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Chocolate Fluted KISSES Cups w/Peanut Butter Filling

Source of Recipe

HERSHEY'S KISSES


List of Ingredients

Chocolate Fluted KISSES Cups with REESE'S Peanut Butter Filling

1 bag (13 oz.) HERSHEY'S KISSES chocolates, divided
1 cup REESE'S CREAMY peanut butter
1 cup powdered sugar
1 tablespoon butter or margarine, softened



Recipe

1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups. Remove wrappers from HERSHEY'S KISSES chocolates.

2. Place 48 HERSHEY'S KISSES chocolates in small microwave-safe bowl. Microwave at HIGH (100%) I minute; stir. Microwave at HIGH an additional 10 seconds at a time, stirring after each heating just until chocolate is melted when stirred. Using small brush, coat inside of paper cups with melted chocolate.

3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups.

4. Beat REESE'S peanut butter, powdered sugar and butter in small bowl until smooth. Spoon into chocolate cups. Before serving, top each cup with a HERSHEY'S KISSES chocolate. Cover; store cups in refrigerator. About 24 servings.