candy canes

Like peppermint bark in creamy fudge form! By using a shortcut fudge base, we can skip the endless stirring and candy thermometer that traditional fudge recipes require. This fudge freezes beautifully. Review recipe notes before beginning.

Peppermint Bark Fudge

chocolate chips

Tablespoons marshmallow creme*

vanilla extract

peppermint extract

Line an 8-inch square baking pan or a 9-inch square baking pan* with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.

Chocolate Layer

Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (half of the can), chocolate chips, and marshmallow creme in a medium saucepan over medium heat. Stir constantly until the chocolate chips have melted. Once the mixture is smooth, remove from heat and stir in the vanilla and peppermint extracts. Spread chocolate layer into the prepared pan. A small offset spatula is helpful for this. Place in the refrigerator as you make the white chocolate layer.

Wipe the pot clean. (Wash and dry, or just wipe with a paper towel&#8211; careful, it&#8217;s likely still warm!)

White Chocolate Layer: 

Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (the rest of the can), white chocolate chips, and marshmallow creme in a medium saucepan over medium heat. Stir constantly until the white chocolate chips have melted. This layer will be a little thinner than the chocolate layer. Once the mixture is smooth, remove from heat and stir in the vanilla, peppermint extract, and 1/3 cup crushed candy canes.

Pour over chocolate layer and spread into an even layer. Sprinkle with extra candy canes, if desired.

Cover with aluminum foil and refrigerate for 4 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.

Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2-3 weeks. I always stack it in a Tupperware between layers of parchment paper.

Super easy to make and absolutely delicious. These were a holiday hit!

Thank you for sharing these Christmas cookie recipes....They all sound delicious and I am going to start making these tonight soI can give them to my family, neighbors and friends. I just purchased some really cute gift boxes ,and I am sure they'll love them...MERRY CHRISTMAS AND THANKS AGAIN, SALLY.

Delicious, easy, and so festive! I planned on making this for my husband's co-workers for Christmas, but I can't seem to stop eating it!

I followed this recipe exactly as it says and my fudge did not set at all. I even resorted to leaving it in the freezer all day while at work and when I came home it was so runny when I lifted it out of the pan it fell apart. I had to throw the whole batch away.

These turned out wonderful! Very easy to make and so yummy. Thank you!

So easy and delicious! 20 minutes from measuring out ingredients to putting in fridge. I've never made fudge before because it seemed like it would be so hard. This was easy, quick to make, and very minimal clean up! My whole family (even the one's who don't care for peppermint) scarfed it down! Can't wait to make more. Thank you for continuing to teach us!

This was delicious! I gave it out as gifts over the holidays and all loved them! I was wondering if I wanted to make it a little less sweet, what can I do? Can I cut the amount of condensed milk? If I cut it by 1/4 will it mess up the fudgy consistency?

Combining chocolate cookies, chocolate peppermint ganache, and crushed candy canes, these chocolate peppermint thumbprints are extra festive and bound to disappear off cookie platters. Chill the shaped dough for at least 2 hours to help guarantee the cookies hold their shape.

Chocolate Peppermint Thumbprints

(41 grams) unsweetened natural cocoa powder

baking soda

salt

(1 stick; 115 grams) unsalted butter, softened to room temperature

(100 grams) packed light or dark brown sugar

(135 grams) granulated sugar, divided

egg,

milk

chocolate

(120 milliliters) heavy cream

Whisk the flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and 1/3 cup (67g) granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg, vanilla extract, and peppermint extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour the dry ingredients into the wet ingredients, add the milk, and mix on low until combined. The cookie dough will be thick.

Roll balls of dough, a little less than 1 Tablespoon each (about 1 inch balls), and roll each into remaining 1/3 cup (67g) granulated sugar. Place dough balls onto a large lined baking sheet. Using your thumb or the end of a spatula (see post above), make an indent into each cookie. If you find that the balls are cracking when you make an indent, use your hands to push back together. (Some cracks are bound to happen as the cookies expand in the oven&#8211; see my photos. No worries there!)

Chill the shaped cookies for at least 2 hours in the refrigerator or 1 hour in the freezer (or up to 4 days in the refrigerator). Cover them if chilling for longer than 3 hours.

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat. Remove chilled and shaped cookies from the refrigerator. Divide between both baking sheets, spacing the cookies about 2-3 inches apart. This recipe yields about 30 cookies, so you&#8217;ll have a 3rd batch with only a few cookies on the sheet.

Bake for 12-14 minutes or until the edges are set. The cookies will still look and feel a little soft. Remove from the oven. The indents will have lost some shape or have puffed up, so use the end of a spatula to make an indent again into the warm cookies.

Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before filling with ganache.

For the ganache

Place chocolate into a heat-proof bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Stir in the peppermint extract. Taste and add another drop if desired. (It&#8217;s potent so don&#8217;t go overboard!) Allow to cool for at least 10 minutes before spooning into cookies.

Spoon 1/2 &#8211; 1 teaspoon of ganache into each indentation. I fit about 3/4 teaspoon into each. Sprinkle ganache with crushed candy canes. Ganache will thicken inside the cookies and set on the tops after a few hours, but will still be creamy when you bite into the cookies.

Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

WOW!! These cookies are fabulous!! Definitely a winner and on my permanent Christmas cookie list. Everyone loved them and could not stop eating them. Great recipe!
A tip: I use a wine cork to make my thumbprint! It’s the perfect size!

Pro tip: I only realized these later on but I should have strained out the finer powder of the candy cane and used just the bigger bits; also should have only sprinkled them on right before the cookie exchange as the candy cane bits, including the bigger ones, melted one way or another

I followed the recipe exactly. They turned out great. A suitably fancy looking Christmas cookie. The ganache is so delicious. I didn't make the dent large enough but next time I will use another reviewer's suggestion and make the dent with a wine cork. I will definitely make these again. 
P.S. Elsewhere on this site Sally recommends using silicone baking mats instead of parchment paper. After baking a LOT of cookies this season I'm definitely going to buy some.

Made these for my father's xmas cookies gift.  I'm not a mint fan, however they smelled wonderfully.  I received report that these cookies were lovely - perfect texture and delicious flavor.  Sprinkling the candy cane pieces on top was a nice festive touch.

This chocolate ganache filling is MARVELOUS! I made Sally's Peanut Butter Jam Thumbprints and filled them with this ganache instead of jam. The results were heavenly.  I omitted the peppermint extract and filled the cookies after they had baked and cooled. The ganache behaved just as Sally said and firmed up on top but remained a lusciously soft bite on the inside. Everyone needs to hold onto this recipe!

After all these years of baking, it takes quite the cookie to get onto my Christmas cookie list and this one certainly fit the bill! Soft with just the right amount of chew and not overly sweet with a center of perfectly creamy ganache and peppermint crunch, these cookies are sophisticated enough to share in any group but simple enough to make batch after batch. Thank you for the recipe that I will be referring to for years to come! :)

Wow, these are the best cookies I've made this season!! Thank you for your detailed recipe, Sally! I love how detailed you are. :) I made these with my young kids, and they LOVED helping bake these festive treats! I'm also amazed at how delicious the ganache is! I'd never made it before this recipe, but will be using it more often! Thanks again!

These came out rock hard! I actually even slightly reduced the amount of granulated because I’m not a fan of super sweet cookies and these are rolled in it, anyway. By the time they had cooled on the pan for five minutes to transfer to my cooling racks, they were already like rocks. I tried decreasing my bake time after the first batch, but no luck.  So disappointing.

These are really good! Made them last night to store in the fridge for Christmas. I did try to make them smaller, about 2 tsp. of dough per cookie, but forgot to reduce the bake time to compensate, so they were a little hard. We do prefer a softer cookie, so I used my favorite trick and placed some white bread under the cookies in the container.  They softened up nicely and the taste is a chocolate mint lover's dream! Thanks Sally!

These were the best cookies that I added to my Christmas cookie repertoire this year. Absolutely everyone loved them.
I made a "cookie bag" for my daughter-in-law with each set of ingredients in a separate container so that she would just have to assemble them because her and my son loved them so much.
The gift also included a link to sally's baking addiction because Sally is amazing.

Sally, these turned out delicious! The crumbly dough was a bit tricky. after coming out of the oven the cookies become very flat and out of shape. They didn’t look as good as yours but tasted delicious! I did add instant espresso

I wanted to get a head start on Christmas cookie baking, so I looked through your cookie recipes, since all the ones I've tried have been delicious, and they turned out to be my mom's favorite cookies.  I made the full batch and froze 24 to save for Christmas. They have a nice, soft texture and flavor, and the ganache is delicious. I made each cookie dough ball 16 grams.

These were perfect! So easy to make, but they look like they came from a bakery. And they are absolutely delicious.

Candy Cane Jell-O Shots from Delish.com are the most festive shots you'll find. 

Candy Cane Jell-O Shots

cherry Jell-O

water

c. vodka

gelatin

sweetened condensed milk

candy canes,

Really easy but it doesn’t layer like the pic. The condensed milk is too heavy and mixes a little with the gelatin. Probably need to have it 30 mins in between pouring the layers, not 20.

https://streaming.hearstdigitalstudios.com/68fd9d60-87c0-483c-b7d6-b9ab97aaa3fc/video_rover_16x9_1080p_hd_1543530662_61155.mp4

Candy Cane Jell-O Shots > All Other Jell-O Shots

Set up great. Super simple and quick to make. I LOVE peppermint bark and this was a great blend of two of my favorite Christmas treats!

Had the opposite problem as some others: my fudge turned out very dense. Still delicious! Very tasty, but not soft and sumptuous. Even leaving out at room temp its very firm. Followed the directions exactly, but by weight. Maybe thats the issue? I would make this again, but I would add a bit more condensed milk and another tb of marshmallow to each layer, and a bit more peppermint extract as I feel like this is not very pepperminty at all, even with having added more candy cane than what is called for.

This was delicious but had a problem with the candy cane pieces weeping. Any solution for this?

This Frozen Peppermint Pie pairs a creamy peppermint filling with a crunchy Oreo crust and crushed peppermint candy for the ultimate holiday dessert.

Candy Cane Bliss: Frozen Peppermint Pie With Oreo Crust

chocolate wafer cookies (may also use a store-bought chocolate crust)

unsalted butter (melted)

sugar

kosher salt

cream cheese

marshmallow creme

heavy whipping cream (chilled)

red food coloring

peppermint

Preheat oven to 350°F. (if you&#39;re making the crust from scratch otherwise skip to the filling instructions)

Place chocolate wafers in a food processor; process until finely ground, about 30 seconds.

Add butter, sugar, and salt; pulse until the mixture has a wet sand consistency, about 5 (1-second) pulses.

Press mixture firmly and evenly into the bottom and up sides of a 9-inch tart pan.

Place the tart pan on a rimmed baking sheet.

Bake in a preheated oven until the crust is firm and appears dry, for about 10 minutes.

Remove from oven; let cool completely, about 15 minutes.

Prepare the crust:

Beat cream cheese and marshmallow creme in a large bowl with an electric mixer on medium speed until smooth, about 1 minute, 30 seconds.

Add peppermint extract; beat on low speed until fully incorporated, about 15 seconds. Set aside.

In a large mixing bowl, beat the whipping cream, sugar, and food coloring with an electric mixer at medium-high speed. Mix until stiff peaks form, which takes about 1 minute and 30 seconds.

Gently fold the whipped cream mixture into the cream cheese mixture until just combined.

Prepare the filling:

Spread filling into prepared crust.

Freeze until filling firms up, about 2 hours.

Decorate with crushed peppermint candies. Serve.

Assemble pie:

This is a dessert we make every year during the holidays. It's so easy to make ahead and keep on hand. Whenever I serve it I always keep requests for the recipe.

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Top Tags

Peppermint Bark Fudge

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Top 5 candy canes recipes from across the web

The most viewed candy canes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peppermint Bark Fudge

Chocolate Peppermint Thumbprints

Candy Cane Jell-O Shots

Peppermint Bark Fudge

Candy Cane Bliss: Frozen Peppermint...

The most viewed candy canes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine