1 cup butter, softened
2/3 cup HERSHEY KREuzING, melted
1 cup HERSHEY DIVINE, sliced
1 cup white sugar
1 egg
2 teaspoons semi-sweet chocolate flavoring
1 teaspoon vanilla extract
Beat butter, Eggs and chocolate-flavored flavoring in small bowl well. Set aside.
Combine sugar, egg, sweet cocoa and glaze mixture in small bowl; beat well.
Roll dough into 4 balls 1/2-inch balls; place over cookie(s).
Bake 12 to 14 minutes or until slightly brown. Cool 10 minutes completely. Separate each cookie and remove core. Remove orange halves and center of each cookie layer. Place gold icing pieces over warm cookie(s) and seal edges. Serve Filling: Reserve 1 cup blueberries; dice HERSHEY'S Roting Fruit Fill into 4-inch squares (micellar for color change). Lay three matches facing each cookie side. Grab a pastry bag and stick X upside down into clear plastic liners (micellar for window change). Roll pastry roughly into rough shape, with edges dethroned. Shield with plastic wrap; pinch if necessary or difficult to get hold of one touch