Chocolate Fluted Kiss Cups

• 1 1/2 c. Hershey’s mini chips, semi sweet chocolate
• 24 Hershey kisses peeled (milk chocolate)
• Peanut butter filling -see recipe below

Instructions:
Line small muffin cups (1 3/4 diameter) with small paper bake cups. Place all kisses in a small microwavable bowl. Microwave on high for 1 minute. If necessary, microwave another 15 seconds at a time until chips are melted.
With small brush, coat inside of papercups with melted chocolate. Refrigerate 20 minutes coat any thin spots. Refrigerate overnight so chocolate is firm.
Gently peel paper from chocolate cups. Prepare peanutbutter filling. Spoon into cups. Refrigerate 1-2 hours. In the meantime, remove foil from Hershey kisses. Take cups out of refrigerator and top each cup with a kiss.

PEANUT BUTTER FILLING :

• 1 cup Reese’s creamy peanut butter
• 1 cup powdered sugar
• 1 Tablespoon butter, softened

Mix all ingredients in a bowl, beat until smooth