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Makes 16 mini pies


These mini pies make a great addition to any holiday dessert table.

10 chocolate vanilla cream filled sandwich cookies

2 tablespoons butter, melted

2 cups HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips

1/4 teaspoon peppermint extract

1 tub frozen whipped topping (8 oz), thawed

16 HERSHEY’S KISSES Brand Candy Cane Mint Candies


1.Crush cookies in food processor or blender. Combine crushed cookies and melted butter. Press about 1 heaping teaspoon cookie mixture into 16 small muffin cups (1 3/4 inches in diameter), packing tightly. (Cups should be filled about 1/3 full).

2.Place chocolate chips in large microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Blend in peppermint extract. Gradually blend in whipped topping. Divide mixture into prepared crusts. Cover; refrigerate 3 to 4 hours, or until firm.

3.With knife, loosen pies from cups and remove from pan. Remove wrappers from candy cane candies. Top each mini pie with candy piece. Store, covered in refrigerator.


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