Recipes and Cooking Peppermint Cream Bites 3.8 (59) These chocolate and mint layered dessert bars are cut into shapes after the crust is baked and the toppings are chilled. Choose circles, squares, or even stars! Sprinkle the remaining crumbs from around the cutouts over ice cream or a frosted cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 20 mins Bake Time: 8 mins Freeze Time: 45 mins Cool Time: 15 mins Total Time: 1 hrs 28 mins Yield: 30 rounds Jump to Nutrition Facts Ingredients 1 ½ cup crushed chocolate sandwich cookies with white filling (15 cookies) 3 tablespoon butter, melted 2 cup powdered sugar 2 tablespoon butter, softened 2 tablespoon milk 1 teaspoon peppermint extract 6 ounce bittersweet chocolate, chopped 2 teaspoon shortening Directions Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan; 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, 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. 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: To help push the cookie cutter through the mixture, press the top of the cookie cutter with the bottom of a measuring cup. 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. Blogger Variation by Aimee Shugarman of Shugary Sweets For Aimee's version, top finished bites with crushed peppermint candies while chocolate is still wet. Rate it Print Nutrition Facts (per serving) 107 Calories 6g Fat 15g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 107 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 5mg 2% Sodium 44mg 2% Total Carbohydrate 15g 5% Total Sugars 12g Protein 1g Calcium 10.1mg 1% Iron 0.7mg 4% Potassium 32mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.