Peppermint Cream Bites

These chocolate and mint layered dessert bars are cut into shapes after they're baked. Choose circles, squares, or even stars!



by 3  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1 1/2  cups 
    crushed chocolate sandwich cookies with white filling (15 cookies)
  • see savings
    On Sale
    3   tablespoons 
    butter, melted
  • see savings
    On Sale
    2   cups 
    powdered sugar
  • see savings
    On Sale
    2   tablespoons 
    butter, softened
  • see savings
    On Sale
    2   tablespoons 
    milk
  • see savings
    On Sale
    1   teaspoon 
    peppermint extract
  • see savings
    On Sale
    6   ounces 
    bittersweet chocolate, chopped
  • see savings
    On Sale
    2   teaspoons 
    shortening

Directions
1.
Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan; set aside.
2.
In a medium bowl combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake for 8 minutes. Cool slightly in pan on a wire rack.
3.
Meanwhile, in a food processor combine powdered sugar and softened butter. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract through feed tube until a paste forms. Spread peppermint mixture evenly over prepared crust. Freeze for 45 minutes.
4.
In a medium microwave-safe bowl combine chopped chocolate and shortening. Microwave on 100 percent power (high) about 1 minute or until chocolate is melted, stirring once. Let chocolate cool for 15 minutes. Pour chocolate over peppermint layer, spreading evenly. Using the edges of the foil, lift uncut bars out of pan. Use a 1-1/2-inch round cookie cutter to cut into rounds* or use a sharp knife to cut into squares. Store in the freezer until serving time.
Tip
  • *Tip: To help push the cookie cutter through the mixture, press the top of the cookie cutter with the bottom of a measuring cup.
Storage
  • To Store: Place peppermint bites in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Nutrition information
Per Serving: cal. (kcal) 107, Fat, total (g) 6, chol. (mg) 5, sat. fat (g) 3, carb. (g) 15, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 12, pro. (g) 1, vit. A (IU) 48.59, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 44, Potassium (mg) 32, calcium (mg) 10.1, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Chocolate-Hazelnut Meringues
Chocolate-Hazelnut Meringues

A rich chocolate-hazelnut filling is featured in these heavenly meringue-shell desserts.

 Articles
25 Days of Christmas Cookies: Peppermint Chocolate Sandwich Cookies
... of these Peppermint Chocolate Sandwich Cookies, it's more like a triple pleasure. First, there are two cookies rich... with bittersweet chocolate. Try a dark chocolate with at least 60 percent cacao; it marries best with the cream... cheese, white chocolate and peppermint filling. And the bonus is that the special white-chocolate baking... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products