No Bake Mini Chocolate Mint Pies

No Bake Mini Chocolate Mint Pies

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 10 chocolate cream sandwich cookies
  • 2 tablespoons butter , melted
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips (12-oz. pkg.)
  • 1 tub frozen whipped topping (8 oz.) , thawed
  • 1/4 teaspoon peppermint extract
  • 16 HERSHEY'S KISSES Brand Candy Cane Mint Candies

Directions

  • 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. Makes 16 mini pies.
  • Recipe created for The Hershey Company by The Suburban Mom.
Ingredients sitting on a table

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