Peppermint Patty Fudge

Peppermint Patty Fudge makes the perfect hostess or holiday gift and only takes 15 minutes to prepare!

Peppermint Patty Fudge

Remember the other day when I was talking about the homemade holiday gifts I was going to make? I mentioned that I wanted to make something sweet. At the time I was thinking cookies. Then I came across this recipe for Peppermint Patty Fudge.

Peppermint Patty Fudge

This fudge is perfectly minty and chocolatey all at the same time. It comes together in no time flat and makes the perfect gift to ship to friends or bring to a hostess over the next couple of weeks. We enjoyed this fudge so much that I had to make a second batch to share with coworkers at a holiday dessert party I hosted last week.

Peppermint Patty Fudge

You’ll notice that I cut this fudge into fairly small pieces. It’s pretty intense so I figured I’d keep them small. People can always go back for a second if they want to enjoy more. I can see myself making this fudge throughout the year when I need a quick gift or treat to share. I know most people only enjoy minty desserts in the wintertime, and fudge too, but I love choco-minty desserts all year long!

Peppermint Patty Fudge

Two Years Ago: Peppermint Brownie Mosaic Cheesecake and Cranberry Avocado Salsa
Three Years Ago: Hot Cocoa Mix and Peppermint Marshmallows
Four Years Ago: Gingerbread Cupcakes with Lemon Cream Cheese Frosting
Five Years Ago: Candy Cane and Mint Kiss Cookies
Six Years Ago: Peanut Butter Chocolate Biscotti and Yule Log

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Peppermint Patty Fudge

Peppermint Patty Fudge makes the perfect hostess or holiday gift and only takes 15 minutes to prepare!

Yield: ~3 dozen pieces

Prep Time: 15 minutes

Total Time: 4 hours

Ingredients:

1 Bag Peppermint Patties

For the Chocolate Fudge
2 cups (12 oz) bittersweet or dark chocolate chips
1 Tbsp butter
2/3 cup sweetened condensed milk
1 cup marshmallow cream
1/4 cup dark cocoa powder

For the White Chocolate Fudge
1 cup white chocolate chips
1/2 Tbsp butter
1/3 cup sweetened condensed milk

Directions:

Prepare the peppermint patties by unwrapping them all and cutting into smaller pieces. Set aside for later.

In a 9x9 pan, gently spray the bottom of the pan with cooking spray and cover the pan with tin foil. Set aside.

In a medium sized pot, combine chocolate chips, butter and sweetened condensed milk. Set aside.

Measure out the marshmallow cream and cocoa powder and set aside.

Combine white chocolate chips, butter and sweetened condensed milk is a separate medium size pot. Set aside.

Start with the chocolate fudge, melt over medium heat, stirring occasionally until chocolate is melted. Whisk vigorously to break up any last chunks. Add marshmallow cream and cocoa powder and stir until well combined. Reduce heat to medium low, and stir occasionally while preparing white chocolate fudge.

For the white chocolate fudge, melt over medium heat, stirring until melted. Keep a close eye on this because if you burn it at all, you will have brown spots in your fudge from the burnt chocolate. Continue to stir until melted and no chunks remain. Remove from heat.

Pour about half of the melted chocolate layer in the bottom of the 9x9 pan, spread evenly to cover.

Next, cover the top with peppermint patty pieces very thoroughly. Save the leftovers for the top. Cover with remaining melted chocolate.

Pour melted white chocolate on top and swirl with a knife.

Cover the top with remaining peppermint patty pieces.

Allow fudge to set in the refrigerator for at least four hours. When ready to serve, remove from fridge for about 20 minutes before cutting. Lift the entire block out of the pan, and peel back the tin foil to cut the fudge.

Recipe from Beyond Frosting

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10 Responses to “Ina Gartens Outrageous Oreo Crunch Brownies”

  1. #
    1
    Linds — November 25, 2008 at 1:59 am

    Oh my goodness, those look AMAZING!

  2. #
    2
    Ingrid — November 25, 2008 at 3:07 am

    Wow, that’s a lot of brownies. They do look heavenly! Thanks for sharing the recipe!
    Happy Thanksgiving!
    ~ingrid

  3. #
    3
    ~Amber~ — November 25, 2008 at 2:03 pm

    Wow, these look amazing!

  4. #
    4
    Jen — November 25, 2008 at 5:48 pm

    These are amazing! And they’re very chocolatey. Definitely need a glass of milk with them 🙂

  5. #
    5
    Katie — December 1, 2008 at 1:48 pm

    Whoa! Those look insanely decadent and delicious!

  6. #
    6
    Glenice — February 27, 2010 at 4:50 am

    Hi Jan. These Orio Crunch Brownies look delicious and I would like to try an make them. Being in Australia the recipe needs some clarification for me. How much butter is in a stick? We get butter in 1kg and 500 gm packs… Thanks so much. Just found your blog today and oh! oh!, everything looks so nice. I would like to leave my email address for you: jong2505@hotmail.com

    Thanks ever so much…
    Glenice

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    7
    Sarah — April 13, 2010 at 1:20 am

    These look so great! Can I eliminate the instant coffee or is it essential to the taste? I am making these for my 3-year-old niece’s birthday party, and she LOVES chocolate, but I don’t think she should have something with coffee in it. What are your thoughts?

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    8
    Jen — April 13, 2010 at 11:59 am

    Sarah – The coffe in the brownies is there to enhance the flavor of the chocolate. It is not necessary, you could definitely take it out without any issues. I hope you enjoy the brownies!

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    9
    Sarah — April 19, 2010 at 10:08 pm

    Sorry to be a pest with questions, but what kind of pan is the size you mentioned? I did a search online and I got two results – a jelly roll pan and also a much deeper roasting pan. The brownies in your photos look thick but I’m not sure if I need to pick up a new pan. Thanks for all of your help!!! 🙂

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    10
    Jen — April 21, 2010 at 11:04 am

    Sarah – Sorry for not getting back to you sooner. The pan I used is 11x17x1. So it’s not very deep. I always call it a jelly roll pan. Hope that helps!

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