Peppermint Cream Bites Recipes

PEPPERMINT CREAM BITES

Steps:

• Preheat oven to 350-degrees. Line an 8"x8"x2" inch baking dish with foil, extending foil over the pan edges; set aside.
• 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.
• Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste.
• Spread peppermint mixture evenly over the prepared crust. Freeze for 45 minutes.
• In a microwave-safe bowl combine chopped chocolate and shortening. Microwave on high for 1 minute or until chocolate is melted, stirring once. Let chocolate cool for 15 minutes; pour over mint layer and spread evenly.
• Using foil, lift the uncut bars out of the pan. Use a 1 1/2 inch round cookie cutter to cut mixture into rounds or cut mixture into squares. Makes 30 cookies.

PEPPERMINT BROWNIE BITES

Steps:

• Whisk yogurt and cream cheese until smooth. Cut the brownie in half and shape into 2 (snow) balls. Spoon the yogurt mixture on top of each ball and sprinkle with edible glitter.

CHOCOLATE PEPPERMINT CHEESECAKE BITES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.
• Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.
• Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.
• Beat cream cheese in a bowl with an electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, eggs, vanilla extract, and peppermint extract into a smooth filling. Divide filling evenly over the cooled crusts.
• Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for 1 hour.