Peppermint Bark Cannoli — Peppermint Bark Cannoli recipe for the win, friends! These babies are perfect for a cookie exchange, holiday movie, or enjoying with family.
It’s not the holiday season if you haven’t had a healthy dose of peppermint chocolate bark, right?
Weirdly enough, I, Alyssa, wasn’t always a fan of it. But now I can’t get enough.
I’ll eat it plain or put it on just about anything: ice cream, popcorn, pancakes. You name it! I’ll even eat it with peppermint bark.
Case in point — This Peppermint Bark Cannoli recipe.
Cannoli are one of those simple desserts that don’t need many ingredients to make them taste good. But then again, a little jazzing up never hurt anybody!
So with the holidays and peppermint bark on the brain, jazzing up a cannoli is exactly what I did.
While the results look super festive and fancy, I promise they’re as simple to make as dipping pre-made shells in chocolate and crushed bark, whipping up a ricotta mixture (which turns the prettiest shade of pink thanks to the peppermint in the bark) and then piping the mixture into the shells.
If you’re looking for a Christmas cookie that is as easy to make as it is to eat, then these peppermint bark cannoli are definitely for you!
These babies are perfect to enjoy with friends, bring to a cookie exchange party or nibble on with a holiday movie!
If you just so happen to have any leftovers, keep them safe in an airtight container in the refrigerator.
Are you a fan of peppermint bark? If you’re not, these cannoli may just change your mind!
Pepperment Bark Cannoli
Peppermint Bark Cannoli Recipe
- Baking sheet
- Sauce pan
- Sandwich bag
- 12 mini or 6 regular cannoli shells
- 0.5 cup semi-sweet chocolate chips
- 1 cup chopped peppermint chocolate bark
- 1.25 cup ricotta cheese
- 0.3 cup powdered sugar
- 1 tbsp powdered sugar
- 0.25 tsp peppermint extract
- Line a baking sheet with wax paper and set aside.
- Melt the chocolate chips until smooth. Dip one or both ends (whichever you prefer) of a cannoli shell into the melted chocolate, then into the chopped bark.
- Set on the lined baking sheet and repeat the process until you’ve dipped all the cannoli shells. Place the baking sheet in the freezer for 10-15 minutes, or until the chocolate has hardened.
- Meanwhile, stir together the ricotta cheese, powdered sugar, peppermint extract and remaining peppermint bark (reserving a tablespoon or so to sprinkle on top) until combined.
- Scoop the mixture into a small sandwich bag and keep it in the fridge until the shells are ready.
- Once the shells are set, snip a tiny corner off the sandwich bag and pipe the filling into each shell. Sprinkle with the reserved peppermint bark.