Kisses Fluted Cups with Peanut Butter Filling

This weekend we tried a new recipe. It came from the Hershey's Cookbook & Recipe Cards cookbook. Although it didn't turn out totally how we expected it was still a tasty treat.

Ingredients 72 Hershey's Kisses Milk Chocolates
1 cup Reese's Creamy Peanut Butter
1 cup powdered sugar
1 tablesppon butter or margarine, softened

1. Line 24 small muffin cups with small paper bake cups. Remove wrappers form chocolates.
2. Place 48 chocolates in a small microwave-safe bowl. Microwave at Medium for 1 minute. Stir. Microwave at Medium an additional 10 seconds at a time, stirring after each heating. Just until the chocolate is melted when stirred. Using a small brush, coat inside of paper cups with melted chocolate. (We found the coating of the inside of the cups too difficult since the paper cups would bend too easily so we ended up just spreading it over the bottom of the cups.)
3. Refrigerate 20 minutes, reapply melted chocolate to any thin spots. Refridgerate until firm; preferably overnight. (Ours were totally firm after a couple hours.)
4. Beat peanut butter, powdered sugar and butter with electric mixer on medium speed in a small bowl until smooth. Spoon into chocolate cups. Before serving, top each cup with a chocolate piece. Cover; store cups in refridgerator. A few tips. In our opinion they would have been better if more powdered sugar had been added to the peanut butter mixture and if the other chocolate piece and been melted and spread on the top.

Happy baking,
Sunny & Star

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