This White Chocolate Peppermint Pattie Fudge is ridiculously easy to make and doesn’t involve any sweetened condensed milk or microwaves.
AND it’s totally customizable!
You guys.
This fudge… it has full blown peppermint patties on the bottom. Not to be confused with Peppermint Patty, Charlie Brown’s not-so secret admirer.
Yeah, I had to Google it to see which way “pattie” was spelled.
Thank goodness for the internets.
This fudge though… perfection! And seriously so easy to make too!
The base is actually made with cream cheese, powdered sugar and white chocolate.
Before you add the white chocolate, it felt like I was making my famous Cheesecake Cake Batter Dip!
Which makes me feel like I need to go into my kitchen and whip up a batch of cake batter fudge… oh my gosh, that is so happening.
But this peppermint inspired fudge needs to happen first.
I basically unwrapped a bunch of York Peppermint Patties and placed them on the bottom of my cake pan, then poured the fudge over the top.
As you can guess… you can lay any type of candy on the bottom to completely customize this.
My friend suggested the white chocolate Reese’s peanut butter cups. Brilliant!
**Now, because this is a WHITE CHOCOLATE fudge… please use a nice quality white chocolate. The morsels will work in a pinch, but you’ll get a nice smooth flavor out of a good quality bar. I picked up some Ghirardelli white chocolate bars right in the baking section of my local grocery store.
Melt them down nice and smooth over a double boiler, which DOES make a difference when melting quality chocolates. Again, you could microwave in a pinch, but it won’t be nearly as smooth.
You’re going to love this stuff. Promise!
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White Chocolate Peppermint Pattie Fudge
Ingredients
- 16 peppermint patties, unwrapped
- 8 oz. Cream Cheese, softened
- 4 cups powdered sugar
- 1 1/2 tsp vanilla extract*
- 12 oz. white chocolate, chopped
- 2 tbsp cake sprinkles , or assorted sprinkles of choice
Instructions
- Line an 8"x8" pan with parchment paper or foil so that it comes up the sides of the pan. Line the bottom of the pan with the peppermint patties, set aside.
- In the bowl of your stand mixer, cream the cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract* until fully combined.
- Meanwhile, bring a small pot, filled with 2 inches of water, to a boil. Place a metal or glass bowl on top of the pot so it rests just above the water, not touching it. Add the chopped white chocolates and stir until the chocolate is smooth and fully melted.
- With the mixer going, gradually stream in the white chocolate until fully incorporated. Stir in 1 tablespoon of the sprinkles and then pour fudge mixture over peppermint patties and smooth to an even layer.
- Sprinkle the top of the fudge with the remaining sprinkles and set in fridge till set. Cut into slices and enjoy. Store fudge in an airtight container in the fridge. Enjoy!
Notes
Nutrition
Weekly Meal Plan #22
Irma A Smith
Terrific ,I doubled my receipt and put into a 9×13 inch pan made a lot.I was a little thrown off on keywords when it said shite chocolate was sure is it would be fine chocolate put thin on parchment paper or marble. Took a chance and use melted bars.Always enjoy your receipes.Merry Christmas
Larry
I made these yesterday as a test run for Christmas. They were fantastic. Great reviews from my family.
I used Ghiradelli chocolate chips and they worked fine.
Can you tell me how far ahead I can make these?
I have had tremendous results with your recipes Shawn!!!
Shawn
I’m so glad you enjoyed it Larry! If you freeze the fudge, I bet it could last a month or two!
Stephanie
Do you think I could use a dark chocolate for this? I’m not a huge fan of white chocolate, but this looks amazing otherwise!
Debbie
Mine turned out VERY firm, almost like dough. Don’t know what I did wrong, even added a touch more vanilla/peppermint & melted chocolate. Unfortunately I had to use white chocolate chips (Hershey). Could that have been the problem, even though they melted smoothly (a lot of stirring)? Didn’t use sprinkles, didn’t want anyone to think they were leftovers.
Shawn
Hey Debbie, I’m sorry you didn’t get awesome results. I do think it was the white chocolate chips though. You’ll get a much better consistency using a better quality white chocolate bar. It has to do with the ratio of cocoa butter in the chocolates. Also keep in mind that this fudge is a cream cheese based fudge, so it is a little thicker than your typical marshmallow fudge. Hope that helps!
Rhonda
Very wonderful. My kids will love your beautiful fudge for sure.
Roxana
This is my kinda fudge – totally irresistible! 😀
Shawn
Thanks! 🙂