Peppermint Fudge

White Chocolate Peppermint Fudge

Yield: ~36 pieces
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 1 hour
  • Total Time: 1 hour, 20 minutes


  • 1 ¼ cups Bake Believe® White Baking Chips
  • ½ cup Swerve
  • ¾ cup coconut oil
  • ½ cup heavy cream
  • ½ teaspoon vanilla
  • ¼ teaspoon peppermint extract
  • ¼ cup crushed sugar-free peppermints


  1. Line a loaf pan with parchment paper, letting some of the parchment paper hang over the edges for easy removal.
  2. Place the white chips, Swerve, coconut oil, heavy cream, vanilla, and peppermint extract in a large heat-proof bowl.
  3. Microwave in 30-second intervals until melted, whisking in between.
  4. Stir in half of the crushed peppermints, then pour into the lined loaf pan.
  5. Sprinkle the remaining crushed peppermints onto the top of the fudge.
  6. Tap the pan firmly onto a countertop to help the peppermints stick.
  7. Place the loaf pan in the refrigerator to chill until the fudge is firm, about 1 hour.
  8. Remove the fudge from the loaf pan and cut into a 4 by 8 grid, making 36 pieces.
  9. Enjoy right away or store in an airtight container at room temperature for up to 1 week.