Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.

Simple Peppermint Bark Cannoli Recipe

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 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!

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Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.

MY LATEST VIDEOS

Peppermint Bark Cannoli

    • Yield: 12 mini or 6 regular

    Ingredients

    • 12 mini or 6 regular cannoli shells
    • 1/2 cup semi-sweet chocolate chips
    • 1 cup chopped peppermint chocolate bark
    • 1 1/4 cups ricotta cheese
    • 1/3 cup powdered sugar
    • 1 tablespoon powdered sugar
    • 1/4 teaspoon peppermint extract

    Instructions

    • 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.

    Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.Peppermint Bark Cannoli recipe by Ashley Rose of Sugar and Cloth, and award winning DIY and lifestyle blog.Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.

    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!

    Alyssa Ponticello

    Alyssa Ponticello is an LA-based content creator and the founder + creative director of Runway Chef.

    She adores the beach, has an unhealthy obsession with striped shirts, loves a good margarita and has a fierce sweet tooth. When she’s not working, she can usually be found planning her next meal, her next outfit or her next getaway.

    See more beautiful recipes on Runway Chef

    Read more from Alyssa Ponticello

    Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.

    Simple Peppermint Bark Cannoli Recipe

    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 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!

    MY LATEST VIDEOS

    Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.

    MY LATEST VIDEOS

    Peppermint Bark Cannoli

      • Yield: 12 mini or 6 regular

      Ingredients

      • 12 mini or 6 regular cannoli shells
      • 1/2 cup semi-sweet chocolate chips
      • 1 cup chopped peppermint chocolate bark
      • 1 1/4 cups ricotta cheese
      • 1/3 cup powdered sugar
      • 1 tablespoon powdered sugar
      • 1/4 teaspoon peppermint extract

      Instructions

      • 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.

      Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.Peppermint Bark Cannoli recipe by Ashley Rose of Sugar and Cloth, and award winning DIY and lifestyle blog.Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.Peppermint bark cannoli recipe by Ashley Rose of the award winning DIY and lifestyle blog, Sugar & Cloth.

      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!

      Alyssa Ponticello

      Alyssa Ponticello is an LA-based content creator and the founder + creative director of Runway Chef.

      She adores the beach, has an unhealthy obsession with striped shirts, loves a good margarita and has a fierce sweet tooth. When she’s not working, she can usually be found planning her next meal, her next outfit or her next getaway.

      See more beautiful recipes on Runway Chef

      Read more from Alyssa Ponticello

      Comments

      • Corina Nika

        12.13.16

        As always so beautiful and delicious! love the pink touch :)

        • Ashley said:

          Thanks, Corina! Alyssa is a peppermint genius!

        • Ashley said:

          It’s one for the books!

      • Megan lacey

        12.14.16

        OMG. You just combined two of my favorite things into one epic dessert. I know what i’m making for christmas!

        • Ashley said:

          So glad you like the recipe, Megan!

      • Flip

        02.10.17

        God help me, I put aside a whole afetrnoon to figure this out.

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