Ingredients:
72 Hershey's Kisses, divided
1 cup Peanut Butter
1 cup Powdered Sugar
1 tbls Butter or Margarine, softened
Directions:
- Line 24 mini baking cups with paper liners.
- Place 48 chocolates in a small microwave-safe bowl. Microwave at high for 1 minute or until chocolate is melted and smooth. If the chocolate isn't melted. I would continue melting in 30 second intervals.
- Using a small brush (I like to use a BBQ brush) coat the insides of the paper liners. The easiest way I've found is putting a huge dab in the middle and then painting it up the edges. You want the chocolate to be thick. Refrigerate and let set for 20 minute or until set; reapply melted chocolate to any thin spots. Refrigerate until firm, 2 hours or over night. Gently peel paper from chocolate cups.
- Beat peanut butter, powdered sugar, and butter with electric mixer on medium speed in a small bowl until smooth. Spoon into chocolate cups. Then, top each cup with a kiss. Cover and refrigerate leftover cups.
* Makes about 2 dozen cups
