I can’t believe I haven’t made Chocolate Peppermint Bark this season. It’s usually number one on my list for holiday baking! I made plenty of cookies…Chocolate Coconut Cookies, Christmas Cake Mix Cookies, Eggnog Cookies, and Gingerbread Cookies, but no Chocolate Peppermint Bark! I have to say, I’m a little disappointed in myself. But to make up for it, I made something a little bit better…
Something I haven’t made before, and something that still incorporates that chocolate and peppermint combination that is oh so perfect for the holidays.
You know why I decided to make fudge instead of bark? Because I didn’t have any white chocolate chips to melt, and that is one of the main parts of my Chocolate Peppermint Bark. But I had plenty of chocolate chips, peppermint extract, and Hershey’s Candy Cane Kisses! So Chocolate Peppermint Bark was gone from my mind, and Chocolate Peppermint Fudge was totally happening.
Instead of the crunch and snap you get from bark, you get a bite full of smooth and creamy chocolatey goodness. What’s even better is that these fudgy bites are stuffed with a candy cane kiss and topped with more candy cane kisses all crushed up.
Chocolate Peppermint Fudge
Makes 16 squares
1 cup chocolate chips
1 14 oz. can Eagle Brand sweetened condensed milk
1 tsp peppermint extract
21 Hershey’s Candy Cane Kisses
Grease an 8″ square baking dish and set aside.
In a glass bowl, melt the chocolate chips in the microwave for 30 seconds. Add the sweetened condensed milk and microwave for another 30 seconds. Stir until completely melted and very well combined. Microwave for another 15-20 seconds if necessary.
Place 16 of the candy cane kisses in the chocolate mixture and push down so they are as deep in the chocolate as possible. Make sure the kisses are placed where you will be cutting the fudge so that each fudge square has a kiss right in the center of it.
In a small food processor, place the remaining 5 kisses and pulse until crushed. Sprinkle the crushed kisses on top of the chocolate. Chill in the freezer for at least 2 hours before cutting. Keep in the refrigerator until ready to serve.