Peppermint Bark Fudge

Now that Thanksgiving is over, Christmas has thrown up all over my apartment. Last year, I was very melancholy about the holidays and in a total funk. I put up a Christmas tree, but ended up taking it down before Christmas because it depressed me. I really wanted no part in celebrating.

But this year is a completely different story. I have an significantly different attitude about Christmas – I’m actually looking forward to the holidays now. And apparently Santa thinks I’ve been a really good girl this year, but that’s a different story entirely.

Also now that Thanksgiving is over, we can begin to move on from pumpkin to bigger and better things: Peppermint/Chocolate combinations. Oh yes. Peppermint + chocolate = My Christmas time favorite. Although, I’m honestly really not sure what I love more – pumpkin or peppermint mocha. It’s harder than Sophie’s choice.

I think peppermint bark should be considered a drug by the DEA. In my opinion, it’s as addictive as heroin (but then again, I’ve never tried heroin, so this is purely speculation). Combine it with fudge? Then it just becomes deadly.

“Death by Peppermint Bark Fudge” – That’s probably how my obituary will read.

Peppermint Bark Fudge


  • 10 oz (or 5 cubes) white chocolate almond bark
  • 1/4 tsp. peppermint extract
  • 1/2 c. peppermints, crushed
  • 1 14oz can of sweetened condensed milk
  • 2 c. semisweet chocolate chips
  • 1 c. milk chocolate chips
  • 2 tbsp. butter
  • 1 tsp. vanilla extract

Line a 9×9 pan with aluminum foil, leaving at least a half-inch hanging over the edge on the sides. In a glass bowl, melt the almond bark with either a double boiler or in the microwave, stirring frequently until smooth. Add peppermint extract and peppermints and stir. Pour into the 9×9 pan creating and even the layer with a spatula.

Heat the condensed milk, chocolate chips, butter and vanilla in a double boiler over simmering water. Stir continuously until melted and smooth. Pour over the bark layer, and spread gently and evenly. Cover the top lightly with plastic wrap and chill until firm. Lift the foil out of the pan and cut into small squares.

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Devon Stiles


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