Step 1

Prepare the Pan: Line a small square pan (8x8 or similar size) with parchment paper or use sprayed aluminum foil.

Step 2

Crush Candy Canes: Place the candy canes in a sealed plastic bag and gently crush them with a rolling pin.

Step 3

Prepare the Dark Chocolate Layer: In a microwave-safe bowl, combine the dark chocolate chips, half of the sweetened condensed milk, and 1 tablespoon of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.

Step 4

Add Vanilla and Chill: Stir until all the dark chocolate mixture is melted, then add the vanilla extract. Stir until smooth, pour into the prepared pan, and smooth the surface. Place it in the freezer for a few minutes.

Step 5

Prepare the White Chocolate Peppermint Layer: In another microwave-safe bowl, combine the white baking chips, the remaining half of the sweetened condensed milk, and 2 tablespoons of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.

Step 6

Add Peppermint and Candy Canes: Stir to ensure all the white chocolate mixture is melted, then add the peppermint extract. Stir until smooth, and mix in 1/4 cup of crushed candy canes. Pour this mixture over the dark chocolate layer and smooth.

Step 7

Sprinkle Crushed Candy Canes: Sprinkle the remaining crushed candy canes over the top.

Step 8

Chill the Fudge: Cover the fudge with plastic wrap and chill it in the fridge for 2 hours.

Step 9

Cut and Serve: Lift the fudge from the baking dish by pulling up the parchment paper. Place it on a cutting board and cut it into squares of the desired size. Serve at room temperature. Enjoy!