Chocolate Fluted Kisses Cups Recipes

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FLUTED KISSES CUPS WITH PEANUT BUTTER FILLING



Fluted Kisses Cups With Peanut Butter Filling image

OMG! These sound so good and easy. I just found these on Hershey's web site and didn't find them here so sorry if it's a repeat. I'm going to put some on my Christmas cookie tray. Yum! *Cooking time is chill time*.

Provided by mydesigirl

Categories     Candy

Time 40m

Yield 24 serving(s)

Number Of Ingredients 4

72 Hershey chocolate kisses, divided
1 cup reese's creamy peanut butter
1 cup powdered sugar
1 tablespoon butter or 1 tablespoon margarine, softened

Steps:

  • Line small muffin cups (1 3/4 inches diameter) with small paper bake cups. Remove wrappers from chocolate.
  • Place 48 chocolates in small microwave-safe bowl. Microwave on high 1 minute; stir. Microwave an additional 10 seconds at a time, stirring after each time, just until chocolate is melted. Using a small brush, coat inside of paper cups with melted chocolate.
  • Refrigerate 20 minutes coating any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups.
  • Beat peanut butter, powdered sugar, and butter in a small bowl until smooth. Spoon into chocolate cups. Before serving, top each cup with a chocolate piece (Kiss). Cover, store in refrigerator.

Nutrition Facts : Calories 157.5, Fat 9.8, SaturatedFat 3.3, Cholesterol 4.3, Sodium 63.2, Carbohydrate 14.9, Fiber 1.1, Sugar 12.7, Protein 3.7

CHOCOLATE FLUTED KISSES CUPS



Chocolate Fluted Kisses Cups image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 7

5.5 cups hershey
24 units milk chocolates
1 units peanut butter filling
1 units peanut butter filling
1 cups reese
1 cups powdered sugar
1 tablespoons butter or margarine

Steps:

  • 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 MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 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: Beat peanut butter, powdered sugar and butter in small bowl until smooth; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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