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OPTIONS FOR CHOCOLATE KISSES:
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If you like caramel centers, take 3ounces of caramel candies and add 1tablespoon of water, heat until melted.
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Pour onto a plate so the mix will make a thin, 1/4 inchlayer, place in FREEZER until it is hard.
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Then, when dough is ready, remove the hardened caramel from the freezer, cut small strips 1/2 inch wide of the caramel.
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Cut these into 1/2 inch bits, place in center of cookie dough and roll -- make certain dough completely surrounds the It will run out if not completely enclosed.
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Still good eatin', just not as pretty.
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3 ounces will do two recipes probably.
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Get bite size Reese Peanut Butter Cups, cut into 2 pieces, and do same as above.
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In place of (2), use crunchy peanut butter, using the BACK of a 1/4 teaspoon to touch dough before rolling.
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Back of spoon allows peanut butter to be wiped onto the dough.
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Using inside spoon did not work for me.
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Hard to get out.
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Peanut butter has stronger flavor than the Reeses Cups, so only a dab is needed.
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I like mint chocolate.
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Found some Mintohs at Kroger.
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These are for candy making, baking, etc., Light mint flavor.
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Size of a quarter.
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Place one of these in the dough in place of other options.
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I tried the chocolate covered peppermint candy that is foil wrapped.
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It was TOO strong a mint.
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Overpowering.
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But that is my taste.
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Heat oven to 350F (180C).
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In medium sauacepan, combine chocolate chips andamp;amp; butter, cooking and; stirring over very low heat until chips are melted and smooth.
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Add sweetened condensed milk andmix well.
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Lightly spoon flour into measuring cup and level off.
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Combine flour and; nuts ~if using- in medium mixing bowl, add chocolate mixture and vanilla and mix well.
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Shape 1 scant tablespoon of dough around each candy kiss, covering completely.
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Place on ungreased cookie sheet, 1 inch apart.
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Bake 6 to 8 minutes.
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The remainder of the recipe directions was to remove the cookies, even though then appear to be soft and glisten.
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They will harden.
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When cool, heat vanilla flavored candy coating and the oil, drizzle over cookies.
