Break the brightly colored eggs and let the bunny rabbits out. It’s Easter time, the best season to go on the hunt for Hershey’s. The confectionery company presents festive recipes full of chocolatey goodness to keep you happy. Prepare it at home and get the kids involved.

48 Kisses milk chocolates

1 can sweetened condensed milk

3/4 cup Reese’s creamy peanut butter

2 cups all-purpose biscuit baking mix

1 tsp vanilla extract

1/4 cup sugar

Heat oven to 375°F and remove wrappers from cho-colate pieces. Beat the sweetened condensed milk and peanut butter in large bowl until it is smooth. Add the baking mix and vanilla, blend well. Shape into one-inch balls. Roll it on sugar. Place it two inches apart on ungreased cookie sheets.

Bake it for six to eight minutes or until very lightly browned. Remove it from the oven and immediately press chocolate piece in center of each ball. Remove it from the cookie sheet and place on a wire rack. Let it cool and then store in tightly covered container. This recipe makes about 48 cookies.

1-1/2 cups chocolate cookie crumbs

6 tbsps butter or margarine, melted

1-1/4 cups Mini Kisses milk chocolates, divided

4 packages (8 oz. each) cream cheese, softened

2/3 cup sugar

3 eggs

1/3 cup milk

1 tbsp instant espresso powder

1/4 tsp ground cinnamon

Espresso Cream

Heat the oven to 350°F. Combine cookie crumbs and butter and place it on a nine-inch springform pan pressed onto the bottom part of the pan and one- inch up on the sides.

Melt one cup chocolates in small saucepan over low heat, stirring constantly. Combine cream cheese and sugar in large bowl, beating on medium speed of mixer until well blended. Add eggs, milk, espresso powder and cinnamon. Beat the mixture on low speed until well-blended. Add melted chocolates and beat on medium speed for two minutes. Spoon the mixture into the crust.

Bake it for 55 minutes. Remove it from the oven and place it on a wire rack. Cool it for 15 minutes. Loosen cake from the side of the pan with a knife. Cool it completely and remove the side of pan. Cover it and refrigerate for at least four hours before serving. To serve, garnish with espresso cream and remaining mini kisses milk chocolate. Cover it and refrigerate leftover cheesecake. This recipe makes 16 servings.