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Peppermint Fudge Truffles

/5
COOK TIME
TOTAL TIME
20 min + 15 min chill time
SERVINGS
15-20 truffles

Do you like Oreo Truffles? Of course you do, that’s a dumb question. Well, since you love Oreo Truffles, you will totally love these peppermint fudge truffles.

Perfect mix of marshmallowy fudge and truffle covered with white chocolate, perfect for the holidays. And easy. Me likey easy. Especially this time of year when my to do list is 4 pages. I also love a peppermint dessert. Peppermint cookies, peppermint cocoa, peppermint fudge, peppermint bars, all of it. **I do not like peppermint schnapps. Nope. No thank you. No ma’am. Keep that stuff to yourself.

So if you like Oreo Truffles and (we know you do), you will love these fudge truffles. Give them a try and let me know what you think!

Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!

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Peppermint Fudge Truffles

Perfect mix of marshmallowy fudge and truffle covered with white chocolate, perfect for the holidays. And easy.

Prep time: 20 min  |  Cook time:   |  Total: 20 min + 15 min chill time

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Ingredients

4 Tablespoons butter

1 can sweetened condensed milk

3 cups milk, dark or semi sweet chocolate chips

7 oz jar of marshmallow fluff

1 1/2 cups Andes peppermint crunch baking chips

Topping:

1820 oz white chocolate

1012 peppermint candy canes

Instructions

  1. Line a 9×9 baking dish with parchment paper and spray with nonstick spray. make sure to get the sides.
  2. Place chocolate chips and marshmallow fluff in a large mixing bowl. Set aside.
  3. In a saucepan, melt the butter and condensed milk together. Bring to simmer over medium heat, stirring constantly so that condensed milk doesn’t burn.
  4. Once melted, combined and smooth, pour hot condensed milk mixture into the bowl of chocolate chips and fluff and whisk until all smooth. Quickly fold in peppermint crunch baking chips and then pour your fudge mixture into the prepared baking dish and spread it evenly.
  5. Let it stand on the counter until it cools down a bit, 15 minutes or so. Then, place the pan in the refrigerator to chill and firm up for a couple of hours.
  6. Once firmed up, take the fudge with parchment paper out of the pan. Using a cookie scoop, scoop out chocolate fudge and shape them into fudge balls. Place them onto a cookie sheet lined with parchment paper.
  7. Once all the balls have been rolled out, place them into a freezer for 15-20 minutes.
  8. Unwrap candy canes and place then into a ziploc bag. Crush candy canes using any hard kitchen utensil (I have a metal ladle that works nicely or a rolling pin)
  9. Melt the white chocolate in a microwave safe bowl in 30 second increments, stirring after each time until smooth. Using a fork, dip each fudge ball into chocolate, covering it completely then gently shake off excess.
  10. Place the ball back onto the parchment (use a toothpick to help slide it off the fork) Quickly sprinkle it generously with crushed candy canes. Repeat with all the fudge balls. Store in the refrigerator, covered or in a container with a lid.

Notes

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