Chocolate Fluted Kisses Cups Recipes
CHOCOLATE FLUTED KISS CUPS
Steps:
- Procedures: 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 HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are meltedwhen 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 PreparePEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate beforeserving. Remove wrappers from chocolate pieces. Before serving, top each cupwith chocolate piece. 5 For Peanut Butter Filling: 6 Beat peanut butter,powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling. 7 Recipe and photo reprinted with permission from Hersheys KitchensRecipe By: RecipeSecrets.com
Nutrition Facts : Calories 1680 calories, Fat 143.9668 g, Carbohydrate 68.128 g, Cholesterol 24.64 mg, Fiber 13.663999786377 g, Protein 55.0648 g, SaturatedFat 29.24696 g, ServingSize 1 1 Serving (282g), Sodium 805.58 mg, Sugar 54.464000213623 g, TransFat 3.09284 g
CHOCOLATE FLUTED KISSES CUPS
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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Servings 24Total Time 9 hrsCategory No-Bake
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Servings 24Total Time 9 hrsCategory No-Bake
- Line 24 small muffin cups (1-3/4 inches in diameter) with small paper bake cups. Remove wrappers from chocolates.
- Place 48 chocolates in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. Microwave at medium an additional 10 seconds at a time, stirring after each heating, just until chocolate is melted when stirred. Using small brush, coat inside of paper cups with melted chocolate.
- Refrigerate 20 minutes; reapply melted chocolate to any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups.
- Beat peanut butter, powdered sugar and butter in small bowl until smooth. Spoon into chocolate cups. Before serving, top each cup with a chocolate piece. Cover; store cups in refrigerator.
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