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5 from 7 votes

Peppermint Bark Cannoli Recipe

These Peppermint Bark Cannoli's are a non-traditional take on holiday cookies.
Total Time40 minutes
Course: Desserts
Cuisine: Italian
Keyword: peppermint bark cannoli
Servings: 12
Calories: 275kcal

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

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.

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 26g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 150mg | Fiber: 2g | Sugar: 14g | Vitamin A: 121IU | Calcium: 66mg | Iron: 5mg