There's nothing I love more than a good old festive fudge recipe (check my recipe collection if you don't believe me!), and today I'm sharing my peppermint bark fudge with you.
I recently made my peppermint bark cookie bars, and the white chocolate mint fudge layer inside them made me realise it deserved a recipe all on its own. This fudge has a minty milk chocolate layer on the bottom and a minty white chocolate layer on top. Finish it off with a light sprinkling of crushed candy canes, pop it in the fridge for a few hours, and BAM, you've got yourself a quick and easy Christmas sweet treat (with no baking involved).
This was eaten ridiculously fast in my house. "Just a little taste" ended up turning into my fiance and I eating most of the tray before I even got the chance to offer it to friends or family, LOL (sorry). But, if you have more self-control than us, it'd make a gorgeous edible gift once packaged up!
Hope you enjoy!
Peppermint Bark Fudge
Ingredients
Milk chocolate layer:
- 250 g Milk chocolate
- ½ Tin Condensed milk (~198g)
- ½ Teaspoon Peppermint extract
White chocolate layer:
- 250 g White chocolate
- ½ Tin Condensed milk
- ½ Teaspoon Peppermint extract
Topping:
- 2 Peppermint candy canes, crushed
Instructions
- Line an 8x8-inch tin with baking paper.
- Place the milk chocolate, condensed milk and peppermint extract into a saucepan. Melt over low heat, stirring gently until smooth and thick.
- Pour it into your lined tin and spread it out evenly.
- Repeat the process for the white chocolate layer then pour it over the milk chocolate layer.
- Sprinkle the crushed candy canes on top while the fudge is still wet.
- Refrigerate for 4 hours until firm, cut into 16 squares and enjoy!
Notes
- Store in an airtight container in the refrigerator for up to 1 week.
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