Using the microwave, this simple peppermint bark fudge is easy to make, and the rich chocolate, white chocolate and peppermint flavors are delicious!
Wow. WOW. This super easy microwave fudge is creamy and peppermint, perfect for a perfect holiday treat. It takes literally no time to make!
Easy Microwave Fudge
I can’t get over how incredibly light and easy this two-ton fudge is thanks to the microwave!
Basic recipes Each type of fudge is very similar except for the type of chocolate used.
- mini marshmallows
- little butter
- a pinch of salt
- sweetened condensed milk (you use a 14-ounce can in this recipe and divide it between the white chocolate and white chocolate batches)
- Semisweet chocolate chips OR white chocolate bar
Important Note About White Chocolate: it is important to use white bar chocolate in this recipe, NOT white almond bark or candy coating. I use a bar of Ghirardelli premium baking white chocolate (I’ve found it everywhere from Walmart to my small town grocery store in the bakery). It looks like this if you need a reference. White chocolate chips usually don’t melt well, and I don’t recommend using them as the texture of the fudge will be hard and dense and less creamy and rough.
Layers on Peppermint Bark Fudge
Because the cooking process is so fast in the microwave, this fudge comes together very quickly.
- Melt the chocolate fudge ingredients and spread evenly in a parchment-lined and buttered 8X8-inch pan.
- Melt the white chocolate fudge ingredients and carefully spread over the chocolate layer.
- Press crushed peppermints or candy canes into the top of the soft fudge.
- Cool until set.
For peppermint flavor, you can dial the peppermint extract up or down depending on the strength of the extract or oil you’re using and how peppermint you want fudge. Additionally, you can leave the peppermint out of the chocolate layer and add it only to the white chocolate layer. A very flexible recipe.
Incredible Fudge indeed
I have to admit that I’m rarely tempted by fudge. But this simple 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 in love with this.
The combination of that rich, dark chocolate layer and the minty, creamy white chocolate layer is just that, so good.
It’s ultra-creamy, ultra-decadent, and super sweet.
If you need some last minute holiday fun, this easy peppermint bark fudge can’t be beat. It’s 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 of spoons (188 to 190 g) sweetened condensed milk (1/2 of a 14-ounce can)
- 1 a spoon salted butter
- Pinch of salt
- ½ a teaspoon peppermint extract (see note)
- ¼ a 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 of spoons (188 to 190 g) sweetened condensed milk (1/2 of a 14-ounce can)
- 1 a spoon salted butter
- Pinch of salt
- ½ a teaspoon peppermint extract (see note)
- ¼ a teaspoon vanilla extract
- ¼ cup chopped 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 overheat. Add peppermint and vanilla extracts.
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Spread evenly in prepared pan.
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For the white chocolate fudge layer, In a large microwave-safe bowl, add 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 overheat. Add peppermint and vanilla extracts.
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Pour the chocolate layer and spread evenly with an offset spatula.
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Sprinkle crushed peppermint over fudge (while still warm). Press lightly so the pieces stick to the fudge.
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Place the pan in the refrigerator and allow to chill until set, 1 to 2 hours.
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Lift the fudge out of the pan using parchment or foil and cut into squares with a knife or bench knife / scraper. Store fudge in a covered container in the refrigerator (keeps well for 1 to 2 weeks).
White Chocolate: it is important to use white chocolate in this recipe, NOT white almond bark or sticky candies. I use Ghirardelli brand of white bar chocolate (I’ve found it everywhere from Walmart to my small town grocery store in the bakery). White chocolate chips usually don’t melt well, and I don’t recommend using them as the texture of the fudge will be hard and dense and not as creamy.
Sweet Condensed Milk: don’t let the proportions of sweetened condensed milk confuse you; this recipe uses one standard 14-ounce can divided between two containers of fudge. It’s very easy to measure this using a kitchen scale (about 190 grams of sweetened condensed milk per container of fudge).
Serving: 1 piece, Calories: 49kcal, Carbohydrates: 5g, Protein: 0.5g, Oil: 3g, Saturated Fats: 2g, Cholesterol: 2mg, Sodium: 7mg, Fiber: 0.3g, Sugar: 4g
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