These Peppermint Bark Dessert Shooters are a festive, bite-sized treat that combines creamy indulgence with a refreshing minty crunch. Layers of velvety white chocolate mousse and rich dark chocolate ganache create a luxurious texture, while crushed peppermint candies add a delightful sparkle and zing.
Perfect for holiday gatherings, these shooters are as beautiful as they are delicious, offering a balance of sweet and cool flavors in every spoonful. Ready in just one hour, they’re a fuss-free way to impress your guests with a dessert that feels both elegant and fun.
Each shooter is a mini masterpiece, delivering a satisfying mix of smooth, creamy, and crunchy textures in every bite. The combination of rich chocolate and refreshing peppermint is a classic holiday pairing that never fails to delight.
At just 152 calories per serving, these shooters are a guilt-free way to indulge in the season’s flavors. Whether you’re hosting a party or simply treating yourself, these dessert shooters are sure to bring a smile with their festive charm and irresistible taste.
Ingredients for Peppermint Bark Dessert Shooters
- Crust:
- 10 Oreo Cookies
- ¼ cup (45 g) mini semisweet or dark chocolate chips
- 2 Tablespoons (28 g) butter, melted (keep warm)
- Filling:
- 1 cup (170 g) premium white chocolate chips
- 2 cups (475 ml) heavy cream, divided
- 16 ounces (454 g) cream cheese, softened to room temperature
- 1 cup (200 g) powdered sugar
- ¾ teaspoon peppermint extract (*NOT “mint” extract)
- ¼ teaspoon vanilla extract
- Topping:
- Crushed candy canes (for sprinkling)
- Mini semisweet chocolate chips or finely chopped dark chocolate (for sprinkling)
Step-by-Step Instructions
- Prepare the Crust:
- Combine Oreo cookies and chocolate chips in a food processor and blend until completely pulverized to crumbs.
- Add warm butter and pulse again until fully combined.
- Portion 2 teaspoons of the mixture into each of 22-24 plastic 2-oz shot glasses. Gently tamp down with a small spoon or the rounded end of a teaspoon. Set aside.
- Make the Filling:
- In a small saucepan over medium-low heat, combine white chocolate chips and ½ cup (118 ml) of heavy cream. Stir frequently until the chocolate is completely melted.
- Pour the mixture into a large heatproof bowl and let it cool to room temperature (about 30 minutes).
- While the white chocolate mixture cools, whip the remaining 1 ½ cups (357 ml) of heavy cream in a clean, dry bowl with an electric mixer until stiff peaks form. Store in the refrigerator until ready to use.
- Combine the Filling:
- In a stand mixer or large bowl, beat the softened cream cheese until smooth.
- Add the cooled white chocolate mixture and beat until well combined.
- Gradually add powdered sugar, mixing until fully incorporated. Stir in peppermint and vanilla extracts.
- With the mixer on low speed, fold in the whipped cream mixture. Increase speed to medium-high and beat until well combined.
- Assemble the Shooters:
- Transfer the filling mixture to a large Ziploc bag and snip off about a 1-inch corner.
- Pipe the filling into each shot glass, filling to the rim.
- Add the Toppings:
- Just before serving, sprinkle each shooter with crushed candy canes and mini chocolate chips or finely chopped dark chocolate. (Adding toppings too far in advance will cause the candy canes to dissolve.)
- Store:
- Keep the dessert shooters in a sealed container in the refrigerator until ready to serve.
Perfect Toppings for Peppermint Bark Shooters
Elevate your dessert shooters with creative toppings! Sprinkle crushed candy canes for a festive minty crunch, or use mini semisweet chocolate chips for a rich contrast. For a gourmet touch, try finely chopped dark chocolate or a drizzle of melted white chocolate. Add toppings just before serving to keep the candy canes from dissolving.
Time-Saving Tips for Busy Bakers
Short on time? Use pre-crushed Oreo crumbs for the crust to skip the food processor step. Opt for pre-whipped cream instead of making it from scratch. You can also prepare the white chocolate mixture and cream cheese filling a day ahead and store them in the fridge—just give them a quick mix before piping into the shot glasses.
Storage and Serving Suggestions
Store your dessert shooters in a sealed container in the refrigerator for up to 3 days. For the best texture, let them sit at room temperature for 5-10 minutes before serving. Arrange them on a festive tray or tiered dessert stand for a stunning presentation at holiday parties.
Recipe Variations to Mix It Up
Swap out the peppermint extract for orange extract for a citrus twist, or use milk chocolate chips instead of white chocolate for a richer flavor. For a nutty crunch, add finely chopped almonds to the crust. You can also use graham cracker crumbs as an alternative to Oreos for a different base.
Equipment Guidance for Smooth Prep
Ensure you have the right tools for success! A stand mixer or hand-held electric mixer makes whipping cream and combining the filling a breeze. Use a large Ziploc bag with a snipped corner for easy piping, or invest in a piping bag with a star tip for a more polished look. A small spoon or tamper helps pack the crust evenly into the shot glasses.
Peppermint Bark Dessert Shooters
Ingredients
Crust
- 10 Oreo Cookies
- ¼ cup mini semisweet or dark chocolate chips (45 g)
- 2 Tablespoons butter (28 g), melted still warm
Filling
- 1 cup premium white chocolate chips (170 g)
- 2 cups heavy cream (475 ml), divided
- 16 ounces cream cheese (454 g), softened to room temperature
- 1 cup powdered sugar (200 g)
- ¾ teaspoon peppermint extract (*NOT “mint” extract)
- ¼ teaspoon vanilla extract
For Topping
- crushed candy canes for sprinkling
- mini semisweet chocolate chips or finely chopped dark chocolate for sprinkling
Instructions
- Prepare your crust by combining Oreo cookies and chocolate chips in a food processor and blend until completely pulverized to crumbs.
- Add warm butter and pulse again until completely combined.
- Set out 22-24 plastic 2-oz shot glasses and portion 2 teaspoons of Oreo crumbles into each shot glass. Gently tamp down with small spoon or rounded end of teaspoon. Set aside.
- Combine your white chocolate chips and ½ cup (118ml) of heavy cream in a small saucepan over medium-low heat, stir frequently until chocolate is completely melted.
- Pour into a large heat proof bowl and allow to set until cooled to room temperature (pouring it into a large vessel other than the saucepan will help it cool faster) — about 30 minutes.
- While white chocolate mixture is cooling, pour your remaining 1 ½ cups (357ml) heavy cream into a clean, dry bowl and whip with an electric mixer until stiff peaks form. Store in refrigerator until ready to use.
- Once white chocolate mixture has cooled, place your softened cream cheese in the bowl of a stand mixer (or a large bowl & use an electric hand-held mixer) and beat until smooth.
- Add white chocolate mixture and beat until well-combined. Gradually add powdered sugar until well-combined. Stir in extracts.
- With mixer on low speed, stir in whipped cream mixture. Increase speed to medium-high and beat until well-combined.
- Transfer mixture to a large Ziploc bag and snip off about a 1″ corner*. Pipe (squeeze) filling through the snipped corner, filling each shot glass to the rim.
- Top dessert shooters with chopped chocolate and crushed candy canes just before shooting (if you add them too far in advance the candy cane pieces will dissolve). Store in a sealed container in the refrigerator.