Peanut Butter Blossoms with Hershey Kisses

Ingredients

48 HERSHEY'S KISSES
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions
Heat oven to 375°F.

Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

7 Layer Brownie Bars

1/2 cup butter, melted
1 box brownie mix (using Ghirardelli 20 oz box)
1 cup shredded coconut
1 cup butterscotch chips
1 cup chocolate chips (I like the milk choc ones)
1 cup chopped pecans
1 14 oz can sweetened condensed milk

Preheat oven to 350
Melt butter and coat bottom of 9x13x2 inch pan
Sprinkle brownie mix evenly over butter
Sprinkle coconut over brownie mix
Sprinkle butterscotch and chocolate chips evenly over coconut
Sprinkle pecans over chips
Open can of sweetened milk and do your best to drizzle back and forth on top

Bake for 30-35 minutes until edges are bubbly.
Cool thoroughly before you cut