Peppermint Patty Fudge
I received product from Chocoley for this post. All opinions are 100% mine.
What a great combo! Dark rich chocolate from Chocoley. I love this chocolate! It’s easy to work with and the taste is incredible! Pair that with peppermint and you have a winning Peppermint Patty Fudge. I have also used this chocolate from Chocoley for my FILLED CHOCOLATE EASTER BUNNIES and I dipped my CRANBERRY CHEESECAKE BITES in this creamy delicious chocolate too. Follow Chocoley Chocolate on Facebook and stay connected.
This Peppermint Patty Fudge is so easy to make. With only a few steps you can be enjoying a creamy peppermint packed piece of fudge.
Delicious even without the chocolate coating.
Perfect for all your holiday party’s, gifts and holiday cookie/candy trays.
Don’t forget to pin this to your fudge/holiday baking boards!
For more fudge recipes visit and follow my FUDGE BOARD on Pinterest.
Peppermint Patty Fudge
Ingredients
- 3 cups (12 ounce bag) white chocolate chips
- 1-14 ounce can sweetened condensed milk
- 2 tablespoons butter, softened
- 1 1/4 cups peppermint crunch baking chips
- 1 pound bag of Dark Chocolate from Chocoley
- optional: extra peppermint crunch baking chips as garnish
Instructions
- Line an 8x8-inch baking dish with foil (make sure the foil hangs over the edges so serve as handles).
- Spray with non stick cooking spray.
- In a large microwave safe bowl, mix white chocolate chips, milk and butter.
- Microwave uncovered on high 1 to 2 minutes, stirring every 30 seconds, until chips are melted and creamy.
- Pour half of the melted chocolate mixture into prepared pan.
- Sprinkle on top 3/4 cup of the peppermint crunch baking chips.
- Pour remaining melted chocolate mixture over top of chips.
- Sprinkle on top the remaining peppermint crunch baking chips.
- Use the palm of your hand and press chips into the warm fudge.
- Refrigerate for 2 hours or overnight until the fudge is set.
- Line 2 cookie sheets with wax paper and set aside.
- Pour dark chocolate into a large microwave safe bowl, microwave in 30 second increments, stirring between each time until the chocolate is shiny and creamy.
- Using the extra foil on the sides as handles pull the fudge out of the pan.
- Cute into small bite size pieces.
- Place piece of fudge on a fork and completely submerge into the melted dark chocolate.
- Place on prepared cookie sheets to harden (about 15 minutes).
Optional: Before the chocolate hardens sprinkle some of the peppermint crunch baking chips on top
Notes
This recipe is from Lady Behind The Curtain
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I love that name – Bada Bing Bada Boom!! That fudge looks amazing Sheryl, I need to try that chocolate! 🙂
lol Lisa, I love it too! 🙂