Instructions: Method

1 Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups. Remove wrappers from chocolate pieces.

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.

3 Refrigerate 20 minutes; coat 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.

Chocolate kisses are melted, then painted into paper baking cups, allowed to harden, filled with creamy peanut butter, and topped with a final kiss in these decadent candies.

Makes 24 servings.

Submitted by Hersheys Kitchens

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