Peppermint Bark Dessert Shooters
These Peppermint Bark Dessert Shooters are a festive, bite-sized treat that combines creamy indulgence with a refreshing minty crunch. At just 152 calories per serving, these shooters are a guilt-free way to indulge in the season’s flavors.
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.
Nutrition
Calories: 152kcalCarbohydrates: 14gProtein: 1gFat: 11gSaturated Fat: 6gCholesterol: 29mgSodium: 37mgPotassium: 47mgFiber: 1gSugar: 11gVitamin A: 294IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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