Peppermint Chunk Fudge

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: servings

Calories: 166kcal

Author: Lord Byron's Kitchen

Chocolate and peppermint go together like bread and butter. Peppermint Chunk Fudge is the perfect unison of them both; consider this fudge recipe a gift from me to you!

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Ingredients

1/2 cup butter, softened
1/2 cup brown sugar, lightly packed
1/4 cup sugar
1 teaspoon peppermint extract
2 tablespoons milk
1 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
2 cups Ghirardelli Peppermint Chunks, plus more for garnish
1 cup semi-sweet chocolate chips
1 teaspoon coconut oil
4 tablespoons candy canes, crushed
2 tablespoons candy sprinkles

Instructions

Using a handheld mixer, blend together the butter, both sugars, peppermint extract, and milk until well incorporated.
Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix.
Stir in the peppermint chunks and two tablespoons of the crushed candy canes. Set mixture aside.
Line a 9"x9" pan with parchment paper, leaving about two inches of paper sticking out over the pan. This will help to lift out the fudge when set.
Press the mixture evenly into the pan, being sure to get into the corners. Once pressed, I used a small plastic drinking tumbler as a mini rolling pin to even out the surface as much as possible. Set aside.
In the meantime, over a double boiler, melt together the chocolate chips and the coconut oil until melted and smooth.
Pour over the cookie dough and smooth evenly over the surface
Top with extra peppermint chunks and the remaining crushed candy canes.
Refrigerate for 2 hours until set. Allow to sit at room temperature for 5 minutes before cutting.

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