1. At least 2 hours in advance, prepare CHOCOLATE SHELLS.
2. For each sundae, remove foil from outside of chocolate shell. Place brownie pieces in bottom of chocolate shell. Top with ice cream. Garnish with syrup, fresh fruit and whipped topping.
1. Line 6 muffin cups (2-1/2 inches in diameter) with foil or paper baking cups. Place 24 unwrapped HERSHEY'S KISSES Brand Milk Chocolates* or HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Cool slightly.
2. Coat inside of pleated surfaces and bottom of bake cups thickly and evenly with melted chocolate using a soft-bristled pastry brush. Refrigerated coated cups 10 minutes or until set; recoat any thin spots with melted chocolate. (If necessary, reheat chocolate at MEDIUM for a few seconds.) Refrigerate cups until very firm, 2 hours or overnight. Cover; refrigerate until ready to use. 6 cups.
*2/3 cup HERSHEY'S MINI KISSES Brand Milk Chocolates may be substituted for HERSHEY'S Brand Milk Chocolates.