Fluted Kiss Cups with Peanut Butter Filling Recipe

Ingredients
<br>- 1 (13 ounce) package HERSHEY®'S KISSES® Milk Chocolates, divided
<br>- 1 cup REESE'S® Creamy Peanut Butter
<br>- 1 cup confectioners' sugar
<br>- 1 tablespoon butter, softened
<br><p></p>Directions
<br>step 1: Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups.  Remove wrappers from chocolate pieces.
<br>step 2: Place 48 chocolate pieces 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.
<br>step 3: Refrigerate 20 minutes; coat any thin spots.  Refrigerate until firm, preferably overnight.  Gently peel paper from chocolate cups.
<br>step 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.
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Ingredients
- 1 (13 ounce) package HERSHEY®'S KISSES® Milk Chocolates, divided
- 1 cup REESE'S® Creamy Peanut Butter
- 1 cup confectioners' sugar
- 1 tablespoon butter, softened

Directions
step 1: Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups. Remove wrappers from chocolate pieces.
step 2: Place 48 chocolate pieces 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.
step 3: Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups.
step 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.

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