CHOCOLATE KISS CUPS RECIPE


1/2 cups hersheys mini chips or semi sweet chocolate chips
1 cup creamy peanut butter
1 cup powdered sugar
1 tablespoon butter softened
24 hershey kisses (paper removed)

1.
Line small muffin pan with small paper cups.

2.
In a small microwave bowl add chocolate chips and microwave on high for 1 minutes. Take the chocolate
out after one minute to stir it. If necessary add back to the microwave and heat at 15 second increments
until easy to stir and melted. Using a small brush coat the inside of the paper baking cups with the melted
chocolate. Refrigerate for about 15 minutes and then take out of the refrigerator to make sure no thin
spots, if they are then brush them again with the melted chocolate. Add back to the refrigerator to chill
until hard. Best recommended to chill overnight if possible.

3.
Remove from the refrigerator and gently tear off the paper baking cups from the chocolates. Beat
together powdered sugar, peanut butter, and butter in a small bowl until smooth and well combined.
Spoon peanut butter into cups, or fill a ziploc baggie with the peanut butter mixture. Snip off one edge
of the bag and use it as a pasty bag to squeeze the filling into the chocolate cups. Just before serving
add a hershey kiss to the top of the peanut butter filling.