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    Source of Recipe


    1 1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
    OR 1 HERSHEY'S Milk Chocolate Bar (7 oz), broken into pieces
    24 HERSHEY'S KISSES Chocolates
    PEANUT BUTTER FILLING (recipe follows)
    1 cup REESE'S Creamy Peanut Butter
    1 cup Powdered sugar
    1 tbsp Butter or margarine, softened

    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.
    5 For Peanut Butter Filling:
    6 Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling.




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