Chocolate fluted Kisses cups
I spotted this sweet goodness while browsing on Hershey’s website. I always check that site for new and sweet recipes if I want to indulge myself into chocolate baking. Last weekend I baked another square of almond chews so this coming week I want to try another recipe… And this a perfect one. I need to staple the recipe here so I won’t forget:
Ingredients:
1-1/2 cups HERSHEY’S Mini Chips Semi-Sweet Chocolate or 1 HERSHEY’S Milk Chocolate Bar (6 oz.), broken into pieces
24 HERSHEY’S KISSES Brand Milk Chocolates
PEANUT BUTTER FILLING (recipe follows)
Instructions:
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 MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 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. About 24 servings.
PEANUT BUTTER FILLING
1 cup REESE’S Creamy Peanut Butter
1 cup powdered sugar
1 tablespoon butter or margarine, softened
Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling.
Source.
Looks easy to prepare. No baking needed… Try it too. 
