Peppermint Bark Fudge
Peppermint Bark Fudge
This addictingly delicious fudge combines rich, smooth chocolate with a cool peppermint flavor and a fun crunch from crushed candy canes. These festive little treats are perfect for holiday snacking or homemade gifting. They’re easy to make, dairy-free, and vegan. Each piece has distinct layers of dark and white chocolate that make them beautiful and visually appealing!
Makes about 36 pieces
Ingredients
Dark Chocolate Layer
240g Plant Based Semi Sweet Chocolate Chips
162g (1/2 can) Sweetened Condensed Oat Milk (You can also use sweetened condensed milk made from Coconut or Soy)
1 Tbsp (7g) Marshmallow Cream (optional)
1/2 tsp (2.5g) Vanilla Extract
pinch of Salt
White Peppermint Layer
360g Plant Based White Chocolate Chips
162g (1/2 can) Sweetened Condensed Oat Milk (You can also use Coconut or Soy)
2 Candy Canes, crushed
1/4 tsp Peppermint Extract
Pinch of Salt
Equipment
2 Small sauce pans
6x6 or 8x8 Pan (smaller pan will yield taller fudge pieces)
Parchment paper or aluminum Foil
Vegan butter or spray oil for coating parchment.
Notes
1.Most plant based sweetened condensed milk comes in smaller (11.25 oz) cans than dairy brands. This recipe calls for dividing the can in half for each layer, so using a kitchen scale will give you more accurate measurements.
2.White chocolate fudge typically requires more white chocolate than semi-sweet chocolate. This recipe calls for 1½ cups (360g).
I used Enjoy Life Dairy Free Mini White Chocolate Chips but Pascha Vegan White Chocolate Chips would work as well.
3.When lining the pan with parchment or foil, leave two opposite sides long enough to overhang the pan. This will make it easier to lift the fudge out.
Directions
1.Heat ½ can (162 g) sweetened condensed milk in a shallow pan over medium low heat. Add the semi-sweet chocolate chips, marshmallow cream, and salt. Stir occasionally until the chocolate is melted and the mixture is smooth.
2. Remove from heat and stir in the vanilla extract. Mix well, then pour into a lined and lightly greased pan. Smooth the top and place in the refrigerator while preparing the white chocolate layer.
3. In a clean shallow pan, heat the remaining sweetened condensed milk (162g) with the white chocolate chips and a pinch of salt. Stir occasionally until melted and smooth. Remove from heat and stir in the peppermint extract and 2 Tbsp crushed candy canes. Pour over the chocolate layer.
4.Sprinkle with the remaining crushed candy canes and refrigerate until fully set, 2–4 hours or overnight.
5.Remove the fudge from the pan and cut into 1 inch squares. Serve chilled or at room temperature.
