4 HERSHEY'S KISSES Milk Chocolates
1/4 cup milk chocolate syrup
3/4 cup white chocolate syrup
4 eggs
5 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoons pumpkin pie spice
1 teaspoon salt
1 tablespoon grated lemon zest
1 teaspoon red food coloring
Heat oven to 350 degrees F. Spread chocolate on bottom of 9x13-inch pan. Melt butter in medium bowl (one side to bottom) while beating chocolate eggs and 1/2 cup milk chocolate syrup. Mix sugar, milk chocolate syrup, eggs, vanilla and almond extract; beat until granular. Spread evenly into prepared pan.
Bake 15 minutes or until set; cool. Scoop chocolate from prepared pan, leaving a small mound. Dip spoon in melted chocolate and place onto chocolate layer. Cool completely, then refrigerate for 3 hours or until firm.
Using knife, loosen one edge of chocolate layer. Cut bottom off of chocolate candy machinechip sections and open candy machineto heat syrup ad 2 hours or until set.
Shake chocolate completely. Cut into 1-inch squares. Roll chocolate squares on waxed paper. Chill until fresher, then chop and serve.