Layered Mint Chocolate Fudge

---

INTRODUCTION

Layered Mint Chocolate Fudge is a sweet and simple treat that many people love. This fudge has a rich dark chocolate bottom, a creamy mint white chocolate layer, and a bright crunch of crushed peppermint on top. You can make it at home with a few pantry items. It sets in the fridge and is easy to cut into squares. If you enjoy mint and chocolate, you might also like a rich after-dinner bite like the boozy peppermint dark chocolate truffles recipe that pairs well with hot coffee.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is fast, forgiving, and full of strong mint and chocolate flavor. The steps are clear and the heat is low. You do not need baking skills or a lot of time. The first chocolate layer is smooth and soft. The mint layer is fresh and creamy. The crushed peppermints on top add a crisp bite that changes the texture. This treat is also easy to share at parties or pack for a small gift. If you like sweet snacks with a bit of crunch, this fudge will please you, just as other crunchy sweets like chocolate toffee crackers please the crowd.

HOW TO MAKE Layered Mint Chocolate Fudge

This recipe uses two simple layers. First you make the chocolate base. Then you make the mint white chocolate top. You press the layers in a pan and chill the fudge until it is firm. The sugar cookie mix helps the fudge hold its shape and adds a clean sweet taste. The mint extract gives a cool, clear mint note without dye or extra color.

When you heat the chips with sweetened condensed milk, stir often and keep the heat low. Do not let the mix boil. When it is smooth, pour it into the pan and let it sit while you make the top layer. Use the same care for the white chocolate and milk. Pour the top layer gently so it sits smooth on the first layer. Sprinkle the crushed peppermints right away so they stick.

For a small guide to snack pairing, try serving a plate that mixes this fudge with lighter cookies like chocolate chip cookies with cottage cheese. The mix of soft fudge and chewy cookies makes a good balance.

EQUIPMENT NEEDED

• 8×8 inch baking pan
• Parchment paper or foil to line the pan
• Two medium sauce pans or one pan and a clean bowl for the second layer
• Rubber spatula or wooden spoon for stirring
• Measuring cups
• Small bowl for crushed peppermints or candy canes
• Sharp knife for cutting the fudge

Ingredients You’ll Need :

2 cups chocolate chips, 3/4 cup sweetened condensed milk, 1/4 cup sugar cookie mix (from the baking aisle), 2 tablespoons cocoa powder, 1/2 teaspoon mint extract, 2 cups white chocolate chips, 3/4 cup sweetened condensed milk, 1/4 cup sugar cookie mix, 1/4 cup crushed peppermints or candy canes

STEP-BY-STEP INSTRUCTIONS :

Mix together chocolate chips, sweetened condensed milk, sugar cookie mix, cocoa powder, and mint extract in a pot over medium heat, stirring frequently until smooth and creamy. (About 10 minutes), Pour into a lined 8×8 inch pan. Set aside., In a clean pot, mix together white chips, sweetened condensed milk, and cookie mix over medium heat. Stir frequently until smooth and soft, then pour over chocolate layer., Cover top with crushed peppermints., Refrigerate at least 4 hours, then cut into squares.

HOW TO SERVE Layered Mint Chocolate Fudge

Cut neat squares and place them on a small plate. Serve chilled or at room temperature. The fudge holds its shape better when cold. If you serve at room temperature, the top melts a little and the mint smell grows stronger. This fudge is rich, so small pieces please guests. You can add a sprig of fresh mint on each plate for a clean look. For a mixed dessert platter, place the fudge near simple cookies or crackers for variety. A good match is a crisp, sweet cookie like the dairy-free chocolate chip cookies if you need an option for guests with dairy needs.

STORAGE & FREEZING : Layered Mint Chocolate Fudge

Store your fudge in an airtight container in the fridge. It will keep for up to two weeks when chilled. For longer storage, you can freeze the fudge. Wrap the squares in wax paper or plastic wrap, then place them in a freezer bag or airtight container. Frozen fudge will keep for up to three months. To thaw, move the fudge to the fridge overnight. Do not thaw at room temperature for long periods; the layers can soften and stick.

SERVING SUGGESTIONS

• Serve with black coffee or strong tea. The heat cuts the sweet and brings out the mint.
• Pair with mild cookies or plain shortbread to add texture and balance. A soft cookie like the cottage cheese chocolate chip cookies will soften the bite and add a chewy contrast.
• Arrange small squares on paper doilies for parties. Add a dusting of cocoa or a small mint leaf for color.
• Offer small plates and napkins. This keeps hands clean because the peppermint pieces can flake off.

VARIATIONS

You can change a few things and still keep the charm of this fudge.

• No mint extract: Leave out the mint and use 1/2 teaspoon vanilla extract in the white layer for a classic chocolate and white chocolate mix.
• Darker chocolate: Use semi-sweet or bittersweet chips for a richer base. This will cut the sweetness.
• More crunch: Add chopped nuts like toasted pecans or almonds to the chocolate layer before it sets.
• Candy swap: Use crushed chocolate peppermint candies, or change to crushed Andes mints for a softer mint.
• Gluten-free option: Swap the sugar cookie mix for a gluten-free cookie mix made to the same powder weight. This keeps the binding action but leaves out wheat.

FAQs

Q: How long does the fudge take to set?
A: The fudge needs at least 4 hours in the fridge to set firmly. For best cutting, chill for 6 to 8 hours or overnight.

Q: Can I use low-fat sweetened condensed milk?
A: You can, but the fudge may be less creamy. Full-fat sweetened condensed milk gives a smoother texture.

Q: Why use sugar cookie mix in the recipe?
A: The sugar cookie mix adds structure and a mild sweet note. It helps the fudge hold shape and gives a soft bite.

Q: Can I melt the chocolate in the microwave instead of on the stove?
A: Yes. Use short 20 to 30 second bursts on medium power, stirring each time. Do not overheat. The stove method gives more control but the microwave works if you watch it.

Q: Can I make this without white chocolate?
A: You can skip the white chocolate layer and make just the chocolate layer. Add peppermint to the top or fold in mint chips for flavor.

MAKE-AHEAD TIPS FOR Layered Mint Chocolate Fudge

You can make this fudge up to one month ahead if you freeze it properly. Cut the fudge and wrap squares in wax paper. Place them in a low-air container and freeze. When you need them, thaw in the fridge the day before serving. If you want to save time the day of a party, make the base layer the night before. Chill it until firm, then make the white chocolate mint layer the next day and set again. This step saves active time and spreads the work.

If you plan to travel with the fudge, pack it in a cooler with ice packs to keep it firm. Use small wax bags for single servings so guests can take a piece home. If you package the fudge as a gift, include a note that says "keep chilled" so the receiver knows to store it in the fridge.

---

Print