Ingredients
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72 HERSHEY´S KISSES Holiday Milk Chocolate Candies, divided
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1 cup REESE'S Creamy Peanut Butter
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1 cup powdered sugar
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1 tbsp butter or margarine, softened
Steps
1
Line 24 small muffin cups (1-3/4 inches in diameter) with small paper bake cups. Remove wrappers from chocolates.
2
Place 48 chocolates in a small microwave-safe bowl. Microwave at medium (50%) 1 minutes; stir. Microwave at medium 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; reapply melted chocolate to any thin spots. Refrigerate until firm; preferably overnight. Gently peel paper from chocolate cups.
4
Beat peanut butter, powdered sugar and butter in small bowl until smooth. Spoon into chocolate cups. Before serving, top each cup with a chocolate piece. Cover; store cups in refrigerator.
Comments
Recipe provided by Hersheyland.com