CHIPS AHOY! White Chocolate & Peppermint Whoopie Pies

Prep time15 min

Total time7hr 15min

ServingsMakes 20 servings, 1 whoopie pie each.

Microwave whipping cream and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is blended, stirring every 30 sec. Pour into large mixing bowl.
Refrigerate 1 hour or until chilled.
Add peppermint extract to whipping cream mixture; beat with mixer on high speed until stiff peaks form. Spoon into pastry bag fitted with star tip.
Place 20 cookies, top sides down, in single layer on rimmed baking sheet. Pipe whipped cream mixture onto cookies on baking sheet; cover with remaining cookies, top sides up.
Refrigerate 6 hours. Sprinkle with crushed candy just before serving.

Variation
To instead serve frozen, refrigerate whoopie pies as directed, then transfer to airtight container. Freeze up to 2 weeks. Sprinkle with crushed candy just before serving; press candy gently into pies to secure.
Substitute
You will need to crush 2 (6-inch) candy canes to get the 3 Tbsp. crushed candy needed to prepare this recipe. Substitute 8 miniature candy canes or starlight mints for the large candy canes. Or, substitute 1/3 cup holiday sprinkles or candy cane-shaped sprinkles for the crushed candy.
Note
These festive whoopie pies can be refrigerated up to 12 hours before serving.

399947

Nutrition Information Nutrition Per Serving
Calories	160
	% Daily Value*
Total fat 10g
Saturated fat 5g
Trans fat 1g
Cholesterol 15mg
Sodium 75mg
Carbohydrate 18g
Dietary fiber 9g
Total sugars 10g
Added sugars 9g
Protein 1g
Vitamin A	6 %DV
Vitamin C	0 %DV
Calcium	2 %DV
Iron	4 %DV
Potassium	0 %DV
Vitamin D	0 %DV

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