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 PEANUT BUTTER FILLING (recipe follows)
24 HERSHEY'S KISSES Chocolates
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. 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.
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Sugar Free Recipe Section
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Sugar Free Butterscotch Fudge
1 c. heavy cream
8 oz cream cheese
2 tbs Splenda or 3 pkts Equal
1/2 c. SF peanut butter
1 small box SF butterscotch pudding
Blend until very smooth heavy cream, cream cheese & sweetner. Add peanut butter until smooth. Add pudding mix until smooth. Pour into PAM sprayed 7x11 pan. Chill 2-3 hours.
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~~~ Candy Recipe ~~~
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CHOCOLATE SYRUP MINT MOUSSE
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1 cup (1/2 pt.) cold whipping cream
1/2 cup HERSHEY'S Syrup, chilled
2 drops mint extract
Whipped topping
Sliced fresh fruit (optional)
Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water, stirring until gelatin is completely dissolved. In small bowl, beat whipping cream until slightly thickened; gradually add gelatin mixture, beating until stiff. Fold in syrup and mint extract. Spoon into individual dessert dishes. Refrigerate 30 minutes or until set. Garnish with whipped topping and fruit, if desired. 4 to 6 servings.
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