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.

[jglass]

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.

[jglass]

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.

[jglass]

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.

[jglass]

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.