Chocolate Fluted Kiss Cups

Ingredients

• 1 1/2 cups HERSHEY’S MINI CHIPS Semi-Sweet Chocolate or 1 HERSHEY’S Milk Chocolate Bar (7 ounces), broken into pieces
• 24 HERSHEY’S KISSES Milk Chocolates

Peanut Butter Filling

• 1 cup REESE’S Creamy Peanut Butter
• 1 cup powdered sugar
• 1 tablespoon butter or margarine, softened

Instructions

1. Line small muffin cups (1 3/4 inches in diameter) with small paper bake cups.
2. Place the Mini Chips or broken chocolate in a small microwave-safe bowl. Microwave at HIGH (100%) for 1 minute; stir. If needed, microwave at HIGH for additional 15-second intervals, stirring after each, just until melted when stirred. With a small brush, coat the insides of the paper cups with melted chocolate. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight.
3. Gently peel the paper from the chocolate cups. Make the peanut butter filling by beating the peanut butter, powdered sugar, and softened butter in a small bowl until smooth. Spoon the filling into the cups. Cover and refrigerate before serving. Remove wrappers from the chocolate kisses and top each cup with one just before serving.