White Chocolate Peppermint Bark (Print)

Creamy white chocolate with peppermint swirls and crushed candy cane topping, perfect for gifting.

# What you'll need:

→ Fudge Base

01 - 3 cups 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, allowing an overhang for easy removal.
02 - Combine white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between, until smooth and fully melted, approximately 1 to 2 minutes.
03 - Stir in peppermint extract and sea salt until evenly incorporated.
04 - Pour mixture into prepared pan and smooth surface with a spatula.
05 - Immediately sprinkle crushed peppermint candies evenly over the surface, gently pressing them into the mixture.
06 - Refrigerate for at least 1 hour until firm.
07 - Lift fudge out using parchment overhang, cut into 16 squares, and serve.

# Expert Advice:

01 -
  • Creamy, festive holiday treat
  • Quick and simple preparation with no baking required
02 -
  • Check candy cane labels for potential gluten if serving to guests who are gluten-free
  • This fudge keeps its creamy texture for up to 2 weeks in the fridge when stored airtight
03 -
  • For extra flair, drizzle melted dark chocolate before chilling
  • Use vanilla extract instead of peppermint for a milder version
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