This rich peppermint chunk fudge is a chocolatey, minty dream—loaded with crushed candy canes and perfect for the holiday dessert table.

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

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Mix Base: Using a handheld mixer, beat together the butter, brown sugar, white sugar, peppermint extract, and milk until well combined.

Add Dry Ingredients: Mix in flour, cocoa powder, and salt until just combined—do not overmix.

Stir in Add-Ins: Fold in peppermint chunks and 2 tablespoons of crushed candy canes. Set mixture aside.

Prepare Pan: Line a 9″x9″ baking dish with parchment paper, leaving overhang for easy removal.

Press Mixture: Press the fudge base evenly into the pan. Use a flat object like a tumbler to smooth the top.

Melt Chocolate: In a double boiler, melt chocolate chips with coconut oil until smooth.

Top Fudge: Pour melted chocolate over the pressed mixture and spread evenly.

Decorate: Sprinkle with additional peppermint chunks and remaining crushed candy canes.

Chill: Refrigerate for 2 hours until fully set. Let rest at room temperature for 5 minutes before slicing.

Store fudge in an airtight container in the refrigerator for up to 1 week.

Easily double the recipe for a 9×13 pan.

Swap peppermint chunks for Andes mints or white chocolate for variation.

Optional: Add candy sprinkles for extra holiday flair.

Let it soften slightly at room temp before serving for best texture.