Peppermint Bark Cannoli recipe for the win, friends! These babies are perfect for a cookie exchange, a 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, my 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 pipe the mixture into the cannoli 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!
Equipment Needed for Peppermint Bark Cannoli
Sandwich bag or a pastry bag
Ingredients Needed for Peppermint Bark Cannoli
Cannoli shells
Semi-sweet chocolate chips
Peppermint chocolate bark
Ricotta cheese
Powdered sugar
Peppermint extract
How to Make Peppermint Bark Cannoli
Step 1 – Line a baking sheet with wax paper and set aside.
Step 2 – 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.
Step 3 – 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.
Step 4 – 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.
Step 5 – Scoop the mixture into a small sandwich bag and keep it in the fridge until the shells are ready.
Step 6 – Once the shells are set, snip a tiny corner off the sandwich bag and pipe the peppermint filling into each shell. Sprinkle with the reserved crushed peppermint bark.
These babies are perfect for enjoying with friends, bringing to a cookie exchange party, or nibbling 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 change your mind!
More Fun Snacks
Do you enjoy peppermint bark? Perhaps you’d like to try some of our fun snacks instead –
- Easy Snack Idea: Sweet Potato Nachos Recipe
- Snack And Lunch Idea: Easy Fairy Bread Recipe
- Best Scooby Snack Shot Recipe
- Gourmet Snacks – Chocolate Dipped Pretzels & Candy Apples Recipe
- Snickerdoodle & Pumpkin Ice Cream Sandwich Recipe
Peppermint Bark Cannoli Recipe
Equipment
- Baking sheet
- Sauce pan
- Sandwich bag
Ingredients
- 12 mini cannoli shells or 6 regular cannoli shells
- 1/2 cup semi-sweet chocolate chips
- 1 cup chopped peppermint chocolate bark
- 1 1/4 cup ricotta cheese
- 1/3 cup powdered sugar
- 1 tbsp powdered sugar
- 1/4 tsp peppermint extract
Nutrition
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.
Don’t forget to share your Peppermint Bark Canoli with us on Instagram using the hashtag #sugarandclothloves. Looking for more quick and delicious recipes? Find them all right here with a few bites to go along with them!
I plan on making these for a Christmas party, it’s in Florida, so the weather might not be cold. Should I freeze these before taking them to the party? It would be probably over one hour before they were eaten. Thank you.
Hi BJ! You can store them in the fridge until they’re ready to be served, especially if it’s only going to be an hour before they are served. Leftovers can keep in the fridge for up to 3 days. We wouldn’t advise storing them for hours in the fridge before serving though since the shell can get soggy. Do you have time to assemble them right before the party? The ideal thing to do would be to store the filling in the fridge and store the shells in an airtight container at room temp (so that they stay crispy). The freezer is always an option but there is a higher chance of the filling discoloring the shells and the shells becoming a bit soggy. Hope this helps! And we’d love to see how they turn out. XOXO
OMG. You just combined two of my favorite things into one epic dessert. I know what i’m making for christmas!
So glad you like the recipe, Megan!
I’m definitely keeping the recipe x
Jessica — NinetyCo
It’s one for the books!
As always so beautiful and delicious! love the pink touch :)
Thanks, Corina! Alyssa is a peppermint genius!