Peppermint Bark Fudge
No-bake festive fudge with a milk chocolate peppermint layer, a white chocolate peppermint layer and crushed candy cane topping.
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Servings: 16 squares
Calories: 315kcal
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.
Nutrition
Serving: 1slice | Calories: 315kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 68mg | Potassium: 242mg | Fiber: 1g | Sugar: 37g