July 7th, 2007is the 100th anniversary of the Hershey's Kiss. What a perfect reason for a sweet celebration!

Having spent numerous childhood vacations in Hershey, PA, it was inevitable that I'd develop a lifelong affection for their signature confection -- the Hershey's Kiss. I say "inevitable" because the whole town is in-your-face choco-centric. From the cocoa-scented air wafting from the factory to the Kiss-shaped streetlights and maddeningly catchy Great American Chocolate Tour theme song, there's no escape from the candy behemoth. And if you can't beat 'em, you might as well Kiss 'em.

But why wouldn't you want to? Hershey's Kisses are the perfect size and shape for a quick, fun, anytime chocolate fix. And heck -- who doesn't cherish the chance to offer a Kiss to a loved one, or someone they hope will soon be one?

Get The Hershey's Chocolate Barbecue Sauce Recipe

Take The Hershey's Kiss Quiz

Watch The 100th Anniversary Festivities

Try These Delicious Kiss Recipes ...


HERSHEY'S HUGS & KISSES Crescents

Ingredients:
• 1 package (8 oz.) refrigerated quick crescent dinner rolls
• 24 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Chocolates
• Powdered sugar
Directions:
1. Heat oven to 375 F. Separate dough into 8 triangles. Remove wrappers from chocolates.

2. Place 2 chocolates at wide end of each triangle; place an additional chocolate on top of other two pieces. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.

3. Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm. 8 crescents.

Note: Leftover crescents can be reheated in microwave for a few seconds.


Krunchy KISSES Cookies

Ingredients:
• 36 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup light corn syrup
• 1/4 cup packed light brown sugar
• 1 cup REESE'S Creamy Peanut Butter
• 1 teaspoon vanilla extract
• 2 cups crisp rice cereal
• 1 cup slightly crushed corn flakes
Directions:
1. Remove wrappers from chocolate pieces.

2. Stir together corn syrup and brown sugar in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil. Remove from heat; stir in peanut butter and vanilla. Add cereals; stir until well coated.

2. Drop by teaspoons onto ungreased cookie sheet. Loosely shape into balls; gently press chocolate piece in center of each ball, shaping ball gently into cookie shape. Store in covered container at room temperature. About 3 dozen cookies.


Double KISSES Chocolate Cupcakes

Ingredients:
• About 60 HERSHEY'S KISSES Brand Milk Chocolates
• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1-2/3 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1-1/3 cups water
Directions:
1. Remove wrappers from chocolate pieces; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.

3. Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely. Frost as desired. Place another chocolate piece on top of each cupcake. About 2-1/2 dozen cupcakes.


HERSHEY'S HUGS & KISSES Pound Cake Torte

Ingredients:
• 46 HERSHEY'S KISSES Brand Milk Chocolates
• 1/3 cup plus 1/2 cup whipping cream, divided
• 2 teaspoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 frozen loaf pound cake(10-3/4 oz.), partially thawed
• 10 HERSHEY'S HUGS Brand Chocolates
Directions:
1. Remove wrappers from HERSHEY'S KISSES Brand Milk Chocolates. Combine chocolates and 1/3 cup whipping cream in small saucepan. Cook over low heat, stirring frequently, until smooth. Remove from heat. Stir in butter and vanilla until smooth; transfer to medium bowl. Refrigerate until firm enough to spread, about 1 hour.

2. Slice cake horizontally to make 3 layers. Arrange bottom layer on serving plate. Evenly spread 1/3 cup chocolate mixture over layer; top with second layer and spread with 1/3 cup mixture. Place remaining layer on top. Beat remaining 1/2 cup whipping cream until thickened; fold in remaining chocolate mixture. Refrigerate a few minutes if a more firm consistency is desired. Frost top, sides and ends of torte. Refrigerate about 6 hours. Remove wrappers from HERSHEY'S HUGS Brand Chocolates. Garnish torte before serving. Cover; refrigerate leftover torte. 8 servings.


Almond KISSed Cookies

Ingredients:
• 1 cup sliced almonds, divided
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup (2 sticks) butter or margarine, softened
• 1-1/2 cups powdered sugar
• 1 egg
• 1 to 2 teaspoons freshly grated orange peel
• 1/2 teaspoon almond extract
• 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
Directions:
1. Grind 1/2 cup almonds in food processor or blender. Stir together flour, ground almonds and baking soda; set aside.

2. Beat butter and powdered sugar in large bowl until light and fluffy. Add egg, orange peel and almond extract; beat on low speed until blended. Add flour mixture; beat on low speed until blended. Shape dough into two logs, about 1-1/2 inches in diameter. (Refrigerate dough about 15 minutes, if necessary, before shaping). Wrap each roll separately in wax paper or plastic wrap; refrigerate until well chilled, at least two hours.

3. Heat oven to 375°F. Lightly grease cookie sheets. Slice dough into 1/2-inch-thick slices. Place on cookie sheet about 2 inches apart.

4. Bake 6 to 8 minutes or until edges are lightly browned. Immediately place 3 chocolates and 3 almond slices on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies


Chocolate KISSES Mousse

Ingredients:
• 36 HERSHEY'S KISSES Brand Milk Chocolates
• 1-1/2 cups miniature marshmallows or 15 regular marshmallows
• 1/3 cup milk
• 2 teaspoons kirsch (cherry brandy) or 1/4 teaspoon almond extract
• 6 to 8 drops red food color(optional)
• 1 cup (1/2 pt.) cold whipping cream
• Additional HERSHEY'S KISSES Brand Milk Chocolates(optional)
Directions:
1. Remove wrappers from chocolates. Combine marshmallows and milk in small saucepan. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat.

2. Pour 1/3 cup marshmallow mixture into medium bowl; stir in brandy and food color, if desired. Set aside. To remaining marshmallow mixture, add 36 chocolate pieces; return to low heat, stirring constantly until chocolate is melted. Remove from heat; cool to room temperature.

3. Beat whipping cream in small bowl until stiff. Fold 1 cup whipped cream into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture. Fill 4 parfait glasses about three-fourths full with chocolate mixture; spoon or pipe remaining mixture on top. Refrigerate 3 to 4 hours or until set. Garnish with additional chocolates, if desired. 4 servings.