE! {Reality Daydream}

Remove from the heat and add in the salt, 1/2 tsp of vanilla and the chopped Oreo’s. Spread into your prepared pan and refrigerate for 20 minutes.

IMG_5753-1

In another saucepan combine the white chocolate chips and the rest of the sweetened condensed milk. Stir over medium low heat until the chocolate has melted.

White Chocolate Peppermint Bark Fudge! {Reality Daydream}

Remove from the heat and add in salt, 1/2 tsp vanilla and the 1/2 cup peppermint bits. Spread over the cooled chocolate layer and then sprinkle crushed candy cane pieces on top.

Peppermint Bark Fudge! {Reality Daydream}

Refrigerate for 4 hours and cut into squares. Peppermint Bark Fudge is best served cold!

Ooo this Peppermint Bark FUDGE looks sooo yummy! And perfect for the holidays!!

 

Peppermint Bark Fudge

1 cup Sweetened Condensed Milk, divided
1 1/2 cups Semisweet Chocolate Chips
Pinch of Salt
1 teaspoon Pure Vanilla Extract, divided
6 Oreos, chopped
1 1/2 cups White Chocolate Chips
1/4 cup Peppermint Bits
2 Candy Canes, crushed

 

1. Line a 9×9 baking dish with tin foil and spray with nonstick spray. In a small saucepan combine the semisweet chocolate chips and 1/2 cup of sweetened condensed milk. Heat over medium low, stirring until all the chocolate is melted.
2. Remove from the heat and add in the salt, 1/2 tsp of vanilla and the chopped Oreo’s. Spread into your prepared pan and refrigerate for 20 minutes.
3. In another saucepan combine the white chocolate chips and the rest of the sweetened condensed milk. Stir over medium low heat until the chocolate has melted.
4. Remove from the heat and add in salt, 1/2 tsp vanilla and the 1/4 cup peppermint bits. Spread over the cooled chocolate layer and then sprinkle crushed candy cane pieces on top.
5. Refrigerate for 4 hours and cut into squares. Best served cold!
Recipe Slightly Adapted from Crazy For Crust
Peppermint Bark Fudge 1

Be sure to also check out these other Holiday-ish yummies from our Recipe Archives!

holiday-red-velvet-brownies-cupcakes-with-sprinkles peppermint-patties-cupcakes-with-sprinkles red-velvet-fudge1
homemade-hot-chocolate red-velvet-cake-cupcakes-with-sprinkles salted-caramel-recipe-so-simple

 

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Peppermint Bark Fudge Recipe

 

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Peppermint Bark Fudge
Author: 
Recipe type: Dessert
 
The base is semisweet chocolate packed with Oreos and the top layer is white chocolate with peppermint pieces. It’s sweet, creamy, and has just a little crunch. It’s an amazing combination that is a great holiday treat!
Ingredients
  • 1 cup Sweetened Condensed Milk, divided
  • 1½ cups Semisweet Chocolate Chips
  • Pinch of Salt
  • 1 teaspoon Pure Vanilla Extract, divided
  • 6 Oreos, chopped
  • 1½ cups White Chocolate Chips
  • ¼ cup Peppermint Bits
  • 2 Candy Canes, crushed
Instructions
  1. Line a 9×9 baking dish with tin foil and spray with nonstick spray. In a small saucepan combine the semisweet chocolate chips and ½ cup of sweetened condensed milk. Heat over medium low, stirring until all the chocolate is melted.
  2. Remove from the heat and add in the salt, ½ tsp of vanilla and the chopped Oreo’s. Spread into your prepared pan and refrigerate for 20 minutes.
  3. In another saucepan combine the white chocolate chips and the rest of the sweetened condensed milk. Stir over medium low heat until the chocolate has melted.
  4. Remove from the heat and add in salt, ½ tsp vanilla and the ¼ cup peppermint bits. Spread over the cooled chocolate layer and then sprinkle crushed candy cane pieces on top.
  5. Refrigerate for 4 hours and cut into squares. Best served cold!
  6. Recipe Slightly Adapted from Crazy For Crust

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