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Chocolate Fluted Kiss Cups




Source of Recipe


Marla


List of Ingredients




Chocolate Fluted Kiss Cups


1 1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
OR 1 HERSHEY'S Milk Chocolate Bar (7 oz), broken into pieces
24 HERSHEY'S KISSES Chocolates
PEANUT BUTTER FILLING (recipe follows)
1 cup REESE'S Creamy Peanut Butter
1 cup Powdered sugar
1 tbsp Butter or margarine, softened


Recipe




1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups.

2. Place small chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. With 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. Prepare PEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece.

5. For Peanut Butter Filling:

6. Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling.

7. Recipe and photo reprinted with permission from Hersheys Kitchens

source is Mai