Tons of Hersheys Recipes

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"PERFECTLY CHOCOLATE" Hot Cocoa

Ingredients:
2 tablespoons sugar
2 to 3 teaspoons HERSHEY'S Cocoa
Dash salt
1 cup milk
1/4 teaspoon vanilla extract

Directions:
Mix sugar, cocoa and salt in large mug. Heat milk in microwave at HIGH (100%) 1-1/2 minutes or
until hot. Gradually add hot milk to cocoa mixture in mug, stirring until well blended. Stir in
vanilla. 1 serving.
VARIATIONS:
Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe above.
Lower Fat: Use nonfat milk; follow recipe above.
Sugar Free: Omit sugar. Combine cocoa and salt. Proceed as above, using nonfat milk. Stir in
vanilla and sugar substitute with sweetening equivalence of 2 tablespoons sugar.



BREADS & MUFFINS
Chocolate Chip Banana Bread

Ingredients:

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup mashed ripe banana(2 to 3 medium)
1/2 cup shortening
2 eggs
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
1/2 cup chopped walnuts

Directions:
1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan.
2. Combine all ingredients except small chocolate chips and walnuts in large bowl; blend well on
medium speed of mixer. Stir in small chocolate chips and walnuts. Pour batter into prepared pan.
3. Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pan. Cool completely on wire rack. 1 loaf (18 servings)
VARIATION: HERSHEY'S Milk Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
may be substituted for small chocolate chips.

Chocolate Quicky Sticky Bread

Ingredients:
2 loaves (16-oz. each) frozen bread dough
3/4 cup granulated sugar
1 tablespoon HERSHEY'S Cocoa
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter or margarine, melted and divided
1/2 cup packed light brown sugar
1/4 cup water
HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions:
1. Thaw loaves as directed on package; let rise until doubled.
2. Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup butter, brown sugar and
water in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 60 seconds or until smooth
when stirred. Pour mixture into 12-cup fluted tube pan.
3. Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter,
placing 3 chocolates inside each ball. Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar
mixture. Place balls in prepared pan.
4. Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate.
Cool until lukewarm. 12 servings.

Chocolate-Filled Breakfast Crescents

Ingredients:
2 cans (8 oz. each) refrigerated quick crescent dinner rolls
3 tablespoons butter or margarine, softened
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/4 cup HERSHEY'S Cocoa
3 tablespoons finely chopped pecans
CHOCOLATE GLAZE(recipe follows)

Directions:
1. Heat oven to 375°F. Separate crescent dough into 16 triangles.
2. Beat butter in small bowl until creamy. Gradually add powdered sugar, beating until well
blended. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans.
3. Spread slightly heaping teaspoon chocolate mixture on each triangle within 1/2 inch of edges.
Roll up; start at shortest side of triangle and roll to opposite point. Press all edges to seal
completely. Place point side down on ungreased cookie sheet; curve slightly to form crescents.
4. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool to
room temperature. Drizzle CHOCOLATE GLAZE over top of crescents. 16 crescents.
CHOCOLATE GLAZE
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract
Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture
thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with
whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About
3/4 cup glaze.

Cinnamon Chip Muffins

Ingredients:
2 cups all-purpose biscuit baking mix
1/3 cup sugar
2 tablespoons vegetable oil
1 egg, slightly beaten
1 cup HERSHEY'S Cinnamon Chips
2/3 cup milk

Directions:
1. Heat oven to 400°F. Grease or paperline 12 muffin cups (2-1/2-inches in diameter).
2. Stir together baking mix, sugar, vegetable oil, egg, cinnamon chips and milk in medium bowl just
until moistened. Divide batter evenly into prepared muffin cups.
3. Bake 15 to 18 minutes or just until browned. Cool slightly; remove from pan. 12 muffins.

 

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Pumpkin Bread

Ingredients:

3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 can (15 oz.) canned pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
1-2/3 cup (10-oz. pkg.) REESE'S Peanut Butter Chips
1 cup chopped nuts
1 cup raisins(optional)

Directions:
1. Heat oven to 350°F. Grease and flour three 8-1/2x4-1/2x2-1/2-inch loaf pans.
2. Stir together flour, sugar, baking soda, salt and cinnamon; set aside. Stir together pumpkin, oil,
water and eggs in large bowl; gradually add dry ingredients, stirring until well blended. Stir in
peanut butter chips, nuts and raisins, if desired. Pour evenly into prepared pans.
3. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10
minutes; remove from pans to wire racks. Cool completely. 3 loaves.

SPECIAL DARK Chocolate Chip Scones

Ingredients:

3-1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1/2 cup chopped nuts(optional)
2 cups chilled whipping cream
2 tablespoons butter, melted
Additional sugar
Powdered sugar(optional)

Directions:
1. Heat oven to 375 F. Lightly grease 2 baking sheets.
2. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips
and nuts, if desired.
3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2
minutes). Pat dough into 4-1/2 x 16-inch rectangle about 1-1/4 inches high. Divide rectangle into 12
smaller rectangles each measuring 1-1/2 by 4 inches. Cut each rectangle diagonally, forming a total
of 24 triangles.* Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with
melted butter and sprinkle with additional sugar.
5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if
desired. 24 scones.
* Rectangles can also be cut crosswise into smaller rectangles about 1-1/2 by 2 inches.

BROWNIES & BARS
Almond Fudge Topped Shortbread

Ingredients:

1 cup (2 sticks) butter or margarine, softened
1/2 cup powdered sugar
1/4 teaspoon salt
1-1/4 cups all-purpose flour
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted

Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Beat butter, powdered sugar and salt in large bowl until fluffy. Add flour; stir until well blended.
With floured hands, press evenly into prepared pan.
3. Bake 20 minutes or until lightly browned. Shortly before end of baking time, melt chocolate
chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until
chips are melted. Remove from heat; stir in almond extract. Spread evenly over baked shortbread.
Sprinkle with almonds; press down firmly. Cool.
4. Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature. 24 to 36 bars.

Best Brownies
Ingredients:

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)
CREAMY BROWNIE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together
flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir
in nuts, if desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in
pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into
squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and
milk; beat to spreading consistency. About 1 cup frosting.

Brownie Bites with Magic Frosting
Ingredients:
3/4 cup HERSHEY'S Cocoa
2/3 cup vegetable oil
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips or 1-2/3 cups HERSHEY'S Premier
White Chips, divided

Directions:
1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.
2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir
in flour, baking powder and salt. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for
frosting. Drop mixture by rounded tablespoonfuls into baking cups.
3. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven;
immediately place about 6 reserved peanut butter chips on center of each brownie. Let stand several
minutes to soften; swirl melted chips with knife or spatula. Garnish with pecan half, if desired.
About 3 dozen brownies.

Brownie Caramel Pecan Bars
Ingredients:
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons water
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips, divided
2 eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
CARAMEL TOPPING(recipe follows)
1 cup pecan pieces

Directions:
1. Heat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan;
grease and flour foil.
2. Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly,
until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until
melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir
into chocolate mixture. Spread batter into prepared pan.
3. Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Meanwhile,
prepare CARAMEL TOPPING. Remove brownies from oven; immediately and carefully spread
with caramel topping. Sprinkle remaining 1 cup chips and pecans over topping; lightly press into
topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out
of pan; cut into bars. About 16 bars.
CARAMEL TOPPING:
Remove wrappers from 25 caramel candies. Combine 2 tablespoons butter or margarine, caramels
and 1 tablespoon milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute;
stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted
and mixture is smooth when stirred. Use immediately

 

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Brownies with Peanut Butter Chips
Ingredients:
1-1/4 cups (2-1/2 sticks) butter or margarine, melted
1-3/4 cups sugar
4 eggs
2 teaspoons vanilla extract
1-2/3 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
PEANUT BUTTER CHIP GLAZE(recipe follows)

Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Stir together butter and sugar in large bowl. Add eggs and vanilla; beat with spoon or whisk until
well blended. Combine flour, cocoa, baking powder and salt; add to butter mixture, stirring until
well blended. Reserve 1/2 cup peanut butter chips for glaze; stir remaining chips into batter. Spread
batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely
in pan on wire rack. Prepare PEANUT BUTTER CHIP GLAZE; drizzle over brownies. Let stand
until glaze is set. Cut into squares. About 32 brownies.
PEANUT BUTTER CHIP GLAZE:
1. Combine 1/2 cup REESE'S Peanut Butter Chips (reserved from brownies), 2 tablespoons butter
or margarine and 2 tablespoons milk in small microwave-safe bowl.
2. Microwave at HIGH (100%) 45 seconds; stir until chips are melted and mixture is smooth.
Gradually add 1/4 cup powdered sugar, beating with whisk until smooth. About 1/2 cup glaze.

Butterscotch Blondies
Ingredients:
3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
1 cup chopped nuts(optional)
Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs; beat well.
Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.
Stir in butterscotch chips and nuts, if desired. Spread into prepared pan.
3. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on
wire rack. Cut into bars. About 36 bars.

Championship Chocolate Chip Bars
Ingredients:
1-1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 cup (1 stick)cold butter or margarine
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips, divided
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 egg, slightly beaten
1 teaspoon vanilla extract
1 cup chopped nuts
Directions:
1. Heat oven to 350°F.
2. Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly. Stir in 1/2
cup chocolate chips; press mixture on bottom of ungreased 13x9x2-inch baking pan. Bake 15
minutes.
3. Combine sweetened condensed milk, egg and vanilla in large bowl. Stir in remaining 1-1/2 cups
chips and nuts. Spread evenly over hot baked crust. Bake 25 minutes or until golden brown. Cool
completely in pan on wire rack. Cut into bars. About 36 bars.

Chewy Toffee Almond Bars
Ingredients:
1 cup (2 sticks) butter, softened
1/2 cup sugar
2 cups all-purpose flour
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
3/4 cup light corn syrup
1 cup sliced almonds, divided
3/4 cup MOUNDS Sweetened Coconut Flakes, divided
Directions:
1. Heat oven to 350°F. Grease sides of 13x9x2-inch baking pan.
2. Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough
evenly into prepared pan.
3. Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and
corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted
(about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to
within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup
coconut over top.
4. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into
bars. About 36 bars.

Chocolate And Peanut Butter Filled Peanut Butter Blondies
Ingredients:
3/4 cup REESE'S Creamy Peanut Butter
1/4 cup (1/2 stick) butter or margaine, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups (8-oz. pkg.) REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme

Directions:
1. Heat oven to 350 F. Grease 8- or 9-inch baking pan.
2. Beat peanut butter, butter, brown sugar and granulated sugar in large bowl until well blended.
Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; add to peanut butter
mixture, beating until well blended.
3. Spread one half of batter in prepared pan. Sprinkle baking pieces over batter. Drop remaining
batter by 1/2 teaspoonfuls over mixture, covering baking pieces.
4. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into
bars. About 16 bars.

Chocolate Cherry Bars
Ingredients:
1 cup (2 sticks) butter or margarine
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
2 cups sugar
4 eggs
1-1/2 cups plus 1/3 cup all-purpose flour, divided
1/3 cup chopped almonds
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 teaspoon almond extract
1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
1 cup chopped maraschino cherries, drained

Directions:
1. Heat oven to 350°F. Generously grease 13x9x2-inch baking pan.
2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add
sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.
3. Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk
and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to
oven.
4. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire
rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars.
About 48 bars.

Chocolate Cream Cheese Brownies
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 package (3 oz.) cream cheese, softened
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped nuts

BROWNIE FROSTING(recipe follows)
Directions:
1. Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.
2. Beat butter, cream cheese and sugar in large bowl until light and fluffy. Beat in eggs and vanilla.
Combine flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended.
Stir in nuts. Spread batter into prepared pan.
3. Bake 35 to 40 minutes or just until brownies begin to pull away from sides of pan. Cool
completely in pan on wire rack. Prepare BROWNIE FROSTING; spread over brownies. Cut into
bars. About 36 brownies.
BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1-1/3 cups powdered sugar
3/4 teaspoon vanilla extract
1 to 2 tablespoons milk
1 tablespoon light corn syrup (optional)
Beat butter and cocoa in small bowl until blended; gradually add powdered sugar and vanilla,
beating well. Add 1 tablespoon milk and corn syrup, if desired; beat until smooth and of spreading
consistency. Add additional milk, 1/2 teaspoon at a time, if needed. About 1 cup frosting.

Deep Dish Brownies
Ingredients:
3/4 cup (1-1/2 sticks) butter or margarine, melted
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan.
2. Combine butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour,
cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread
batter evenly into prepared pan.
3. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in
pan on wire rack. Cut into bars. About 16 brownies.
VARIATION: Stir 1 cup REESE'S Peanut Butter Chips or HERSHEY'S Semi-Sweet Chocolate
Chips into batter before spreading batter in pan.

Double Delicious Cookie Bars
Ingredients:
1/2 cup (1 stick) butter or margarine
1-1/2 cups graham cracker crumbs
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 cup REESE'S Peanut Butter Chips
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1-1/2 teaspoons shortening(do not use butter, margarine, spread or oil)
Directions:
Heat oven to 350°F. (325°F. for glass dish).
Melt butter in oven in 13x9x2-inch baking pan. Sprinkle graham cracker crumbs over butter; pour
sweetened condensed milk evenly over crumbs. Top with 2 cups chocolate chips and peanut butter
chips; press down firmly.
Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. In small
microwave-safe bowl, place 1 cup chocolate chips and shortening. Microwave at HIGH (100%) 1 to
1-1/2 minutes or until smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into
bars. Store loosely covered at room temperature. 24 to 36 bars.

 

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Fudge-Topped Brownies
Ingredients:
1 cup (2 sticks) butter or margarine, melted
2 cups sugar
1 cup all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
2 eggs
1/2 cup milk
3 teaspoons vanilla extract, divided
1 cup chopped nuts
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)

Directions:
Heat oven to 350°F. Grease 13x9x2-inch baking pan. In large bowl, stir together butter, sugar,
flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla; beat well. Stir in nuts. Spread
batter into prepared pan. Bake 40 minutes or until brownies begin to pull away from sides of pan.
Just before brownies are done, in heavy saucepan, melt chocolate chips with sweetened condensed
milk and remaining 1-1/2 teaspoons vanilla. Immediately spread over hot brownies. Cool in pan on
wire rack. Refrigerate. Cut into bars. About 36 brownies.

Fudgey SPECIAL DARK Brownies
Ingredients:
3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips

Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir
until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour,
vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
3. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in
pan on wire rack. Frost if desired. Cut into squares. About 36 brownies.

HERSHEY'S Best Brownies
Ingredients:
1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts(optional)
Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2-1/2 minutes or
until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each
addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in
nuts, if desired. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in
pan on wire rack. Frost if desired. Cut into bars. About 36 brownies.

Layered Cookie Bars
Ingredients:
3/4 cup (1-1/2 sticks) butter or margarine
1-3/4 cups vanilla wafer crumbs
6 tablespoons HERSHEY'S Cocoa
1/4 cup sugar
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
3/4 cup HEATH BITS 'O BRICKLE Toffee Bits
1 cup chopped walnuts

Directions:
1. Heat oven to 350 F. Melt butter in 13x9x2-inch baking pan in oven. Combine crumbs, cocoa and
sugar; sprinkle over butter.
2. Pour sweetened condensed milk evenly on top of crumb mixture. Top with chocolate chips and
toffee bits, then nuts; press down firmly.
3. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Chill, if
desired. Cut into bars. Store covered at room temperature. About 36 bars.

Peanut Butter and Milk Chocolate Chip Blondies
Ingredients:

1-1/2 cups packed light brown sugar
1 cup (2 sticks) butter or margarine, melted
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 cup HERSHEY'S Milk Chocolate Chips, divided
1 cup REESE'S Peanut Butter Chips, divided
1/4 teaspoon shortening(do not use butter, margarine, spread or oil)

Directions:
1. Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan.
2. Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla.
Add flour and salt, beating just until blended. Set aside 2 tablespoons each milk chocolate chips and
peanut butter chips. Stir remaining chips in batter; spread batter in prepared pan.
3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is
lightly browned. Cool completely; cut into bars.
4. Place remaining 2 tablespoons milk chocolate chips, remaining 2 tablespoons peanut butter chips
and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If
necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until
chips are melted and mixture is smooth when stirred. Drizzle over bars. About 6 dozen bars.

Rich Chocolate Chip Toffee Bars
Ingredients:
2-1/3 cups all-purpose flour
2/3 cup packed light brown sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 egg, slightly beaten
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips, divided
1 cup coarsely chopped nuts
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided

Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse
crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups
mixture.
3. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened
condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits
over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over
top.
4. Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool completely in
pan on wire rack. Cut into bars. About 48 bars.


Rocky Road Brownies


Ingredients:
1-1/4 cups miniature marshmallows
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup chopped nuts
1/2 cup (1 stick) butter or margarine
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together chocolate chips, marshmallows and nuts; set aside. Place butter in large microwave-
safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted. Add sugar, vanilla and
eggs; beat with spoon until well blended. Add flour, cocoa, baking powder and salt; stir until well
blended. Spread batter into prepared pan.
3. Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until
marshmallows have softened and puffed slightly. Cool completely in pan on wire rack. Using wet
knife, cut into squares. About 20 brownies.

 

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S'More Cookie Bars
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
1 cup marshmallow creme
Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan.
2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir
together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until
blended. Press half of dough into prepared pan.
3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme.
Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into
bars. 16 bars.

Ultimate Chocolate Brownies
Ingredients:
3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.
2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir
until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour,
vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies
begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL
BUTTERCREAM FROSTING. Cut into squares. About 36 brownies.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to
spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

CAKES & FROSTINGS
All-Chocolate Boston Cream Pie
Ingredients:
1 cup all-purpose flour
1 cup sugar
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract

CHOCOLATE FILLING(recipe follows)
SATINY CHOCOLATE GLAZE(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla.
Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes.
Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into
two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining
layer.
4. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down
sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.

CHOCOLATE FILLING
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
2 tablespoons cornstarch
1-1/2 cups (1-1/2 pt.) light cream
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook
over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute,
stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto
surface. Cool completely.
SATINY CHOCOLATE GLAZE
2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons HERSHEY'S Cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir
in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

Black Magic Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract




Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking
pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs,
buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).
Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick
inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely. Frost as desired. Yields 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Celebration Chocolate Cake
Ingredients:
3/4 cup HERSHEY'S Cocoa
1 cup boiling water
1/2 cup (1 stick)plus 2 tablespoons butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup dairy sour cream

Directions:
1. Heat oven to 350°F. Grease three 9-inch round baking pans. Line bottoms with wax paper; grease
and flour paper. Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.
2. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each
addition. Stir in vanilla. Gradually add cocoa mixture, beating well.
3. Stir together flour, baking soda and salt; add alternately with milk and sour cream to butter
mixture, beating until blended. Pour batter into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes.
Remove from pans to wire racks; carefully peel off wax paper. Cool completely. Frost as desired.
10 to 12 servings.

Chocolate Sour Cream Cake
Ingredients:
1-3/4 cups all-purpose flour
1-3/4 cups sugar
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup butter or margarine, softened
1 container (16 oz.) dairy sour cream
2 eggs
1 teaspoon vanilla extract
FUDGE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs
and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on
wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.

FUDGE FROSTING
3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture
begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately
with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

 

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Collector's Cocoa Cake

Ingredients:
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups water

ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING(recipes follow)

Directions:
1. Heat oven to 350°F. Grease and flour two 8-or 9-inch round baking pans.
2. Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium
speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter
mixture, beating until well blended. Pour batter into prepared pans.
3. Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick
inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely.
4. Frost with ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER
FROSTING. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to
spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
FLUFFY PEANUT BUTTER FROSTING
1 cup milk
3 tablespoons all-purpose flour
1 cup sugar
1/2 cup REESE'S Creamy Peanut Butter
1/2 cup shortening
1 teaspoon vanilla extract
Dash salt
Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very
thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature,
about 1/2 hour.
Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting
becomes fluffy and sugar is completely dissolved. About 3 cups frosting.


Dandy Cake
Ingredients:
1 cup water
1 cup (2 sticks) butter or margarine
1/3 cup HERSHEY'S Cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
3/4 cup dairy sour cream
3/4 cup REESE'S Creamy Peanut Butter
CHOCOLATE TOPPING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour 15-1/2x10-1/2x1-inch jelly roll pan.
2. Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring
occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; set aside.
3. Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until
well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared
pan.
4. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Do not remove
cake from pan; spread peanut butter over warm cake. Cool completely in pan on wire rack. Prepare
CHOCOLATE TOPPING; carefully spread over top, covering peanut butter. Allow topping to set;
cut into squares. 20 to 24 servings.
CHOCOLATE TOPPING: Place 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe
bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.


Deep Dark Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs,
milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter
will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick
inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL
BUTTERCREAM FROSTING. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to
spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes

German Chocolate Cake
Ingredients:
1/4 cup HERSHEY'S Cocoa
1/2 cup boiling water
1 cup plus 3 tablespoons butter or margarine, softened
2-1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour milk*


COCONUT PECAN FROSTING(recipe follows)
Pecan halves(optional)

Directions:
1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.
2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla
in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir
together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and
buttermilk, beating just enough to blend. Pour batter into prepared pans.
3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove
from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread
between layers and over top. 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

COCONUT PECAN FROSTING
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter or margarine
1 teaspoon vanilla extract
1-1/3 cups MOUNDS Sweetened Coconut Flakes
1 cup chopped pecans
Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low
heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla,
coconut and pecans. Cool to room temperature. About 2-2/3 cups frosting.

Heritage Chocolate Cake
Ingredients:
2/3 cup butter or margarine, softened
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk or sour milk*
• CHOCOLATE FUDGE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking
powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pans to wire racks. Cool completely. Frost with CHOCOLATE FUDGE FROSTING.
8 to 10 servings.
* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.
CHOCOLATE FUDGE FROSTING
1/3 cup butter or margarine
1/3 cup HERSHEY'S Cocoa
2-2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat; pour into medium bowl. Cool until very thick (about 40 minutes).
2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.

 

[jglass]

HERSHEY'S Firecracker Cake
Ingredients:
4 eggs, separated
1/2 cup plus 1/3 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
Powdered sugar
1 cup cherry pie filling
1 tub (8 oz.) frozen whipped topping, thawed and divided
HERSHEY'S KISSES Brand Milk Chocolate, HERSHEY'S HUGS Brand Chocolates, HERSHEY'S MINIATURES Chocolate Bars, HERSHEY'S NUGGETS Cookies 'N' Cream Candies

Blueberries, raspberries, halved strawberries
1 TWIZZLERS Strawberry Twists
Directions:
1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
2. Beat egg whites in large bowl until foamy; gradually add 1/2 cup granulated sugar, beating until
stiff peaks form.
3. Beat egg yolks and vanilla in small bowl on high speed of mixer for about 3 minutes. Gradually
add remaining 1/3 cup granulated sugar; continue beating 2 minutes. Combine flour, cocoa, baking
powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating
just until batter is smooth.
4. Fold chocolate mixture gradually into egg whites; spread evenly in prepared pan.
5. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately
loosen cake from edges of pan;invert on towel sprinkled with powdered sugr. Carefully remove foil.
Immediately roll cake in towel, starting from narrow end; place on wire rack to cool.
6. Unroll cake; remove towel. Spread with pie filling and 1-1/2 cups whipped topping; reroll cake.
Frost cake with remaining whipped topping. Place candies and fruit on frosted cake so that they
form stripes around the cake. Add strawberry twist for "wick". Refrigerate until serving time.
Serves 8 to 10.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs,
milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be
thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE"
CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into
prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F.
Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire
racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared
pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely.
Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to
350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30
cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading
consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

HERSHEY'S Red Velvet Cake
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk or sour milk*
2 tablespoons (one 1-oz. bottle) red food color
2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon salt
1-1/2 teaspoons baking soda
1 tablespoon white vinegar
1 can (16-oz. can) ready-to-spread vanilla frosting
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips(optional)

Directions:
1. Heat oven to 350°F. Grease and flour 13x9-inch baking pan.**
2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk
and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk
mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely
in pan on wire rack. Frost; garnish with chocolate chips, if desired. About 15 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
VARIATION: For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2
inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.
**Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350 F. for
30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove
from pans. Cool completely. Frost as desired.

HERSHEY'S SPECIAL DARK Snack Cake Medley
Ingredients:
CREAM CHEESE FILLING(recipe follows)
3 cups all-purpose flour
2 cups sugar
2/3 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 eggs
2 tablespoons white vinegar
2 teaspoons vanilla extract
1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1/2 cup MOUNDS Sweetened Coconut Flakes
1/2 cup chopped nuts

Directions:
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan. Prepare CREAM CHEESE
FILLING; set aside.
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, eggs, vinegar
and vanilla; beat on medium speed of mixer 2 minutes or until well blended. Pour 3 cups batter into
prepared pan. Gently drop cream cheese filling onto batter by heaping teaspoonfuls. Carefully
spoon remaining batter over filling. Combine chocolate chips, coconut and nuts; sprinkle over top
of batter.
3 Bake 50 to 55 minutes or until wooden pick inserted into cake center comes out almost clean and
cake starts to crack slightly. Cool completely in pan on wire rack. Cover; store leftover cake in
refrigerator. 12 to 16 servings.
CREAM CHEESE FILLING
1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1. Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips
are melted and smooth when stirred.
2. Beat cream cheese and sugar in medium bowl until well blended. Beat in egg and vanilla. Add
melted chocolate, beating until well blended.

SPECIAL DARK Picnic Cake
Ingredients:
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1/4 cup (1/2 stick) butter or margarine
1-1/3 cups boiling water
2-1/3 cups all-purpose flour
1-1/4 cups sugar
1/2 cup dairy sour cream
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
SPECIAL DARK FROSTING(recipe follows)
Directions:
1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan.
2. Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is
melted and mixture is blended. Gradually add flour, sugar, sour cream, eggs, baking soda, salt and
vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan.
3. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool
completely in pan on wire rack. Frost with SPECIAL DARK FROSTING. 12 to 15 servings.
SPECIAL DARK FROSTING
1/4 cup (1/2 stick) butter or margarine
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1-1/2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Place butter and chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1
minute; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after each heating, until
chips are melted and mixture is smooth when stirred. Gradually beat in powdered sugar, milk and
vanilla, beating until smooth. If necessary, refrigerate 5 to 10 minutes or until of desired spreading
consistency. About 1-2/3 cups frosting.
VARIATION: For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup
HERSHEY'S Cocoa.

 

[jglass]

CANDIES & SNACKS
Cashew Macadamia Crunch
Ingredients:
2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
Directions:
1. Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of
prepared pan with chocolate chips.
2. Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over
low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium;
cook, stirring constantly, until mixture begins to cling together and turns golden brown.
3. Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is
firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.
About 1-1/2 pounds candy.
Chocolate & Butterscotch Fudge
Ingredients:
1 cup HERSHEY'S Butterscotch Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Directions:
1. Line 8-inch square pan with foil.
2. Place butterscotch chips and 1/3 cup sweetened condensed milk in small microwave-safe bowl;
set aside.
3. Place chocolate chips, remaining sweetened condensed milk and vanilla in medium microwave-
safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted. Stir in walnuts. Spread
evenly into prepared pan.
4. Microwave butterscotch chip mixture at HIGH 45 seconds; stir until chips are melted. Spread
evenly over chocolate layer. Refrigerate until firm. Remove from pan; place on cutting board. Peel
off foil; cut into squares. Store tightly covered in refrigerator. About 4 dozen pieces or 2 pounds.
NOTE: For best results, do not double this recipe.

Chocolate & Peanut Butter Truffles
Ingredients:
3/4 cup (1-1/2 sticks) butter (no substitutes)
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
HERSHEY'S Cocoa or finely chopped nuts or graham cracker crumbs

Directions:
1. Melt butter and peanut butter chips in large saucepan over very low heat, stirring often. Add
cocoa; stir until smooth. Stir in sweetened condensed milk; stir constantly about 4 minutes or until
mixture is thick and glossy. Remove from heat; stir in vanilla.
2. Refrigerate 2 hours or until firm enough to handle. Shape into 1-inch balls; roll in cocoa, nuts or
graham cracker crumbs. Refrigerate until firm, about 1 hour. Store, covered, in refrigerator. About
3-1/2 dozen candies

Chocolate Covered Strawberries
Ingredients:
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
2 tablespoons shortening(do not use butter, margarine, spread or oil)*
Fresh strawberries, with stems, rinsed and patted dry
Directions:
1. Cover tray with wax paper.
2. Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at HIGH
(100%) 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred; cool
slightly.
3. Holding strawberry by top, dip 2/3 of each berry into chocolate mixture; shake gently to remove
excess. Place on prepared tray.
4. Refrigerate until coating is firm, about 30 minutes. Store, covered, in refrigerator. Coats about 5
dozen small strawberries. (About 1 cup coating)
*Butter, margarine and spreads contain water which may prevent chocolate from melting properly;
oil may prevent chocolate from forming a coating.

Chocolate Peanut Butter Chip Fudge
Ingredients:
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
Dash salt
1 cup REESE'S Peanut Butter Chips

Directions:
1. Line 8-inch square pan with foil.
2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook
over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat.
Add peanut butter chips; stir quickly just to distribute chips throughout mixture. Spread evenly into
prepared pan.
3. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly
covered in refrigerator. 3 dozen pieces or about 2 pounds.
NOTE: For best results, do not double this recipe.

Chocolate Truffles
Ingredients:
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar
Directions:
Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened
condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes.
Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-
inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in
refrigerator. About 2-1/2 dozen candies.
VARIATIONS:
NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding
vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer
in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes.
Cool before chopping.
RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1
teaspoon rum extract and nuts.
ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant
espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.
NUT-COATED TRUFFLES: Roll balls in chopped nuts.

 

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Creamy Double Decker Fudge
Ingredients:
1 cup REESE'S Peanut Butter Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk), divided
1 teaspoon vanilla extract, divided
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
Directions:
1. Line 8-inch square pan with foil.
2. Place peanut butter chips and 2/3 cup sweetened condensed milk in small microwave-safe bowl.
Microwave at HIGH (100%) 1 to 1-1/2 minutes, stirring after 1 minute, until chips are melted and
mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla; spread evenly into prepared pan.
3. Place remaining sweetened condensed milk and chocolate chips in another small microwave-safe
bowl; repeat above microwave procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly
over peanut butter layer.
4. Cover; refrigerate until firm. Remove from pan; place on cutting board. Peel off foil. Cut into
squares. Store tightly covered in refrigerator. About 4 dozen pieces or 1-1/2 pounds.
NOTE: For best results, do not double this recipe

Deep Dark Fudge
Ingredients:
1-1/2 cups sugar
1 jar (7 oz.) marshmallow creme
1 can (5 oz.) evaporated milk(about 2/3 cup)
1/4 cup (1/2 stick) butter or margarine
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1/2 teaspoon vanilla extract
Directions:
1. Line 8- or 9-inch square pan with foil. Butter foil; set aside.
2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan.
Cook over medium heat, stirring constantly, to a full boil. Boil, stirring constantly, 5 minutes.
Remove from heat; add chocolate chips and vanilla. Stir just until chips are melted; pour into
prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store tightly covered in a cool, dry
place. About 2-1/4 pounds fudge.

Fudgey Chocolate Truffles
Ingredients:
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 to 3 tablespoons rum or 1 teaspoon rum extract
3/4 cup finely chopped nuts
Additional chopped nuts or cocoa
Directions:
1. Melt butter in heavy 2-quart saucepan over low heat. Add 3/4 cup cocoa; stir until smooth. Add
sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 5
minutes.
2. Remove from heat; stir in rum and finely chopped nuts, if desired. Pour mixture into flat pan.
Refrigerate until firm, about 4 hours.
3. Shape into 1-1/4-inch balls; roll in nuts or cocoa. Refrigerate until firm, about 2 hours. Store,
covered, in refrigerator. About 3 dozen.

Jingle Bells Chocolate Pretzels
Ingredients:
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1 cup HERSHEY'S Premier White Chips, divided
1 tablespoon plus 1/2 teaspoon shortening(do not use butter, margarine, spread or oil), divided
About 24 salted or unsalted pretzels (3x2 inches)

Directions:
1. Cover tray or cookie sheet with wax paper.
2. Place chocolate chips, 2/3 cup white chips and 1 tablespoon shortening in medium microwave-
safe bowl. Microwave at HIGH (100%)1 minute; stir. Microwave at HIGH an additional 1 to 2
minutes, stirring every 30 seconds, until chips are melted when stirred.
3. Using fork, dip each pretzel into chocolate mixture; tap fork on side of bowl to remove excess
chocolate. Place coated pretzels on prepared tray.
4. Place remaining 1/3 cup white chips and remaining 1/2 teaspoon shortening in small microwave-
safe bowl. Microwave at HIGH 15 to 30 seconds or until chips are melted when stirred. Using tines
of fork, drizzle chip mixture across pretzels. Refrigerate until coating is set. Store in airtight
container in cool, dry place. About 2 dozen coated pretzels.
VARIATION:
WHITE DIPPED PRETZELS: Cover tray with wax paper. Place 2 cups (12-oz. pkg.) HERSHEY'S
Premier White Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in
medium microwave-safe bowl. Microwave at HIGH 1 to 2 minutes or until chips are melted when
stirred. Dip pretzels as directed above. Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips
and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe
bowl. Microwave at HIGH 30 seconds to 1 minute or until chips are melted when stirred. Drizzle
melted chocolate across pretzels, using tines of fork. Refrigerate and store as directed above.

 

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No-Bake Butterscotch Haystacks
Ingredients:
1 cup HERSHEY'S Butterscotch Chips
1/2 cup REESE'S Peanut Butter Chips
1 tablespoon shortening(do not use butter, margarine, spread or oil)
1-1/2 cups (3-oz. can) chow mein noodles, coarsely broken
Directions:
1. Line tray with wax paper. Place butterscotch chips, peanut butter chips and shortening in medium
microwave-safe bowl.
2. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15
seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when
stirred.
3. Immediately add chow mein noodles; stir to coat. Drop mixture by heaping teaspoons onto
prepared tray or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until
firm. Store in tightly covered container in refrigerator. Yields about 2 dozen candies.
VARIATION:
CHOCOLATE HAYSTACKS: Substitute 1 cup HERSHEY'S Semi-Sweet Chocolate Chips or
HERSHEY'S Milk Chocolate Chips for butterscotch chips. Proceed as directed above with peanut
butter chips, shortening and chow mein noodles.

Peanut Butter and Milk Chocolate Chip Mudd Balls
Ingredients:
1 cup HERSHEY'S Milk Chocolate Chips, divided
1 cup REESE'S Peanut Butter Chips, divided
1/2 teaspoon shortening(do not use butter, margarine, spread or oil)
Directions:
1. Stir together milk chocolate chips and peanut butter chips. Coarsely chop 1-1/3 cups chip mixture
in food processor or by hand; place in medium bowl.
2. Place remaining 2/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave
at HIGH (100%) 45 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a
time, stirring after each heating, until chips are melted and mixture is smooth.
3. Pour melted chocolate mixture over chopped chips; stir to coat evenly. With hands, form mixture
into 1-inch balls. Place in small candy cups, if desired. Store in cool, dry place. About 20 candies.

Rich Cocoa Fudge
Ingredients:
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat,
stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture
reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold
water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer
should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F
(lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.
Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered
container at room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe.
VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped
almonds, pecans or walnuts and spread quickly into prepared pan.
MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed.
Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm).
Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured
into pan.)
HIGH ALTITUDE DIRECTIONS:
-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water,
subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball
temperature for your altitude and thermometer.

SPECIAL DARK Fudge Truffles
Ingredients:
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
3/4 cup whipping cream
Various coatings such as toasted chopped pecans, coconut, powdered sugar, cocoa or small candy pieces
Directions:
1. Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH
(100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after
each heating, until chips are melted and mixture is smooth when stirred.
2. Refrigerate 3 hours or until firm. Roll mixture into 1-inch balls. Roll each ball in coating. Cover;
store in refrigerator. About 3 dozen truffles.

CHEESECAKES
Black Forest Mini Cheesecakes
Ingredients:
18 to 24 vanilla wafer cookies
2 packages (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/3 cup HERSHEY'S Cocoa
2 tablespoons all-purpose flour
3 eggs
1 container (8 oz.) dairy sour cream
1/2 teaspoon almond extract
SOUR CREAM TOPPING(recipe follows)
canned cherry pie filling, chilled
Directions:
1. Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one
vanilla wafer (flat-side down) in bottom of each cup.
2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs;
beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping
teaspoon SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate.
Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to
2 dozen cheesecakes.
SOUR CREAM TOPPING: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar
and 1 teaspoon vanilla extract in small bowl until sugar is dissolved

Cheesecake 5 Ways
Ingredients:
CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract

Directions:
1. Prepare CRUMB CRUST. Heat oven to 350 F.
2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating well
after each addition. Stir in vanilla. Pour into prepared crust.
3. Bake 45 to 50 minutes or until almost set* Remove from oven to wire rack. With knife, loosen
cake from side of pan. Cool completely; remove side of pan.
4. Cover; refrigerate several hours or until chilled. Just before serving, garnish as desired. Cover;
refrigerate leftover cheesecake. 10 to 12 servings.
CRUMB CRUST: Heat oven to 350 F. Stir together 1 cup graham cracker crumbs and 2
tablespoons sugar in small bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing
well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10
minutes. Cool.
*Cheesecakes are less likely to crack if baked in a water bath.
VARIATIONS:
CHOCOLATE CHEESECAKE: Increase sugar to 1-1/4 cups and add 1/3 cup HERSHEY'S Cocoa.
Increase vanilla extract to 1-1/2 teaspoons.
TOFFEE BITS CHEESECAKE: Prepare vanilla cheesecake batter as directed. Stir 1-1/3 cups (8-
oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits into batter.
CHOCOLATE CHIP CHEESECAKE: Prepare vanilla cheesecake as directed. Stir 1 to 1-1/2 cups
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
MOCHA CHEESECAKE: Prepare CHOCOLATE CHEESECAKE, using HERSHEY'S Dutch
Processed Cocoa. Add 1-1/2 teaspoons instant coffee granules to batter.
MOCHA TOFFEE WITH CHOCOLATE CHIPS CHEESECAKE: Prepare MOCHA
CHEESECAKE as directed. Stir 3/4 cup HEATH BITS 'O BRICKLE Toffee Bits and 3/4 cup
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips into batter.

 

[jglass]

Chocolate Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1/4 cup (1/2 stick) butter or margarine
1/2 cup HERSHEY'S Cocoa
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 eggs
1 tablespoon vanilla extract
Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or
until melted. Stir in cocoa until smooth; set aside.
3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened
condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
4. Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack;
loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired.
Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.
CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-
safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer
crumbs (about 45 wafers), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa;
blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.

Chocolate Chip Pumpkin Cheesecake
Ingredients:
CHOCOLATE COOKIE CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
4 eggs
1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
CHOCOLATE LEAVES(recipe follows, optional)
Directions:
1. Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400°F.
2. Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended. Add
pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour batter into prepared
crust. Bake 10 minutes.
3. Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set. Remove from
oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
Refrigerate about 5 hours before serving. Prepare and garnish with CHOCOLATE LEAVES, if
desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CHOCOLATE COOKIE CRUST: Heat oven to 350°F. Stir together 1 cup vanilla wafer crumbs
(about 30 wafers), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick)
melted butter or margarine in medium bowl. Press mixture firmly onto bottom and 1/2-inch up side
of 9-inch springform pan. Bake 8 minutes; cool slightly.
CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. Place 1/2 cup
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips in small microwave-safe bowl.
Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. With small, soft-
bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf
front; removal may be difficult when chocolate hardens.) Place on wax paper-covered cookie sheet;
refrigerate until very firm. Beginning at stem, carefully pull green leaves from chocolate leaves;
refrigerate until ready to use.


Chocolate Drizzled Peanut Butter Cheesecake
Ingredients:
GRAHAM CRACKER CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1/4 cup milk
4 eggs
1 teaspoon vanilla extract
CHOCOLATE DRIZZLE(recipe follows)
Directions:
1. Prepare GRAHAM CRACKER CRUST. Heat oven to 450°F.
2. Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut
butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If
necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just
until chips are melted when stirred.
3. Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs,
one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared
GRAHAM CRACKER CRUST. Bake 10 minutes.
4. Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft
but will set upon cooling.) Remove from oven to wire rack. With knife, loosen cake from side of
pan. Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over
cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3
tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto
bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2
teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15
seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when
stirred.

Chocolate Mini Cheesecakes
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1/2 cup HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
CHOCOLATE GLAZE(recipe follows)
Directions:
1. Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray
with vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST
mixture onto bottom of each cup.
2. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture.
Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.
3. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely.
Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room
temperature. About 24 mini cheesecakes.
CHOCOLATE CRUMB CRUST: In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 6
tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or
margarine.
CHOCOLATE GLAZE: In medium saucepan over low heat, melt 2 cups (12-oz. pkg.)
HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon
vanilla extract. Stir until smooth. Use immediately. About 2 cups glaze.
*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with
narrow spatula.

 

[jglass]

Deluxe Marbled Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup HERSHEY'S Cocoa
4 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 eggs
1 tablespoon vanilla extract
1/3 cup all-purpose flour
Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2. Combine cocoa and butter until smooth in small bowl; set aside. Beat cream cheese in large bowl
until fluffy. Gradually add sweetened condensed milk, beating until smooth. Beat in eggs and
vanilla then flour.
3. Measure 1-1/2 cups batter into medium bowl; beat in cocoa mixture. Spoon half of vanilla batter
over prepared crust. Spoon half of chocolate batter in dollops into pan. Repeat, ending with
chocolate batter. With metal spatula or knife, cut through batters to marble.
4. Bake 50 to 60 minutes or until center is set. Remove from oven to wire rack. With knife, loosen
cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before
serving. Store covered in refrigerator. 12 servings.
CHOCOLATE CRUMB CRUST: Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2
cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine. Press
mixture firmly onto bottom of 9-inch springform pan.

HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
1/2 teaspoon shortening(do not use butter, margarine, spreads or oil)

Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350° F.
2. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream,
vanilla and salt, beating until well blended.
3. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl.
Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15
seconds at a time, stirring after each heating, until chocolate is melted when stirred.
4. Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate
mixture; spread in bottom of prepared crust.
5. Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups
mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining
chocolate mixture; spread over second layer.
6. Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife,
immediately loosen cake from side of pan. Cool to room temperature.
7. Place reserved chocolate chips and shortening in small microwave-safe bowl. Microwave at
HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time,
stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of
cheesecake. Cover; refrigerate several hours until cold. Cover; refrigerate leftover cheesecake. 10 to
12 servings.
CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers),
1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or
margarine. Press mixture onto bottom and 1-1/2 inches up sides of 9-inch springform pan.

Triple Layer Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup dairy sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S Butterscotch Chips, melted*
1 cup HERSHEY'S Semi-Sweet Chocolate Chips, melted*
1 cup HERSHEY'S Premier White Chips, melted*
TRIPLE DRIZZLE(recipe follows, optional)

Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.
2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and
salt; beat until smooth. Stir together 1-1/3 cups batter with melted butterscotch chips in medium
bowl; pour into prepared crust. In another medium bowl, stir together 1-1/3 cups batter with melted
chocolate chips; pour over butterscotch layer. Stir together remaining batter with melted white
chips; stir until smooth. Pour over chocolate layer.
3. Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire
rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.
4. Drizzle TRIPLE DRIZZLE, one flavor at a time, over top of cheesecake, if desired. Refrigerate
until cold, about 3 hours. Cover; refrigerate leftover cheesecake. 12 to 14 servings.
CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer
crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/3 cup
melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up side of 9-inch
springform pan. Bake 8 minutes. Cool.
* To melt chips: Place chips in separate microwave-save bowls. Microwave at HIGH (100%) 1
minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each
heating, just until chips are melted when stirred.
TRIPLE DRIZZLE: Place 1 tablespoon HERSHEY'S Butterscotch Chips and 1/2 teaspoon
shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave
at HIGH (100%) 30 to 45 seconds; stir. If necessary, microwave an additional 15 seconds at a time,
stirring after each heating, just until chips are melted when stirred. Repeat procedure with 1
tablespoon HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon HERSHEY'S Premier
White Chips.

COOKIES
Brickle Drop Cookies
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

Directions:
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add
eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture,
beating until blended. Stir in brickle. Drop by heaping teaspoons onto prepared cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly. About 6 dozen cookies.

 

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Butter-Nut Chocolate Topped Cookies
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
30 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup ground almonds, pecans or walnuts

Directions:
1. Beat butter, sugar, egg and vanilla in medium bowl until well blended. Stir together flour, baking
soda and salt; add to butter mixture, beating well. If necessary, refrigerate dough until firm enough
to handle.
2. Remove wrappers from chocolate pieces. Heat oven to 350°F. Shape dough into 1-inch balls; roll
in ground nuts. Place on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center.
Remove from oven; immediately press a chocolate piece into center of each cookie. Carefully
remove from cookie sheet to wire rack. Cool completely. Chocolate should be set before storing.
About 2-1/2 dozen cookies.
ORANGE VARIATION: Add 3/4 teaspoon freshly grated orange peel to butter mixture.

Caramel KISSES Thumbprint Cookies
Ingredients:
72 HERSHEY'S KISSES Brand Caramel Filled Milk Chocolates
1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup Pouch
1/4 cup HERSHEY'S Cocoa
2 eggs
1 tablespoon vegetable oil
1 tablespoon water
1 cup ground pecans(optional)
2-1/2 teaspoons milk

Directions:
1. Remove wrappers from chocolates. Lightly grease cookie sheets.
2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended.
Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).
3. Heat oven to 350 F. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary
or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll
balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each
cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
4. Place 24 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at HIGH
(100%) 30 seconds; stir. If necessary microwave at HIGH an additional 10 seconds at a time,
stirring after each heating, until chocolates are melted and smooth when stirred. Put about 1/2
teaspoon caramel filling in each indentation. Lightly press chocolate on caramel. 48 cookies.

Chewy Chocolate-Cinnamon Cookies
Ingredients:
6 tablespoons butter or margarine, softened
2/3 cup packed light brown sugar
3 tablespoons plus 1/4 cup granulated sugar, divided
1 egg
1 teaspoon baking soda
1/4 cup light corn syrup
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 to 1/2 teaspoon ground cinnamon

Directions:
1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray.
2. Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until
blended. Add egg, baking soda, corn syrup and vanilla; beat well.
3. Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden
spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is
firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and
cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.
4. Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from
cookie sheet to wire rack. Cool completely. 40 cookies.

Chewy Peanut Butter Blossoms
Ingredients:
About 48 HERSHEY'S KISSES Brand Milk Chocolates
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3/4 cup REESE'S Creamy Peanut Butter
2 cups all-purpose biscuit baking mix
1 teaspoon vanilla extract
About 1/4 cup sugar
Directions:
1. Heat oven to 375°F. Remove wrappers from chocolate pieces.
2. Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix
and vanilla; blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased
cookie sheets.
3. Bake 6 to 8 minutes or until very lightly browned (do not overbake). Remove from oven;
immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack.
Cool completley. Store in tightly covered container. About 48 cookies.

 

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Chocolate Chip Cookies made with HERSHEY'S SPECIAL DARK Chocolate Chips
Ingredients:
6 tablespoons butter, softened
1/3 cup butter flavored shortening
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
3/4 cup chopped nuts(optional)

Directions:
1. Heat oven to 350° F.
2. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated
sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Combine flour, baking
soda and salt; gradually beat into butter mixture. Stir in chocolate chips and nuts, if desired. Drop
by rounded teaspoons onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire
rack. Cool completely. About 3-1/2 dozen cookies.

Chocolate Chip KISSES Cookies
Ingredients:

48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES WITH ALMONDS Brand Milk Chocolates
1 cup (2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
CHOCOLATE DRIZZLE(recipe follows)

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add
flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon
dough around each chocolate piece, covering completely. Shape into balls; place on ungreased
cookie sheet.
3. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool
completely. Prepare CHOCOLATE DRIZZLE; drizzle over each cookie. About 4 dozen cookies.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds;
stir. If necessary, microwave at HIGH an additional 20 seconds at a time, stirring after each heating,
until chocolate is melted and mixture is smooth when stirred.

Chocolate Chip 'n Oatmeal Cookies
Ingredients:
1 package (about 18 oz.) yellow cake mix
1 cup quick-cooking rolled oats
3/4 cup (1-1/2 sticks) butter or margarine, softened
2 eggs
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
Directions:
1. Heat oven to 350°F.
2. Combine cake mix, oats, butter and eggs in large bowl; beat until well blended. Stir in chocolate
chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until very lightly browned. Cool slightly; remove from cookie sheet to
wire rack. Cool completely. About 4 dozen cookies.

Chocolate Drop Sugar Cookies
Ingredients:
2/3 cup butter, softened
1 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk or sour milk*
Additional sugar

Directions:
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat until fluffy. Stir
together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. Using
ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie
sheet.
3. Bake 13 to 15 minutes or until cookie springs back when touched lightly in center. While cookies
are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet
to wire rack. Cool completely. About 1 dozen cookies.
* To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.

Chocolate Oatmeal Cookies
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1-1/2 cups granulated sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking rolled oats
1/2 cup chopped nuts
Directions:
1. Heat oven to 350°F.
2. Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs
and vanilla. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing
well. Stir in oats and nuts. (Batter will be stiff.) Drop by rounded tablespoonfuls onto ungreased
cookie sheet.
3. Bake 11 to 12 minutes or until set; cookies will be slightly moist in center. Do not overbake.
Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Chocolate Thumbprint Cookies
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon salt
1 cup chopped nuts
VANILLA FILLING(recipe follows)
26 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Chocolates or pecan halves or candied cherry halves

Directions:
1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour,
cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1
hour or until firm enough to handle.
2. Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-inch balls. With fork, beat
egg white slightly. Dip each ball into egg white; roll in nuts. Place on prepared cookie sheet. Press
thumb gently in center of each cookie.
3. Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING. Remove wrappers
from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon
about 1/4 teaspoon filling into each thumbprint. Gently press chocolate piece in center of each
cookie. Cool completely. About 2 dozen cookies.
VANILLA FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine,
2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.
VARIATION: Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake as directed.
Top with VANILLA FILLING and pecan or walnut half.

 

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Design Your Own Chocolate Cookie
Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking soda

Directions:
1. Heat oven to 375 F.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs;
beat well.
3. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well
blended. Drop by rounded teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool
completely. About 5 dozen cookies.
VARIATIONS:
CHOCOLATE CHOCOLATE CHIP COOKIES: Add 2 cups (one 12 or 11.5-pkg.) HERSHEY'S
Semi-Sweet, MINI CHIPS, SPECIAL DARK or Milk Chocolate Chips to basic chocolate batter.
MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI
KISSES Milk Chocolates to basic chocolate batter.
MINT CHOCOLATE CHIP COOKIES: Add 1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint
Chocolate Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY'S Vanilla
Milk Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS: Add 1-2/3 cups (one 10 or 11-oz.
pkg.) REESE'S Peanut Butter or REESE'S Peanut Butter and Milk Chocolate Chips to basic
chocolate batter.
CHOCOLATE COOKIES WITH TOFFEE: Add 1 to 1-1/4 cups HEATH BITS 'O BRICKLE
Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly grease or
paper-line cookie sheets.

Double Peanut Butter and Milk Chocolate Chip Cookies
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1/3 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup HERSHEY'S Milk Chocolate Chips
1 cup REESE'S Peanut Butter Chips

Directions:
1. Heat oven to 350°F.
2. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat
well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk
chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
3. Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie
sheet. Remove to wire rack; cool completely. About 3 dozen cookies.

HERSHEY'S Classic Chocolate Chip Cookies
Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
Directions:
1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in
large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well.
Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie
sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire
rack. Cool completely. About 5 dozen cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20
minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup
HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.
SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup
HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and
bake as directed.
ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.
HIGH ALTITUDE DIRECTIONS (classic cookies):
- Increase flour to 2-2/3 cups.
- Decrease baking soda to 3/4 teaspoon.
- Decrease granulated sugar to 2/3 cup.
- Decrease packed light brown sugar to 2/3 cup.
- Add 1/2 teaspoon water with flour.
- Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges.

HERSHEY'S MINI KISSES Peanut Butter Blossoms
Ingredients:
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates
Directions:
1. Heat oven to 375°F.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar
and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Combine flour,
baking soda and salt; gradually add to peanut butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately place 3 chocolates on top of each
cookie, pressing down slightly. Remove from cookie sheet to wire rack. Cool completely. About 4
dozen cookies.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Chip Cookies

Ingredients:
2-1/4 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)

Directions:
1. Heat oven to 375°F.
2. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and
vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add
flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons
onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. About 5
dozen cookies.
PAN RECIPE: Prepare batter as above. Spread batter evenly in greased 15-1/2x10-1/2x1-inch jelly-
roll pan. Bake at 375°F. for 20 to 22 minutes or until cookie begins to pull away from sides of pan.
Cool completely in pan on wire rack. Cut into bars. About 48 bars.

 

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PB Fun Brownies
Ingredients:
1/2 cup (1 stick) butter or margarine
1 cup sugar
1 teaspoon vanilla extract
2 eggs
6 tablespoons HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1-1/3 cups (8-oz. pkg.) REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme, divided

Directions:
1. Heat oven to 350 F. Grease 8- or 9-inch baking pan.
2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or
until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each
addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Set
aside 2 tablespoons baking pieces; stir remaining pieces into batter. Spread batter in prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in
pan on wire rack.
4. Place remaining 2 tablespoons baking pieces in small microwave-safe bowl. Microwave at HIGH
15 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each
heating, until chocolate is melted and smooth when stirred. Drizzle over brownie surface.
Refrigerate until drizzle sets up. Cut into bars. About 16 bars.

Peanut Butter and Milk Chocolate Chip Tassies
Ingredients:
3/4 cup (1-1/2 sticks) butter, softened
1 package (3 oz.) cream cheese, softened
1-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 cup HERSHEY'S Milk Chocolate Chips, divided
1 cup REESE'S Peanut Butter Chips, divided
2 teaspoons shortening(do not use butter, margarine, spread or oil)
Directions:
1. Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until
well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch
balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in
diameter).
2. Heat oven to 350°F. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and
vanilla in small bowl; stir until smooth. Stir together milk chocolate chips and peanut butter chips.
Set aside 1/3 cup chip mixture; add remaining chips to egg mixture. Evenly fill muffin cups with
chip mixture.
3. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from
pan to wire rack.
4. Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl.
Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a
time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle
over tops of tassies. 3 dozen cookies

Peanut Butter Blossoms
Ingredients:
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar
and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking
soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies.

Peanut Butter Cup Cookies
Ingredients:
About 42 (13-oz. pkg.) REESE'S Peanut Butter Cups Miniatures
1/2 cup (1 stick) butter or margarine, softened
1/2 cup REESE'S Creamy Peanut Butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 egg white
1 tablespoon water
1 cup crushed corn flakes

Directions:
1. Heat oven to 375°F. Remove wrappers from peanut butter cups.
2. In large bowl, beat butter, peanut butter, brown sugar and granulated sugar until light and fluffy;
blend in egg. Stir together flour and baking soda; add to butter mixture. Shape dough into 1-inch
balls. Stir together egg white and water; beat with fork until foamy. Roll balls in egg white mixture,
then in crushed cereal. Place on ungreased cookie sheet; press with thumb or finger tips in center
making an indentation.
3. Bake 8 to 10 minutes or until cookies are set. Remove from oven; immediately press peanut
butter cup onto each cookie. Cool 1 minute; remove carefully from cookie sheet to wire rack. Cool
completely. About 3-1/2 dozen cookies.

 

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Peanut Butter Fun Filled Cookies
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1/3 cup REESE'S Creamy or Crunchy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups (8-oz. pkg.) REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme
Directions:
1. Heat oven to 350° F.
2. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well.
Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in baking pieces.
Drop by heaping teaspoons onto ungreased cookie sheet.
3. Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute; remove from
cookie sheet to wire rack. Cool completely. About 2-1/2 dozen cookies.

REESE'S Chewy Chocolate Cookies
Ingredients:
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
Directions:
1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well.
Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons
onto ungreased cookie sheet.
3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and
flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
About 4-1/2 dozen cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20
minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press
small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.
HIGH ALTITUDE DIRECTIONS:
-- Increase flour to 2 cups plus 2 tablespoons.
-- Decrease baking soda to 3/4 teaspoon.
-- Decrease sugar to 1-2/3 cups.
-- Add 2 teaspoons water with flour mixture.
-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.

Toffee Bits Cookies
Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

Directions:
1. Heat oven to 350 degrees. Lightly grease cookie sheet.
2. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and
vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating
until well blended. Stir in toffee bits.
3. Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly
browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen
cookies.

DESSERTS
Chocolate Fluted KISSES Cups
Ingredients:

1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips or 1 HERSHEY'S Milk Chocolate Bar (6 oz.), broken into pieces
24 HERSHEY'S KISSES Brand Milk Chocolates
PEANUT BUTTER FILLING(recipe follows)
Directions:
1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups.
2. Place small chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1
minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each
heating, just until chips are melted when stirred. With small brush, coat inside of paper cups with
melted chocolate.
3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently
peel paper from chocolate cups.
4. Prepare PEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate before
serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate
piece. About 24 servings.
PEANUT BUTTER FILLING
1 cup REESE'S Creamy Peanut Butter
1 cup powdered sugar
1 tablespoon butter or margarine, softened
Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling.

Chocolate Frozen Dessert
Ingredients:
1/2 cup (1 stick) butter or margarine, melted
1 package (16 oz.) chocolate sandwich cookies, crushed (about 4 cups)
1/2 gallon vanilla ice cream(in rectangular block)
CHOCOLATE SAUCE(recipe follows)
2/3 cup pecan pieces(optional)

Directions:
1. Stir together butter and crushed cookies in medium bowl. Press mixture onto bottom of 13x9x2-
inch pan or two 8-inch square pans.
2. Cut ice cream into 1-inch slices; place over crust, cutting slices to fit, if necessary. Cover; freeze
1 to 2 hours or until firm.
3. Uncover pan; spread CHOCOLATE SAUCE over ice cream. Sprinkle pecan pieces over top, if
desired. Cover; freeze until firm. About 16 to 18 servings.
CHOCOLATE SAUCE
1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups (12-oz. can) evaporated milk
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
Combine butter, powdered sugar, evaporated milk and chocolate chips in medium saucepan. Cook
over medium heat, stirring constantly, until mixture boils; boil and stir 8 minutes. Remove from
heat; cool to room temperature (about 1 hour). Stir until smooth. About 2-1/2 cups sauce.

Chocolate Mint Dessert
Ingredients:
1 cup all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
4 eggs
1-1/2 cups (16-oz. can) HERSHEY'S Syrup
MINT CREAM CENTER(recipe follows)
CHOCOLATE GLAZE(recipe follows)

Directions:
1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.
2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into
prepared pan.
3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely
in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour
CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving.
Cover; refrigerate leftover dessert. About 12 servings.
MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or
margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4
teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in
medium bowl; beat until smooth.
CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S Semi-
Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth.
Cool slightly.
CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3-inch squares; cut each square
diagonally into halves. About 24 triangles.
DOUBLE CHOCOLATE MINT DESSERT: HERSHEY'S Mint Chocolate Chips may be
substituted for HERSHEY'S Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de
menthe in Mint Cream Center.

 

[jglass]

Cookie Pizza
Ingredients:
1 package (18 oz.) refrigerated sugar cookie dough
12 assorted HERSHEY'S MINIATURES Chocolate Bars, unwrapped
1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips
1/4 cup REESE'S Peanut Butter Chips
1/4 cup HERSHEY'S Premier White Chips
1 bag (10-1/2 oz.) miniature marshmallows
1/4 cup HERSHEY'S MILK DUDS Milk Chocolate Covered Candies
Directions:
1. Heat oven to 350°F. Press cookie dough evenly onto 12-inch pizza pan. Bake 15 to 17 minutes or
until lightly browned. Meanwhile, break or cut chocolate bars into about 1/4-inch pieces.
2. Remove cookie from oven. Evenly sprinkle surface with chocolate chips, peanut butter chips,
white chips and chocolate bar pieces. Cover "toppings" with marshmallows. Sprinkle surface with
chocolate covered caramel candies. Return to oven; bake additional 5 minutes or until
marshmallows are puffed and lightly browned. Cool. Cut into triangles. About 12 slices.

Deep Dark Fudge Topping
Ingredients:
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1 cup whipping cream
1 teaspoon vanilla extract
Directions:
1. Stir together chocolate chips and whipping cream in medium microwave-safe bowl. Microwave
at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a
time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in
vanilla. Serve warm over ice cream or other desserts. About 2 cups sauce.

Hot Fudge Pudding Cake
Ingredients:
1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping

Directions:
1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and
salt. Stir in milk, butter and vanilla; beat until smooth.
2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated
sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot
water over top; do not stir.
3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes.
Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped
topping. About 8 servings.

PIES & TARTS
Chocolate and Vanilla Swirled Cheesepie
Ingredients:
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 extra serving-size packaged crumb crust (9 oz.)
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1/4 cup milk
Red raspberry jam(optional)

Directions:
1. Heat oven to 350°F.
2. Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix
thoroughly. Spread 2 cups batter in crumb crust.
3. Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute;
stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until
chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining
batter; blend thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl
with knife for marbled effect.
4. Bake 30 to 35 minutes or until center is almost set. Cool; refrigerate several hours or overnight.
Drizzle with warmed red raspberry jam, if desired. Cover; refrigerate leftovers. 8 servings.

Fudge-Bottomed Chocolate Layer Pie
Ingredients:
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips, divided
2 tablespoons plus 1/4 cup milk, divided
1 packaged chocolate crumb crust (6 oz.)
1-1/2 cups miniature marshmallows
1 tub (8 oz.) frozen non-dairy whipped topping, thawed and divided
Additional sweetened whipped cream or whipped topping(optional)
Directions:
1. Place 1/3 cup chocolate chips and 2 tablespoons milk in microwave-safe bowl. Microwave 30
seconds at HIGH (100%); stir. If necessary, microwave an additional 15 seconds at a time, stirring
after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of
crust. Refrigerate while preparing next step.
2. Place marshmallows, remaining 2/3 cup chocolate chips and remaining 1/4 cup milk in small
saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture
is well blended. Transfer to separate large bowl; cool completely.
3. Stir 2 cups whipped topping into cooled chocolate mixture; spread 2 cups mixture over chocolate
in crust. Blend remaining whipped topping and remaining chocolate mixture; spread over surface of
pie.
4. Cover; freeze several hours or until firm. Garnish as desired. Cover; freeze remaining pie. 6 to 8
servings.

Gone to Heaven Chocolate Pie
Ingredients:
9-inch baked pie shell
2/3 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups milk
2 tablespoons butter or margarine, softened
1 tablespoon vanilla extract
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
Sweetened whipped cream or whipped topping(optional)
Directions:
1. Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg
yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture.
2. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.
Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are
melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling.
Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and
remaining chocolate chips, if desired. 6 to 8 servings.

I Love Peanut Butter Pie
Ingredients:
PEANUT BUTTER CRUMB CRUST(recipe follows)
1-1/3 cups (8-oz. pkg.) REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme, divided
1/2 cup REESE'S Creamy Peanut Butter
1 package (3 oz.) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup powdered sugar
1/2 cup milk
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
Additional whipped topping or sweetened whipped cream
Directions:
1. Prepare PEANUT BUTTER CRUMB CRUST. Set aside 1/3 cup baking pieces for garnish.
Coarsely chop remaining baking pieces; set aside.
2. Combine peanut butter, cream cheese and vanilla in medium bowl; beat until smooth. Gradually
add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped
baking pieces. Pour into crust.
3. Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with
whipped topping and baking pieces. Cover; freeze leftover pie. 8 to 10 servings.
PEANUT BUTTER CRUMB CRUST: Heat oven to 350° F. Stir together 1-1/2 cups (about 45
wafers) vanilla wafer crumbs and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy or
Crunchy Peanut Butter and 3 tablespoons butter or margaine in small microwave-safe bowl.
Microwave at HIGH (100%) 30 seconds or until butter is melted and mixture is well blended when
stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie
plate. Bake 5 minutes. Cool completely.
NOTE: 1 extra serving-size packaged crumb crust (9 oz.) may be used instead of PEANUT
BUTTER CRUMB CRUST.

Velvety Chocolate Cream Pie
Ingredients:
1 - 9-inch pie crust, baked and cooled
3/4 cup sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
3/4 cup HERSHEY'S Semi-Sweet Chocolate Chips
3 tablespoons butter
2 teaspoons vanilla extract
Whipped topping
Additional HERSHEY'S Semi-Sweet Chocolate Chips
Directions:
1. Prepare pie crust, cool.
2. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk;
gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with
wire whisk, just until mixture comes to a boil. Remove from heat.
3. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is
smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three
to four hours or until firm. Garnish with whipped topping and chocolate chips. 8 servings.
VARIATION: COCONUT CHOCOLATE CREAM PIE: Prepare pie as above; stir in 1 cup
MOUNDS Sweetened Coconut Flakes with chocolate chips and butter.

 

[Mama Mangia]

you're hard work and generosity is greatly appreciated! thank you!

 

[jglass]

They were in .pdf that I converted to text file. Then I did the best I could to fix the formatting. That is the reason the lines are kinda off lol.