28 Hershey’s Kisses
2 tablespoons, plus 2 teaspoons whipping cream
10 Hershey’s Caramel Kisses
1 cup ground pecans (I TOASTED MINE IN A SKILLET FIRST)
Place plain Hershey Kisses and whipping cream in bowl and melt until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.
Take about 1 tablespoon of firm chocolate mixture for each truffle, shape chocolate around each caramel kiss piece; roll into a ball. (Be sure to cover each caramel kiss piece completely.) Roll in pecans; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperature about 5 minutes before eating. Enjoy! ♥