Directions

• 1. Soak corn husks in hot water 1 hour or overnight. Drain and blot dry before filling.
• 2. Make MILK CHOCOLATE GANACHE. Refrigerate 1 hour while preparing dough.
• 3. Make TAMALE DOUGH.
• 4. Assemble tamales by spreading 2 heaping tablespoons dough into 3x2-inch rectangle down center of each husk, leaving about 2 inches at top of husk. Spoon 1 teaspoon MILK CHOCOLATE GANACHE in center of each. Fold over sides and both ends of husk to enclose dough. Tie with stips of corn husk.
• 5. Steam tamales in tamaler or steamer 1 hour or until tamales pull away from husks. Add additional water as needed. Cool slightly before unwrapping. Makes about 26 tamales.
• MILK CHOCOLATE GANACHE: Coarsely chop 3 (1.55 oz. each) unwrapped HERSHEY'S Milk Chocolate Bars and place in small microwave-safe bowl. Add 1/4 cup plus 1 tablespoon sweetened condensed milk. Microwave at MEDIUM (50%) 30 seconds or until chocolate is melted and mixture is smooth when stirred.
• TAMALE DOUGH: Stir together 2 cups masa harina, 1 tablespoon ground cinnamon, 1 teaspoon baking powder and 1/2 teaspoon salt in large bowl. Stir in 2 cups whole milk and 1 teaspoon vanilla extract; set aside. Beat 1/2 cup butter flavored shortening and 3/4 cup packed light brown sugar for 2 to 3 minutes in large mixer bowl. Add a third of the masa mixture at a time to the shortening mixture, beating 2 to 3 minutes with each addition. (It is very important to follow this step.)
• NOTE: If you don't have a tamaler, place tamales in a steamer basket in large saucepan or pot filled 1/4 full with water. Make sure tamales are not touching water. Bring water to boil and cover. Steam for 1 hour or until tamales pull away from husks, adding more water to saucepan as needed.