Meltaway Brownie Bites

Delicious little treats to help show you love your family and friends. Everything's better with a KISS!

Ingredients

	Amount Per Serving	% DV *
Calories	80
Calories from Fat	40
Total Fat	4 g	7% DV
Saturated Fat	2 g	13% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	60 mg	3% DV
Total Carbohydrates	10 g	3% DV
Dietary Fiber	0.0 g	0% DV
Sugars	7 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

4 g

7% DV

Saturated Fat

2 g

13% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

60 mg

3% DV

Total Carbohydrates

10 g

3% DV

Dietary Fiber

0.0 g

0% DV

Sugars

7 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	80
Calories from Fat	40
Total Fat	4 g	7% DV
Saturated Fat	2 g	13% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	60 mg	3% DV
Total Carbohydrates	10 g	3% DV
Dietary Fiber	0.0 g	0% DV
Sugars	7 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

4 g

7% DV

Saturated Fat

2 g

13% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

60 mg

3% DV

Total Carbohydrates

10 g

3% DV

Dietary Fiber

0.0 g

0% DV

Sugars

7 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

48 HERSHEY'S KISSES Brand Chocolates or HERSHEY'S HUGS Brand Candies

2/3 cup butter or margarine , softened

1-1/4 cups granulated sugar

1 tablespoon water

1 teaspoon vanilla extract

2 eggs

1-1/2 cups all-purpose flour

1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon powdered sugar for dusting

Directions

1. Remove wrappers from chocolates; place in freezer while preparing and baking cookies.

2. Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed until blended. Cover; refrigerate dough about two hours or until firm enough to handle.

3. Heat oven to 350°F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups or lightly spray with nonstick cooking spray. Shape dough into 1-inch balls; place in prepared muffin cups.

4. Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not over bake. Cool about 5 minutes on wire rack. Dust cookie tops with powdered sugar. Press frozen chocolate piece into surface of each cookie. Cool completely in pan on wire rack. Makes 48 brownie bites.