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Easy Peppermint Bark Fudge (4-Ingredient Best Recipe)

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This 4-ingredient peppermint bark fudge is a quick, foolproof dessert that looks like you spent hours on it. With a creamy white chocolate base, rich semi-sweet chocolate layer, and crunchy candy cane pieces, it’s perfect for holiday gifting or last-minute entertaining.

Ingredients

Scale
  • 12 oz (340g) white chocolate chips
  • 12 oz (340g) semi-sweet chocolate chips
  • 7 oz (198g) marshmallow creme
  • 6–8 full-sized candy canes, crushed (about 1/2 cup)
  • Optional: flaky sea salt for garnish

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment with butter or nonstick spray.
  2. Place 6-8 full-sized candy canes in a zip-top bag and crush with a rolling pin or heavy skillet until you have a mix of fine powder and small chunks. Set aside about 2 tablespoons for garnish.
  3. In a medium saucepan over low heat, combine the white chocolate chips and half of the marshmallow creme (about 3.5 oz). Stir constantly until smooth and glossy, about 3-4 minutes. Remove from heat immediately.
  4. Pour the white chocolate mixture into the prepared pan and spread evenly. Refrigerate for 5 minutes to set slightly.
  5. In the same saucepan over low heat, combine the semi-sweet chocolate chips and the remaining marshmallow creme. Stir constantly until smooth and glossy, about 3-4 minutes. Remove from heat.
  6. Stir most of the crushed candy canes (reserving the 2 tablespoons for garnish) into the semi-sweet chocolate mixture.
  7. Pour the semi-sweet mixture over the white layer in the pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  8. Use a butter knife or toothpick to drag through the two layers in a zigzag pattern, creating a swirl. Do not over-swirl.
  9. Sprinkle the reserved crushed candy canes over the top and press gently to adhere.
  10. Refrigerate uncovered for at least 2 hours, or overnight, until firm.
  11. Lift the fudge out using the parchment overhang. Cut into 1-inch squares with a sharp knife, wiping the knife between cuts for clean edges.

Notes

For the cleanest cuts, let the fudge sit at room temperature for about 10 minutes after coming out of the fridge. The marshmallow creme is essential for the silky texture—do not substitute with regular marshmallows. For a dairy-free version, use dairy-free chocolate chips and check the marshmallow creme label. The fudge can be stored in an airtight container in the refrigerator for up to 3 weeks, or frozen for up to 3 months.

Nutrition

Keywords: peppermint bark fudge, 4-ingredient fudge, holiday fudge, easy fudge recipe, no-bake dessert, Christmas fudge

Find it online: https://cravemila.com/easy-peppermint-bark-fudge-4-ingredient-best-recipe/