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Quick and Easy

No-Bake Mini Chocolate Mint Pies


4 hours
Skill Level
16 mini pies

Have dinner in the oven but need a dessert? These no-bake mini chocolate pies are the answer. Use the microwave to melt HERSHEY'S SPECIAL DARK Chips. Transform chocolate sandwich cookies into tiny pie crusts. Then top your mini chocolate pie bites with HERSHEY'S KISSES Candy Cane Mint Candies. 

Ingredients & Directions

Prep Time
30 minutes
Chill Time
3 hours 30 minutes


  • 10
    chocolate vanilla cream filled sandwich cookies
  • 2 Tbsps
    butter, melted
  • 2 cups
    HERSHEY'S Special Dark Chocolate Chips
  • 1/4 tsp
    peppermint extract
  • 1 tub
    frozen whipped topping (8 oz.) , thawed
  • 16
    HERSHEY'S KISSES Brand Candy Cane Mint Candies

Step-By-Step Directions

Equipment Needed 
1-3/4 inch muffin cup tin 1-3/4 inch muffin cup tin
food processor food processor
small muffin cups small muffin cups
microwave-safe bowl microwave-safe bowl
microwave microwave
measuring cups measuring cups
rubber scraper rubber scraper
refrigerator refrigerator

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.)


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.


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.


Chilled mini pies can be placed in muffin cup liners for easier serving.

Additional questions?