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.

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.

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.

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

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.