Makes 16 mini pies
These no-bake mini chocolate pies transform chocolate sandwich cookies into tiny pie crusts…topped with delicious HERSHEY’S KISSES Candy Cane Mint Candies.
10 chocolate vanilla cream filled sandwich cookies
2 Tablespoons of butter, melted
2 cups of HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips
1/4 teaspoon of peppermint extract
1 tub of frozen whipped topping (8 ounce), 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 and 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 and 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.
Find this recipe and more holiday treats at hersheyland.com