Peppermint Bark Cannoli
These peppermint bark cannoli's are a non-traditional take on holiday cookies.
Servings: 12 cannolis
- 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