Christmas Cookies Blog Hop

Peppermint Cream Bites

Ingredients:

1 1/2 cups crushed Oreos (15 cookies)
3 tablespoons butter, melted
2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons milk
1 teaspoon peppermint extract
6 ounces bittersweet chocolate, chopped
2 teaspoons shortening
(Optional- crushed peppermint candies or candy canes for topping)

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, blender or using a mixer 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 high about 1 minute or until chocolate is melted, stirring once. Let chocolate cool for 15 minutes. Pour chocolate over peppermint layer, spreading evenly. 
• Optional:  Top finished bites with crushed peppermint candies while chocolate is still wet.
• 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.  Could also use any Christmas shape cookie cutter.  Store in the freezer until serving time.
• 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.

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