Chocolate Peppermint Pattie Fudge

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  • 1 cup YORK Minis Peppermint Patties
  • 2 cups (12 oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 can (14. oz.) sweetened condensed milk (not evaporated milk)
  • 1 teaspoon vanilla extract
  • Dash salt


  1. Line 8-inch square pan with foil, extending foil beyond pan edges. Cut peppermint patties in half; set aside.

  2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Add peppermint pattie pieces; stir quickly just to distribute candy pieces throughout mixture. Spread evenly in prepared pan.

  3. Loosely cover; refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator. About 2 pounds candy.

    NOTE: For best results do not double recipe.