Recipe: Hershey's Chocolate Fluted Kiss Cups (with peanut butter filling)

CHOCOLATE FLUTED KISS CUPS

1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate OR 1 HERSHEY'S Milk Chocolate Bar (7 oz.), broken into pieces
PEANUT BUTTER FILLING (recipe follows)
24 HERSHEY'S KISSES Chocolates

Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups.

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.

Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups.

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. About 24 servings.

PEANUT BUTTER FILLING

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

Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling.