Easy MINI KISSES Cookie Torte

Easy MINI KISSES Cookie Torte

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 35  Minutes

Ingredients

  Amount Per Serving % DV *
Calories510
Calories from Fat340
Total Fat38 g58% DV
Saturated Fat20 g100% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium180 mg8% DV
Total Carbohydrates43 g14% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein4 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  Amount Per Serving % DV *
Calories510
Calories from Fat340
Total Fat38 g58% DV
Saturated Fat20 g100% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium180 mg8% DV
Total Carbohydrates43 g14% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein4 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  • 1/4 teaspoon ground cinnamon
  • 2-1/2 cups whipping cream cold
  • 1 cup sugar
  • 1-3/4 cups HERSHEY'S MINI KISSES Brand Milk Chocolates (10-oz. pkg.) , divided
  • 1/2 cup HERSHEY'S Cocoa
  • 1 package pie crust mix (11 oz.)
  • 1/2 cup coffee strong
  • 1/3 cup shortening

Directions

  • 1. Place sugar, cocoa, coffee, shortening and cinnamon in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Continue microwaving, 30 seconds at a time, until mixture is smooth and creamy when stirred with wire whisk. Remove 3/4 cup of mixture; set aside remaining mixture.
  • 2. Stir together pie crust mix and reserved 3/4 cup cocoa mixture, blending until smooth. Shape into ball; cut into 4 pieces. Shape into patties; wrap in plastic wrap. Freeze for 10 minutes or just until firm, but pliable.
  • 3. Meanwhile, heat oven to 350°F. Line two cookie sheets with foil; mark two 8-inch diameter circles on each. Place one patty in center of each circle; press with fingers into marked circles. Bake 10 to 12 minutes or until almost set; cool completely on foil.
  • 4. Gently peel foil away from cookies. In bowl with remaining cocoa mixture, pour whipping cream; beat until whipped cream consistency, about 3 minutes. Place 1 cookie on serving plate; place chocolates all around the outside edge of cookie. Place one-fourth of cream mixture in center; gently spread out to chocolates.
  • 5. Repeat layering with remaining 3 cookies, cream mixture and chocolates, ending with cream mixture. Place remaining chocolates all over top of torte. Cover: refrigerate 4 hours until filling has softened cookies. Refrigerate leftover torte. About 12 servings.

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