Go Back
+ servings
Print Recipe
5 from 2 votes

Peppermint Bark Cannoli

These peppermint bark cannoli's are a non-traditional take on holiday cookies.
Total Time40 mins
Course: Dessert
Cuisine: Italian
Keyword: bark, cannoli, christmas, christmas cookie, cookies, dessert, holiday, peppermint, snack, sugar and cloth
Servings: 12 cannolis
Calories: 275kcal


  • 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.


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