Name: Peppermint Chunk Fudge
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1/2 cup brown sugar, lightly packed; 1/4 cup sugar; 1 teaspoon peppermint extract; 2 tablespoons milk; 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/4 teaspoon salt; 2 cups Ghirardelli Peppermint Chunks (plus more for garnish); 1 cup semi-sweet chocolate chips; 1 teaspoon coconut oil; 4 tablespoons crushed candy canes; 2 tablespoons candy sprinkles

Why You’ll Love This Recipe

I love how quick and easy this fudge is to make—no candy thermometer or complicated techniques. It’s rich, chewy, and filled with peppermint chunks that melt into every bite. The contrast between the chocolate base, peppermint pieces, and the smooth topping creates a texture I can’t get enough of. Plus, it sets beautifully in the fridge, making it great for gifting or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup butter, softened
1/2 cup brown sugar, lightly packed
1/4 cup sugar
1 teaspoon peppermint extract
2 tablespoons milk
1 cup all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
2 cups Ghirardelli Peppermint Chunks, plus more for garnish
1 cup semi-sweet chocolate chips
1 teaspoon coconut oil
4 tablespoons crushed candy canes
2 tablespoons candy sprinkles

Directions

I start by mixing the softened butter, both sugars, peppermint extract, and milk in a bowl using a handheld mixer. I beat it until it’s well combined and smooth.
I add the flour, cocoa powder, and salt, then mix just until combined—I make sure not to overmix at this stage.
I stir in the peppermint chunks and two tablespoons of crushed candy canes. Once everything is incorporated, I set the mixture aside.
I line a 9″x9″ pan with parchment paper, leaving some overhang to help lift the fudge out later. Then I press the dough mixture evenly into the pan. I use the bottom of a cup to smooth it out evenly.
While that sets aside, I melt the chocolate chips with the coconut oil over a double boiler until smooth. Once melted, I pour it over the pressed dough layer and spread it evenly.
I top it off with extra peppermint chunks, the remaining crushed candy canes, and festive sprinkles.
I refrigerate the pan for about 2 hours until the fudge is firm. When I’m ready to serve, I let it sit at room temperature for 5 minutes before cutting it into squares.

Servings and timing

Yield: 32 pieces
Prep Time: 10 minutes
Cook Time: 2 hours (chill time)
Total Time: 2 hours 10 minutes
Serving Size: 1 piece
Calories per Serving: 166 kcal

Variations

Sometimes I swap the peppermint extract for vanilla or almond extract when I want a different twist. I’ve also added chopped dark chocolate or white chocolate chips into the base for a richer flavor. If I don’t have peppermint chunks, I use a mix of crushed candy canes and chopped chocolate. And for a festive touch, I change the sprinkle colors depending on the season.

Storage/Reheating

I store the fudge in an airtight container in the fridge for up to a week. It also freezes well—I just separate the layers with parchment paper and keep it in a sealed container. When I’m ready to enjoy, I let it thaw in the fridge or on the counter. No reheating is needed—this treat is best served chilled or at room temperature.

FAQs

Can I use regular chocolate chips instead of peppermint chunks?

Yes, I sometimes use semi-sweet or dark chocolate chips and add a few more crushed candy canes for that peppermint flavor.

Do I need to bake the flour?

If I’m concerned about food safety, I toast the flour in the oven at 350°F (175°C) for 5–7 minutes to kill any bacteria before using it in the recipe.

Can I make this fudge vegan?

Yes, I substitute the butter with vegan butter, use plant-based milk, and check that the chocolate and candy components are dairy-free.

What’s the best way to cut the fudge cleanly?

I use a sharp knife warmed under hot water, then wiped dry. This gives me neat, clean slices without crumbling the topping.

Can I make this without a double boiler?

Absolutely. I use a heatproof bowl set over a pot of simmering water, making sure the bowl doesn’t touch the water. It melts the chocolate just as well.

Conclusion

This Peppermint Chunk Fudge is one of those no-fail desserts I keep coming back to. It’s easy, festive, and full of that perfect chocolate-peppermint combo I love. Whether I’m making a batch for the holidays or just need a sweet minty fix, these rich, chewy squares never disappoint.