This recipe was chosen to appear in Yankee Magazine’s 2002 Bed & Breakfast and Inn Directory. A chocolate lover’s delight, these tasty treats are topped with melted chocolate and have a rich outer brownie layer that hides a Hershey’s® kiss inside.
2 cups semisweet chocolate chips
¼ cup butter
14 ounces sweetened condensed milk — (1 can)
2 cups all-purpose flour
½ cup finely chopped nuts — optional
1 teaspoon vanilla
32 each Hershey’s® chocolate kisses — unwrapped
2 oz semisweet chocolate chips
1 teaspoon vegetable oil
Makes about 32 brownies
- Heat oven to 350°
- In a large bowl, toss together flour and nuts and set aside.
- In medium saucepan, combine chocolate chips and butter stirring over very low heat until chips are melted and smooth. (Mixture will be stiff.) Add sweetened condensed milk and vanilla to chocolate mixture and mix well. Add chocolate mixture to flour and mix well. Shape 1 tablespoon of dough around each candy kiss, covering it completely. Shape into a ball and place 1 inch apart on un-greased cookie sheet.
- Bake at 350° for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
- For chocolate topping: Melt 2 oz of chocolate chips in a small saucepan with 1-teaspoon vegetable oil and stir until smooth. Dip just the top of the treat in the melted chocolate and set on rack to cool and firm chocolate. Enjoy!