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Holiday No-Bake Peppermint Bark Fudge: Easy 3-Ingredient Dessert

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This creamy, rich peppermint bark fudge is made with just three ingredients and requires no baking. It’s the perfect easy holiday dessert that looks impressive but takes only 15 minutes of active work.

Ingredients

Scale
  • 3 cups (540g) semi-sweet chocolate chips (recommended: Ghirardelli or Guittard)
  • 1 can (14 oz / 397g) sweetened condensed milk (full-fat, not evaporated milk)
  • 1/2 cup crushed peppermint candies or candy canes (about 6–8 candy canes)
  • 1/2 teaspoon peppermint extract (optional, for extra flavor)
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with butter or nonstick spray.
  2. Place 6-8 candy canes in a sturdy Ziploc bag, remove air, 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 topping.
  3. In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips and the full can of sweetened condensed milk. Stir constantly with a rubber spatula until the mixture is smooth and glossy, about 5-7 minutes.
  4. Remove the pan from heat. Stir in the crushed candy canes (reserving 2 tablespoons for topping). If using peppermint extract, add 1/4 teaspoon, taste, and add more if needed.
  5. Pour the mixture into the prepared pan. Spread evenly with the spatula. Tap the pan gently on the counter to release air bubbles.
  6. Immediately sprinkle the reserved crushed candy canes over the top. Press them gently into the surface. If using flaky sea salt, sprinkle a tiny pinch over everything.
  7. Refrigerate the pan, uncovered, for at least 2 hours, until the fudge is firm and slightly pulling away from the sides of the parchment.
  8. Lift the fudge out of the pan using the parchment sling. Place on a cutting board. Cut into 1-inch squares using a sharp knife (run knife under hot water and wipe dry between cuts for clean edges).

Notes

For the best texture, use high-quality chocolate chips like Ghirardelli or Guittard. Don’t rush the melting process—low heat and constant stirring prevent scorching. The fudge flavor improves after 1-2 days as the peppermint melds with the chocolate. For vegan version, use dairy-free chocolate chips and condensed coconut milk. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: peppermint bark fudge, no-bake fudge, 3-ingredient dessert, holiday fudge, easy fudge recipe, peppermint dessert, Christmas fudge

Find it online: https://goldensimmer.com/holiday-no-bake-peppermint-bark-fudge-easy-3-ingredient-dessert/