Using the microwave, this easy peppermint bark fudge is simple to make, and the rich chocolate, white chocolate and peppermint flavors are delicious!
Wow. WOW. This super easy microwave fudge is creamy and perfectly pepperminty and an outstanding holiday treat. It literally takes no time to make!
Easy Microwave Fudge
I cannot overstate how incredibly simple and easy this two-toned fudge is to make thanks to the microwave!
The base recipes for each type of fudge are pretty much the same except for the type of chocolate used.
- mini marshmallows
- bit of butter
- pinch of salt
- sweetened condensed milk (you’re using one 14-ounce can for this recipe and splitting it between the chocolate and white chocolate batches)
- semisweet chocolate chips OR white bar chocolate
Important Note About White Chocolate: it is important to use white bar chocolate for this recipe, NOT white almond bark or candy coating. I use the Ghirardelli premium baking white chocolate bar (I’ve found it every where from Walmart to my small town grocery store in the baking aisle). It looks like this if you need a reference. White chocolate chips often do not melt well, and I don’t recommend using them as the texture of the fudge will be more stodgy and thick and less creamy and fudgy.
Layers in Peppermint Bark Fudge
Because the cooking process is so quick in the microwave, this fudge comes together really fast.
- Melt the chocolate fudge ingredients and spread evenly in a parchment-lined and buttered 8X8-inch pan.
- Melt the white chocolate fudge ingredients and spread carefully over the chocolate layer.
- Press crushed peppermints or candy canes into the top of the soft fudge.
- Chill until set.
For the peppermint flavor, you can dial the peppermint extract up or down depending on the strength of the extract or oil you are using and how pepperminty you want the fudge. Additionally, you can omit the peppermint extract from the chocolate layer and add it only to the white chocolate layer. It’s a very adaptable recipe.
Really Incredible Fudge
I have to confess that I am rarely tempted by fudge. But this easy peppermint bark fudge is the stuff of my dreams (and yes, I know how hypocritical that sounds after voicing my distaste for white chocolate over the years!). Apparently even a self-proclaimed white chocolate hater can fall deeply in love with this stuff.
The combination of that rich, dark chocolate layer with the minty, creamy white chocolate layer is just so, so good.
It is ultra-creamy, ultra-decadent, and ultra-delicious.
If you need a last minute holiday treat, this easy peppermint bark fudge cannot be beat. It is amazing!
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Easy Peppermint Bark Fudge
Chocolate Peppermint Fudge:
- 1 ½ cups (255 g) semisweet chocolate chips
- 1 cup (57 g) mini marshmallows
- ½ cup plus 2 tablespoons (188 to 190 g) sweetened condensed milk (1/2 of a 14-ounce can)
- 1 tablespoon salted butter
- Pinch salt
- ½ teaspoon peppermint extract (see note)
- ¼ teaspoon vanilla extract
White Chocolate Peppermint Fudge:
- 1 ½ cups (255 g) chopped white chocolate (SEE NOTE)
- 1 cup (57 g) mini marshmallows
- ½ cup plus 2 tablespoons (188 to 190 g) sweetened condensed milk (1/2 of a 14-ounce can)
- 1 tablespoon salted butter
- Pinch salt
- ½ teaspoon peppermint extract (see note)
- ¼ teaspoon vanilla extract
- ¼ cup crushed peppermints or candy canes
Prevent your screen from going dark
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Line an 8X8-inch pan with parchment paper or foil and lightly butter the bottom, sides and corners. Set aside.
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For the chocolate fudge layer, in a large microwave-safe bowl, add the chocolate chips, marshmallows, sweetened condensed milk, butter and salt.
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Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy. Do not over heat. Stir in the peppermint and vanilla extracts.
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Spread evenly in the prepared pan.
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For the white chocolate fudge layer, in a large microwave-safe bowl, add the chopped white chocolate, marshmallows, sweetened condensed milk, butter and salt.
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Microwave for 45-second intervals, stirring in between, until the mixture is smooth and creamy. Do not over heat. Stir in the peppermint and vanilla extracts.
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Pour over the chocolate layer and spread evenly with an offset spatula.
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Sprinkle the crushed peppermints over the fudge (while it is still warm). Press lightly so the pieces adhere to the fudge.
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Pop the pan in the fridge and let chill until set, 1 to 2 hours.
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Lift the fudge from the pan using the parchment or foil and cut into squares with a knife or bench knife/scraper. Store the fudge in a covered container in the refrigerator (it keeps well for 1 to 2 weeks).
White Chocolate: it is important to use white bar chocolate for this recipe, NOT white almond bark or candy coating. I use the Ghirardelli brand of white bar chocolate (I’ve found it every where from Walmart to my small town grocery store in the baking aisle). White chocolate chips often do not melt well, and I don’t recommend using them as the texture of the fudge will be more stodgy and thick and less creamy and fudgy.
Sweetened Condensed Milk: don’t let the sweetened condensed milk measurements confuse you; this recipe utilizes one standard 14-ounce can split between both bowls of fudge. It’s super easy to measure this out using a kitchen scale (it’s right around 190 grams of sweetened condensed milk for each bowl of fudge).
Serving: 1 piece, Calories: 49kcal, Carbohydrates: 5g, Protein: 0.5g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium: 7mg, Fiber: 0.3g, Sugar: 4g
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