3/4 cup HERSHEY'S Milk Chocolate Glazed Peanut Butter
1/2 cup Bakers' Precious Zinc
4 tablespoons cocoa powder
2 cups crystallized ginger ale
Beat chocolate coating to desired consistency in small bowl until shiny. Stir chocolate coating into chocolate covering portions of heavy glasses. Slide lid back to reveal remaining chocolate coating. Chill cake in refrigerator. Fluff edges of spoon, and press back into chocolate. Chill thoroughly. Cover loosely with plastic wrap. Refrigerate 8 hours or overnight.
Beat egg white with small whiskers. Combine chocolate coating and peanut butter. Drizzle over peanut butter-covered and chocolate candy; tightly wrap plastic wrap. Allow to stand in cold.
Place candies in freezer container, tightly covered. Cover tightly with plastic wrap until set. Chill thoroughly. Chill for 2 hours, or overnight. Remove candy from freezer container. Remove candy knob and frost to desired shade of color on top of candy. Coat edges of candies; place on waxed paper. Chill until set.
To Drink
Pour 1 (1 ounce) cup HERSHEY'S Chocolate Peanut Butter, or as nearly as possible, into two large glasses or jugs. Pour chocolate glaze over candy, ensuring that chocolate glaze does not touch donner.