Peppermint Crunch Fudge

I don’t know about you, but it feels like every weekend in December is a food-filled one! With so many holiday events going on, there’s never a shortage of great holiday treats to enjoy. Even a week after the holiday cookie swap I hosted, friends and family have been asking me for a specific recipe I prepared. Well, now I finally had a chance to sit down and share it! Clearly, the most popular recipe request this past week was for my Peppermint Crunch Fudge. A festive candy made with marshmallow fluff, peppermint crunch baking chips and candy cane kisses, this fudge melts in your mouth leaving that holiday peppermint flavor that makes you want to get another piece!

My friends and family couldn’t make me keep this a secret and for good reason. It’s just too good not to share. I found this recipe on another site and tweaked it just a bit by changing the ratios of chocolate and substituting the original heavy cream to half & half to save on a few calories. But who are we kidding? A few calories saved means it’s completely okay to grab another piece. 🙂

½ cup butter
1 cup sugar½ tsp. salt
½ cup half & half
1 (12oz) bag white chocolate chips
1 (7.5oz) jar Marshmallow Fluff

½ bag Hershey’s Candy Cane Kisses, unwrapped, about 10-15 pieces total
1 (10oz) Andes Peppermint Crunch Baking Chips, divided

Prepare 5×7 or 8×8 pan by lining with foil and lightly grease with non-stick cooking spray.

In a medium saucepan set over low heat, melt butter with sugar, salt and half & half and let it come to a boil. Cook for 5 minutes and take off heat.

Add white chocolate chips and marshmallow fluff to saucepan, stirring until completely melted through.

Fold in the Candy Cane Kisses and half the bag of Andes Peppermint Crunch baking chips, stirring until melted through.

Transfer mixture to prepared pan. Sprinkle remaining Andes Peppermint Crunch baking chips on top.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours to set before cutting and serving.

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