There are two reasons why I’m excited to share the recipe for Peppermint Cream Bites with you today:
1. Now that Thanksgiving has passed (sniff!) holiday baking season has officially begun. Having an excuse to make festive cookies, bars, and pies for an entire month? I am not mad at that!
2. Today is National Cookie Day, and there’s no better way to celebrate than with one of BHG’s most popular holiday baking recipes.
Peppermint Cream Bites have a crispy, chocolate sandwich-cookie crust (the best kind of crust, if you ask me!) and a snappy, bittersweet-chocolate shell sandwiching a creamy, peppermint-flavored filling. The taste is decadent and cooling – a unique addition to your holiday cookie plate that will leave your family and friends buzzing.
Although I like to experiment with my baking around the holidays, I always come back to cookies. They’re total crowd-pleasers and this recipe in particular is great because it’s virtually no-bake and can be made ahead of time.
Start by making that chocolate sandwich cookie crust. Simply process the cookies with melted butter in a food processor then press into an 8x8x2″ pan and bake until set.
Spread a thick, peppermint extract-spiked cream filling over the cooled crust then freeze for 45 minutes.
Finally, spread a luscious layer of melted chocolate over the top then freeze until hardened and slice. Easy!
Make a batch to enjoy on this day celebrating all things cookie then stash the leftovers, if you have any, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Happy holidays!