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