Super Easy Peppermint Chocolate Fudge

This is a no-cook, foolproof two-layer fudge, so keep that candy thermometer in the drawer! Chex Mix® Muddy Buddies® Peppermint Bark and white chocolate create a crisp bottom layer topped by a fudgy, creamy chocolate layer.

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  • prep time 10 min
  • total time 1 hr 30 min
  • ingredients 9
  • servings 48
 

Ingredients

White Chocolate Peppermint Crunch Layer

3
oz white chocolate baking squares, chopped (from 6-oz package)
2
tablespoons butter, cut into pieces
2
cups Chex Mix® Muddy Buddies® Peppermint Bark, coarsely crushed

Chocolate Fudge Layer

1
can (14 oz) sweetened condensed milk
1
bag (12 oz) semisweet chocolate chips (2 cups)
1
oz unsweetened baking chocolate, chopped
1
teaspoon vanilla
1/3
cup Chex Mix® Muddy Buddies® Peppermint Bark, slightly crushed
Powdered sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at two opposite sides of pan. Grease foil with butter.
  • 2 Place white chocolate and butter in medium microwavable bowl. Microwave uncovered on 70% power 1 minute 30 seconds to 2 minutes, stirring after 1 minute, or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is smooth. Stir in 2 cups of the crushed cereal until completed coated; press in pan. Set aside.
  • 3 In 2-quart saucepan, heat milk, chocolate chips, unsweetened chocolate and vanilla over low heat stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Gently spread over white chocolate layer. Sprinkle with 1/3 cup crushed cereal; press in gently. Sprinkle with powdered sugar. Refrigerate about 1 hour 30 minutes or until firm. Remove fudge from pan, using foil edges to lift. Cut into 8 rows by 6 rows. Store in plastic container with lid in refrigerator up to 2 weeks (place waxed paper or plastic wrap between layers and cover top layer before placing lid on top).
  • 1 Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at two opposite sides of pan. Grease foil with butter.
  • 2 Place white chocolate and butter in medium microwavable bowl. Microwave uncovered on 70% power 1 minute 30 seconds to 2 minutes, stirring after 1 minute, or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is smooth. Stir in 2 cups of the crushed cereal until completed coated; press in pan. Set aside.
  • 3 In 2-quart saucepan, heat milk, chocolate chips, unsweetened chocolate and vanilla over low heat stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Gently spread over white chocolate layer. Sprinkle with 1/3 cup crushed cereal; press in gently. Sprinkle with powdered sugar. Refrigerate about 1 hour 30 minutes or until firm. Remove fudge from pan, using foil edges to lift. Cut into 8 rows by 6 rows. Store in plastic container with lid in refrigerator up to 2 weeks (place waxed paper or plastic wrap between layers and cover top layer before placing lid on top).

Nutritional information

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