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OREO Peppermint Bark FUDGE is the perfect combination of peppermint bark and Oreo fudge. The best holiday fudge recipe I’ve ever eaten. Yes, I went there.
Easy Peppermint Bark Fudge Recipe
A few years ago you might remember I made Oreo Peppermint Bark, which is still one of my most popular holiday recipes. Although, if I’m being honest, it’s not MY recipe, it’s Jordan’s. Totally her brainchild all the way.
In fact, when I showed her this fudge, her exact words were: “YOU STOLE MY IDEA!”
So there’s that. No broccoli for her! Wait…
Anyway, this year I was trying to think of a good fudge to make. I mean, fudge = Christmas, right? I love making fudge this time of year, mostly because my mother-in-law loves it. (But not this one, she doesn’t like peppermint.)
Oreo peppermint bark fudge looks complicated to make, because of the layers, but it’s not. Yes, you need two pans, but it’s worth it.
Tips for Oreo Peppermint Bark Fudge
- When you’re making fudge it is important to have everything ready ahead of time. Have your vanilla measured, your salt ready for pinching, and your Oreos and candy canes chopped.
- You are making two different fudges for this recipe (the dark and the white), so you need two pans or you need to wash a pan in between. It’s an extra step, I know, but it’s worth it. Just make sure that your pan is completely dry if you wash it – water kills chocolate!
- The can of sweetened condensed milk is 14 ounces by weight. It yields just over 1 cup total. I used 1/2 cup for each fudge layer, so be sure to measure it.
- Hide it from yourself after you make it. (I say that a lot, don’t I? And I don’t hide things well so…yeah. More broccoli for me!)
Oreo Peppermint Bark Fudge Recipe
- 1 cup (237ml) sweetened condensed milk (regular or fat-free), (from a 14 ounce can), divided
- 1 ½ cups (255g) chocolate chips (semi-sweet or milk)
- Pinch salt
- 1 teaspoon vanilla extract , divided
- 1 cup chopped Oreos (about 8 regular size Oreos)
- 1 ½ cups (255g) white chocolate chips
- ¼ cup crushed candy canes or peppermint pieces plus more for topping (about 3-4 candy canes)
- Line an 8×8 or 9×9 square pan with foil (or parchment) and spray with nonstick cooking spray.
- Important: when you’re making fudge it’s important to have everything ready to go before you begin so you can work quickly once the chocolate melts. Also – if you wash the pan in between layers (instead of using a second pan) be sure it is completely dry. Water kills chocolate!
- Place the milk or semi-sweet chocolate chips and 1/2 cup sweetened condensed milk in a medium saucepan over medium-low heat. Cook, stirring constantly, until melted and smooth. Remove from heat and stir in a pinch of salt, 1/2 teaspoon vanilla, and Oreo pieces. Spread in prepared pan. If it’s cool in your house, let it sit for 15-20 minutes, otherwise chill it to set the layer slightly. You don’t want it firm, just not smooshy.
- Place the white chocolate chips and remaining 1/2 cup sweetened condensed milk in a second medium saucepan (or the washed and dried one) over medium-low heat. Cook, stirring constantly, until melted and smooth. Remove from heat and stir in a pinch of salt, 1/2 teaspoon vanilla, and peppermint/candy cane pieces. Spread over chocolate layer. Sprinkle with remaining crushed candy canes.
- Let cool to room temperature and then chill to set. (My house was cool enough at 60-65° overnight to set the fudge without having to chill it.) Slice into squares and serve or package for giving. Store in an airtight container for up to one week.
Other Favorite Fudge Recipes
Last Updated on November 20, 2022