White Chocolate Peppermint Fudge

This white chocolate peppermint fudge is made with Oreos and mini marshmallows for a uniquely delicious treat! You’ll love this simple dessert!

white chocolate fudge

White Chocolate Peppermint Fudge is a decadent treat that is perfect for the holiday season. I have always loved the combination of white chocolate and peppermint, and this fudge is the perfect way to enjoy it. The smooth and creamy texture of the fudge is perfectly balanced by the Oreo crust making it a crowd-pleaser at any holiday gathering.

Making white chocolate peppermint fudge is surprisingly easy, and it requires just a few simple ingredients. Whether you are making it as a gift or as a treat for yourself, White Chocolate Peppermint Fudge is sure to be a hit. If you like mint desserts, be sure to try my Christmas mints, peppermint bark, or this grasshopper pie!

fudge ingredients

Ingredients for White Chocolate Peppermint Fudge


For the Crust:

  • Oreo cookies
  • Butter (melted)

For the Fudge:

  • Mini marshmallows
  • Butter (unsalted)
  • Sweetened condensed milk
  • White chocolate chips
  • Peppermint extract (clear)
  • Red food coloring (optional)

For the Topping:

  • Broken candy canes (2-3)
  • Christmas sprinkles

Tips for Perfect Peppermint Fudge

  • These can be made by only using half the crust in an 8×8 inch pan. The white chocolate will be applied in the same amount as shown inside the recipe for the crust to be thinner.
  • Refrigerate for an hour to help the fudge set up before slicing.
  • You can use crushed candy canes or Andes peppermint crunch baking chips instead.
  • Store in an airtight container on the counter for up to 5 days
  • Can be frozen for up to 3 months
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white chocolate fudge

White Chocolate Peppermint Fudge


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Ingredients

Scale

For the Crust

  • 28 oreo cookies
  • 5 tbsp butter (melted)

For the Fudge

  • 4 cups mini marshmallows
  • 3 tbsp butter (unsalted)
  • 114 oz can sweetened condensed milk
  • 3 cups white chocolate chips
  • 1 tsp peppermint extract (clear)
  • red food coloring (optional)

For the Topping

  • 23 broken candy canes
  • Christmas sprinkles

Instructions

Prepare the crust

  1. Line an 8×8 inch pan with parchment paper.

  2. Spray with non-stick cooking spray and set aside.

  3. Place the cookies in a food processor and process to a nice crumb.

  4. Add the butter and process for an additional 5-10 second.

  5. Pour the cookie crust into the pan and press out evenly.

To make the Fudge

  1. Place the butter, marshmallows, and sweetened condensed milk into a medium saucepan.

  2. Cook on medium low, stirring continuously, until marshmallows are melted and combined.

  3. Watch carefully so it doesn’t scorch.

  4. Remove from heat, and stir in the chocolate chips.

  5. Add the peppermint, and combine.

  6. Pour half of the fudge over the crust, and smooth out.

  7. Add red food coloring a few drops at a time and stir until you have the color you want.

  8. Pour over the white layer and smooth out.

  9. Sprinkle immediately with sprinkles, or candy canes.

  10. Place in the refrigerator until set, approximately 30 minutes to 1 hour.

  11. Remove and cut into 1 inch pieces.

  12. Enjoy!

Notes

  • These can be altered by only using half the crust in an 8×8 inch pan. The white chocolate will be applied in the same amount as shown inside the recipe for the crust to be thinner.
  • Refrigerate for an hour to help it set up before slicing.
  • You can use crushed candy canes or Andes peppermint crunch baking chips instead.
  • Store in an airtight container on the counter for up to 5 days
  • Can be frozen for up to 3 months

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