Double Chocolate Candy Cane No Bake Cheesecakes

• Vegetarian

• Baking & Spices

  • 6 Chocolate party
  • 1/2 tsp Peppermint extract
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla extract
  • 1/2 cup Whipped cream or whipped topping, sweetened

• Dairy

  • 1 package Cream cheese

• Desserts

  • 40 Hershey's kisses brand candy cane mint candies

Found on hersheys.com

Ingredients

• 6 CHOCOLATE PARTY CUPS (recipe follows)
• 1 package (8 oz.) cream cheese , softened
• 40 HERSHEYS KISSES Brand Candy Cane Mint Candies , divided
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup sweetened whipped cream or whipped topping

Directions

• Directions 1. Prepare CHOCOLATE PARTY CUPS.2. Remove wrappers from candy cane candies; set aside 10. Place remaining 30 candies in microwave-safe bowl. Microwave at MEDIUM (50%)1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candy is melted and smooth when stirred. Set aside.3. Beat cream cheese and powdered sugar until well blended. Gradually blend in melted candies, peppermint extract and vanilla. (Mixture will be light pink.)4. Spoon mixture into prepared cups. Refrigerate 1 to 2 hours or until set. Chop 3 of remaining candies into small pieces. To serve, top each cup with candy cane piece and chopped candy pieces. Makes 6 desserts.CHOCOLATE PARTY CUPS1 cup HERSHEYS SPECIAL DARK Chocolate Chips or HERSHEYS Semi-Sweet Chocolate Chips1 teaspoon shortening (do not use butter, margarine, spread or oil)1. Line muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.2. Place chocolate chips and shortening in small 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 chips are melted and smooth when stirred.3. Using narrow, soft-bristled pastry brush, thickly and evenly coat inside pleated surface and bottom of each cup. Refrigerate coated cups 10 minutes or until set; coat any thin spots again. (Chocolate mixture may need to be reheated.) Cover tightly; refrigerate until very firm, about 1 hour. Carefully peel paper from each cup. Cover; refrigerate at least 1 hour. Fill chilled cups as desired. Makes 6 dessert cups.Recipe created for The Hershey Company by Mom Endeavors.

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