cups semi-sweet mini chips or 1 (6 oz.) milk chocolate bar
hershey kisses chocolate candies
peanut butter filling (recipe below)
PEANUT BUTTER FILLING:
cup creamy peanut butter
cup powdered sugar
tbsp. butter or margarine, softened
Beat peanut butter, powdered sugar and butter in small bowl until smooth. Makes about 1⅓ cups filling.
Line small muffin cups (1 3/4" in diameter) with small paper bake cups. Place small chocolate chips in small microwave-safe bow. Microwave at medium for 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, coat inside of paper cups with melted chocolate. Refrigerate for 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups. Repare peanut butter filling; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece.