White Chocolate Peppermint Bark (Print)

Creamy white chocolate swirled with peppermint and topped with festive crushed candy canes.

# Ingredients:

→ Fudge Base

01 - 3 cups high-quality white chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 1/2 teaspoon pure peppermint extract
04 - 1/4 teaspoon fine sea salt

→ Topping

05 - 1/2 cup crushed peppermint candy canes (about 6 pieces)

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring after each, until completely melted and smooth, about 1 to 2 minutes total.
03 - Stir peppermint extract and sea salt into the melted mixture until evenly incorporated.
04 - Transfer the mixture to the prepared pan and smooth the surface with a spatula.
05 - Evenly sprinkle crushed peppermint candies over the surface, gently pressing them into the fudge.
06 - Refrigerate for at least 1 hour or until the fudge is set and firm.
07 - Lift the fudge from the pan using parchment overhang. Cut into 16 squares and serve.

# Expert Tips:

01 -
  • Rich, creamy texture for satisfying sweet cravings
  • Quick & simple, no baking required
02 -
  • Check candy cane packaging for gluten if making gluten-free fudge
  • Fudge stays fresh for up to 2 weeks in an airtight container in the fridge
03 -
  • Drizzle with melted dark chocolate for an extra festive look
  • Use vanilla extract instead of peppermint for a softer flavor
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