Easy No-Bake Peppermint Bark Fudge
This Easy No-Bake Peppermint Bark Fudge is a quick, creamy, and crunchy holiday treat that comes together in just 5 minutes. Made with white chocolate, sweetened condensed milk, and crushed candy canes, it’s the perfect no-fuss dessert for parties, gift-giving, or a sweet craving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 10 minutes (including chilling)
- Yield: 36 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 oz white chocolate chips
- 14 oz sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup crushed candy canes or peppermint candies (plus more for topping)
- ¼ cup dark chocolate or semi-sweet chocolate chips (optional, for drizzle)
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Set aside.
- Place 6-8 candy canes in a sturdy ziplock bag and crush with a rolling pin or heavy skillet until you have a mix of fine powder and small chunks (pea-sized or smaller). Set aside about 2 tablespoons for topping.
- In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir constantly with a rubber spatula until the mixture is completely smooth and glossy (about 3-4 minutes). Do not let it boil.
- Remove from heat. Stir in vanilla extract and peppermint extract until fully incorporated. Taste and adjust peppermint if desired.
- Fold in ½ cup of the crushed candy canes until evenly distributed.
- Pour the fudge mixture into the prepared pan and spread into an even layer. Wetting the spatula slightly can help smooth the top.
- Immediately sprinkle the reserved crushed candy canes over the top and press gently to adhere. If using dark chocolate drizzle, melt ¼ cup dark chocolate chips with 1 tablespoon coconut oil, drizzle over fudge, let set 1 minute, then add candy.
- Refrigerate for at least 2 hours (or up to 3-4 hours) until completely firm. For faster setting, freeze for about 45 minutes.
- Once firm, lift fudge out of pan using parchment handles. Place on a cutting board and cut into 1-inch squares with a sharp knife, wiping blade clean between cuts.
Notes
Use high-quality white chocolate (like Ghirardelli or Guittard) for best texture. Keep heat low and stir constantly to prevent scorching. Room temperature butter melts more evenly. For clean cuts, warm knife under hot water and wipe between slices. Fudge keeps in the refrigerator for up to 2 weeks or freezes for up to 3 months.
Nutrition
- Serving Size: 1 square (1-inch pie
- Calories: 130
- Sugar: 14
- Sodium: 30
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 16
- Protein: 2
Keywords: peppermint bark fudge, no-bake fudge, holiday fudge, easy fudge, peppermint dessert, Christmas fudge, 5-minute fudge