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Creamy Orange-Chocolate Truffle Bars Recipe

Prep Time: 25 Minutes
Skill Level: Intermediate

Ingredients














1 cup LAND O LAKES Butter , softened
1/2 cup powdered sugar
1/4 teaspoon salt
1-1/4 cups Pillsbury BEST All Purpose Flour
1/2 cup Fisher Chef's Naturals Chopped Pecans
Base:
Truffle:
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
1 bag (12 oz.) HERSHEY'S SPECIAL DARK Chocolate Chips (2 cups)
2/3 cup Smucker's Sweet Orange Marmalade
Topping:
1 container (8 oz.) mascarpone cheese
1-1/3 cups granulated sugar
2/3 cup whipping cream
1 tablespoon grated orange peel (from 1 large orange)

Directions

1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco Original No-Stick Cooking
Spray.
2. In medium bowl, beat butter, powdered sugar and salt with electric mixer on medium
speed until fluffy. On low speed, gradually beat in flour until dough forms. Stir in pecans.
Spread mixture in pan. Bake 15 to 20 minutes or until golden brown. Cool completely,
about 30 minutes.
3. In medium microwavable bowl, microwave milk and chocolate chips uncovered on
High 1 minute; stir. Microwave up to 1 minute longer, stirring until smooth. Stir in
marmalade; spread over base. Refrigerate 1 hour or until set.

4. In medium bowl, beat cheese, granulated sugar and cream on medium speed until
smooth. Beat on high speed until mixture is thickened. Stir in orange peel. Spread over
truffle layer. Refrigerate 1 hour or until chilled. For bars, cut into 5 rows by 4 rows,
wiping knife after each cut. Store covered in refrigerator. 20 bars.

Crispy Chocolate Ice Cream Mud Pie Recipe

Prep Time: 37 Minutes
Skill Level: Intermediate

This recipe is a fun twist on ice cream cake. Enjoy making
your own crispy crust with rice cereal and chocolate.
Customize with any ice cream you want!

Ingredients





1/2 cup HERSHEY'S Syrup
1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet
Chocolate Chips
2 cups crisp rice cereal
4 cups (1 qt.) vanilla ice cream , divided
4 cups (1 qt.) chocolate ice cream , divided
Additional HERSHEY'S Syrup (optional)

Directions

1. Butter 9-inch pie plate.
2. Place 1/2 cup chocolate syrup and chocolate chips in medium microwave-safe bowl.
Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Reserve 1/4
cup chocolate syrup mixture; set aside. Add cereal to remaining chocolate syrup mixture,
stirring until well coated; cool slightly.

3. Press cereal mixture, using back of spoon, evenly on bottom and up sides of prepared
pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is firm. Spread half
of vanilla ice cream into crust; spoon reserved 1/4 cup chocolate syrup mixture over
layer. Spread half of chocolate ice cream over sauce.
4. Top with alternating scoops of vanilla and chocolate ice cream. Cover; return to freezer
until serving time. Drizzle with additional syrup just before serving. Makes 8 servings.

REESE'S Ice Cream Pie Recipe

Skill Level: Beginner

Ingredients



1 quart vanilla ice cream
P.B. CHIP ICE CREAM SAUCE (recipe follows)
1 packaged graham cracker crumb crust (6 oz.)
CHOCOLATE FUDGE SAUCE (recipe follows)

Directions


1. Place scoops of ice cream into crust. Cover; freeze until just before serving.
2. Cut into wedges; serve drizzled with P.B. CHIP ICE CREAM SAUCE and
CHOCOLATE FUDGE SAUCE. Cover and refrigerate leftover sauce. Makes 8 servings.
P.B. CHIP ICE CREAM SAUCE: Stir together 1 cup REESE'S Peanut Butter Chips, 1/3
cup evaporated milk, 2 tablespoons light corn syrup and 1 tablespoon butter in small
saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is
smooth; remove from heat. Stir in 1 teaspoon vanilla extract.
CHOCOLATE FUDGE SAUCE: Stir together 3 tablespoons HERSHEY'S Cocoa and
1/3 cup sugar in small saucepan; stir in 1/3 cup evaporated milk, 2 tablespoons butter and
1 tablespoon light corn syrup. Cook over low heat, stirring constantly with wire whisk,
until mixture boils; boil and stir 1 minute. Remove from heat; stir in 1/2 teaspoon vanilla
extract.

Dark and Decadent Swirled Cheesecake Recipe

Cool slightly. Cover. Microwave at MEDIUM (50%) 1 minute. Add chocolate and milk to remaining batter. if desired. 2. Beat cream cheese. until chocolate is melted and smooth when stirred. blend thoroughly. If necessary. Prepare CHOCOLATE CRUMB CRUST. refrigerate leftovers. sugar and vanilla in mixer bowl until well blended. stirring after each heating. Makes 12 servings. Garnish each slice with additional chocolate chips. Just before serving. 4. 3.* Cool. softened CHOCOLATE CRUMB CRUST (recipe follows) Fresh raspberries (optional) Mint sprigs (optional) 3/4 cup sugar Additional HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (optional) 1-1/2 teaspoons vanilla extract 3 eggs HERSHEY'S SPECIAL DARK Syrup (optional) 1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips 1/3 cup milk Directions      1. Bake 35 to 40 minutes or until center is almost set. microwave an additional 15 seconds at a time. Gently swirl with knife for marbled effect. Drop chocolate batter by tablespoonful onto vanilla batter. CHOCOLATE CRUMB CRUST . Place chocolate chips in medium microwave-safe bowl. Heat oven to 350°F. each) cream cheese . drizzle each plate with HERSHEY'S SPECIAL DARK Syrup. Spread 2-1/2 cups batter in prepared crust. refrigerate several hours or overnight. fresh raspberries and mint sprigs.Skill Level: Intermediate Ingredients            3 packages (8 oz. mix thoroughly. Add eggs. stir. if desired.

Press mixture onto bottom of 8-inch spring form pan. Pour in gelatin mixture. Ingredients           2 cups (1 pt. scraping bottom of bowl often. . let stand 2 minutes to soften. add whipping cream and vanilla. Refrigerate about 3 hours. thawed 1 cup sugar 1/4 cup boiling water Directions    1.)cold whipping cream 2 teaspoons vanilla extract 24 HERSHEY'S MINI KISSES Brand Milk Chocolates 1 envelope unflavored gelatin 2 tablespoons cold water 1 package packaged graham cracker crumb crust (6 or 9 oz. Beat on medium speed. 2. cocoa and melted butter in bowl blend well. Cool slightly. This chocolate mousse is a sweet treat for any occasion. beat until well blended. *Cheesecakes are less likely to crack if baked in a water bath. 3.      1-1/2 cups vanilla wafer crumbs (about 45 wafers. powdered sugar. Add boiling water. melted Combine vanilla wafer crumbs. stir until gelatin is completely dissolved and mixture is clear. Makes 8 servings. until mixture is stiff. Sprinkle gelatin over cold water in small bowl. Store covered in refrigerator. Chocolate Magic Mousse Pie Recipe Prep Time: 10 Minutes Skill Level: Intermediate Make this light and airy mousse pie for your family's next get together or any time. crushed) 6 tablespoons powdered sugar 6 tablespoons HERSHEY'S SPECIAL DARK Cocoa 6 tablespoons butter or margarine. Mix sugar and cocoa in large bowl. Garnish with whipped cream and chocolates.) 1/2 cup HERSHEY'S Cocoa 1 cup refrigerated whipped light cream in pressurized can or frozen whipped topping . Spoon into crust.

Set aside. 1/4 cup sugar. Add chocolate chips. Combine 1 cup sugar and water in small heavy saucepan. set aside. If it darkens in one spot. 3. 2. stirring constantly. custard cups. swirl pan around gently until mixture is a medium caramel color. . Immediately pour (about 1 tablespoon) caramel into bottom of twelve ungreased 5-oz. until mixture comes to a boil. divided Nonstick cooking spray Pinch of salt 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 3 egg yolks 4 eggs 2 cups (12-oz. pkg.Chocolate Lover's Flan Recipe Prep Time: 30 Minutes Skill Level: Expert Ingredients          1-1/2 cups sugar . about 5 to 10 minutes. Boil without stirring until mixture begins to caramelize. Heat oven to 325°F. cocoa and salt in medium saucepan. stir until melted and smooth. until mixture comes to a boil. Cook over medium heat. Combine milk. stirring constantly.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips 3 cups milk 1/4 cup water Directions    1. Remove from heat. ramekins or foil cupcake cups.

Remove from oven to wire rack. blend well. Makes 12 servings *To serve. Remove foil. Lightly spray inside of caramel filled cups with nonstick cooking spray. Garnish as desired. run knife around outer edge of cups and invert onto serving plate. egg yolks and remaining 1/4 cup sugar with wire whisk in large bowl until well blended. Place cups in one or two large pans.     4. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Gradually add chocolate mixture. Beat eggs. 5. Carefully divide custard mixture over caramel in prepared custard cups. Unmold* and serve warm or refrigerate in custard cups and serve cold. Classic Chocolate Mousse Recipe Prep Time: 10 Minutes Skill Level: Intermediate Ingredients          1 envelope unflavored gelatin 4 teaspoons HEATH BITS' O BRICKLE Toffee Bits or HERSHEY'S MINI KISSES Brand Milk Chocolates 1/4 cup boiling water 2 tablespoons cold water 2 cups (1 pt. Cover with aluminum foil. 6. Pour very hot water into pan to within 1/2-inch of tops of custard cups. cool in water bath for 30 minutes.)cold whipping cream 1/2 cup HERSHEY'S Cocoa 2 teaspoons vanilla extract 1 cup sweetened whipped cream 1 cup sugar Directions .

Cut horizontally to make 3 or 4 layers. Garnish with cherry pie filling. 8 servings. 2. until mixture is stiff. thawed. Garnish as desired. let stand 2 minutes to soften. Garnish with sweetened whipped cream HEATH Bits 'O Brickle Toffee Bits or HERSHEY'S MINI KISSES Brand Milk Chocolates. 3. Garnish with sweetened whipped cream and toffee. Cover top and sides of torte. if desired. Place bottom layer on serving plate. beat until well blended. Spread with mousse. 8 servings.       1. Refrigerate about 3 hours. topped with toffee bits or chocolate pieces.). stir until gelatin is completely dissolved and mixture is clear. Beat on medium speed. Spoon mousse into pastry shells. Mix sugar and cocoa in large bowl. Spoon into dessert dishes. Refrigerate about 2 hours or until ready to serve. Enjoy it with strawberries for a temperature and texture contrast. Pour in gelatin mixture. . Garnish with sweetened whipped cream. packaged graham cracker crust. VARIATIONS: CHOCOLATE MOUSSE PIE: Spoon mousse into 6 or 9-oz. 8 servings. CHOCOLATE MOUSSE PASTRY PUFFS: Use 2 packages (10 oz. CHOCOLATE MOUSSE TORTE: Use frozen pound cake (10-3/4-oz pkg. add whipping cream and vanilla. Refrigerate covered in refrigerator. Repeat layering. Refrigerate about 2 hours. Cool completely on wire rack.). Bake as directed on package. Cool slightly. Add boiling water. Hot Fudge Pudding Cake Baking Recipe Prep Time: 10 Minutes Skill Level: Beginner This chocolate hot fudge pudding cake is the perfect comfort treat after a long day. each) frozen puff pastry shells (6 shells per pkg. scraping bottom of bowl occasionally. Store covered in refrigerator. Sprinkle gelatin over cold water in small bowl. Refrigerate at least 30 minutes before serving.

Chocolate Mousse Cake Roll Recipe Prep Time: 30 Minutes Skill Level: Expert . Serve in dessert dishes. divided 1 cup all-purpose flour 1/2 cup HERSHEY'S Cocoa . Stir together remaining 1/2 cup granulated sugar. spooning sauce from bottom of pan over top. if desired. Makes 9 (1/2 cup) servings. Pour hot water over top. do not stir. Spread batter in ungreased 9-inch square baking pan. Heat oven to 350°F. Remove from oven. Stir in milk. baking powder and salt. 1/4 cup cocoa. Bake 35 to 40 minutes or until center is almost set. 2. 3. melted 1-1/2 teaspoons vanilla extract 1/2 cup packed light brown sugar 1-1/4 cups hot water Whipped topping (optional) Directions    1. Garnish with whipped topping. Combine 3/4 cup granulated sugar. flour. divided 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup butter or margarine . butter and vanilla. beat until smooth. sprinkle mixture evenly over batter. brown sugar and remaining 1/4 cup cocoa. let stand 15 minutes.Ingredients            1-1/4 cups granulated sugar .

Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar. 5.. CHOCOLATE MOUSSE FILLING . Chill 6 to 8 hours or overnight. generously grease foil. baking soda and salt. Serve drizzled with syrup and garnished as desired. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil. Ingredients              CHOCOLATE MOUSSE FILLING (recipe follows) 1/4 cup powdered sugar 4 eggs . Immediately roll cake and towel together starting from narrow end. Gently stir filling until of spreading consistency. place on wire rack to cool completely. Sift powdered sugar over top just before serving. Beat egg whites in large bowl until soft peaks form. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Prepare CHOCOLATE MOUSSE FILLING. 3. Cover. Spread batter evenly in prepared pan. Immediately loosen cake from edges of pan. refrigerate leftover cake roll. separated 1/2 cup plus 1/3 cup granulated sugar . Prepare cake. Only those with baking ambition will dare to venture. Carefully unroll cake. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. beating on low speed just until batter is smooth. 4. divided 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/3 cup HERSHEY'S Cocoa 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/3 cup water 1 teaspoon Additional powdered sugar HERSHEY'S Syrup (optional) Directions        1. gradually add 1/2 cup granulated sugar. beating until stiff peaks form. remove towel. Gradually add remaining 1/3 cup granulated sugar. 2. reroll cake. Refrigerate several hours.. Makes 18 servings. Carefully peel off foil.This cake provides the perfect combination of light chocolate mousse and dense chocolate cake. add to egg yolk mixture alternately with water. Spread cake with filling. Stir together flour. cocoa. Gradually fold chocolate mixture into beaten egg whites until well blended. baking powder. invert onto prepared towel.* Heat oven to 375°F. continue beating 2 additional minutes. 6.

Cook over medium heat. Keep cake rolled tightly and covered well so that it doesn't get dry. until mixture just begins to boil.)cold whipping cream 2 teaspoons vanilla extract 24 HERSHEY'S MINI KISSES Brand Milk Chocolates 1 envelope unflavored gelatin 2 tablespoons cold water 1 package packaged graham cracker crumb crust (6 or 9 oz. About 3 cups filling. Cover. This chocolate mousse is a sweet treat for any occasion. 2. stir in milk. * Cake may be prepared up to two days in advance.) 1/2 cup HERSHEY'S Cocoa 1 cup refrigerated whipped light cream in pressurized can or frozen whipped topping . 3. Stir together sugar and gelatin in small saucepan. Immediately add chocolate chips. cool to room temperature.          1/4 cup sugar 1 teaspoon unflavored gelatin 1/2 cup milk 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips 2 teaspoons vanilla extract 1 cup (1/2 pt. Beat whipping cream in small bowl until stiff. Ingredients           2 cups (1 pt. refrigerate until ready to use. folding gently just until blended. Stir in vanilla. Let stand 2 minutes to soften gelatin. Chocolate Magic Mousse Pie Recipe Prep Time: 10 Minutes Skill Level: Intermediate Make this light and airy mousse pie for your family's next get together or any time. Remove from heat. Gradually add chocolate mixture. stir until melted.) cold whipping cream 1. stirring constantly. thawed 1 cup sugar 1/4 cup boiling water Directions .

Add 1/2 cup small chocolate chips to remaining batter. until mixture is stiff. Cool slightly. softened 1-1/4 cups sugar . beat until well blended. Spoon into crust. Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Garnish with whipped cream and chocolates. Add boiling water. cream cheese and chocolate chips. gradually add to butter mixture. set aside. stir. Stir together flour and cocoa. scraping bottom of bowl often. Makes 8 servings. Place remaining chips in medium microwave-safe bowl. Chocolate Swirled Chocolate Chip Cheesecake Recipe Prep Time: 22 Minutes Skill Level: Intermediate Make a new tradition with this swirled chocolate chip cheesecake. divided 1/4 teaspoon salt 1 cup all-purpose flour 1/4 cup HERSHEY'S Cocoa 2 packages (8 oz. Microwave at MEDIUM in 15 second increments until chocolate is melted and smooth when stirred. gently swirl with knife for marbled effect. Press dough onto bottom of 8. stir until gelatin is completely dissolved and mixture is clear. Ingredients          1/2 cup (1 stick) butter or margarine . Sprinkle gelatin over cold water in small bowl. Add eggs and vanilla. Refrigerate about 3 hours. blending well. Remove 1 cup batter. 2. made with cocoa.   1. Heat oven to 350°F. divided Directions    1. add whipping cream and vanilla. beat until well blended. beating until soft dough forms. Beat on medium speed. 3. pour over crust. Beat butter. 3.or 9-inch springform pan. Drop by spoonfuls onto batter in pan. 2. Mix sugar and cocoa in large bowl. Microwave at MEDIUM (50%) 1 minute. . 1/2 cup sugar and salt in small bowl until smooth. Gradually add to reserved batter. let stand 2 minutes to soften. Pour in gelatin mixture. Store covered in refrigerator. softened 2 eggs 2 teaspoons vanilla extract 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate . each) cream cheese .

divided 1-1/3 cups sugar 3 tablespoons all-purpose flour . soft chocolate center is the perfect way to end a dinner party. Garnish as desired. cooled 5 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar . Cover. immediately loosen cake from side of pan. broken into pieces 3 cups milk . refrigerate until chilled. 4. With knife. It's rich. Classic Chocolate Cream Pie Recipe Prep Time: 10 Minutes Skill Level: Intermediate Impress your friends with this creamy chocolate pie. Bake 35 to 40 minutes until cheesecake is firm and top is slightly puffed. Makes 12 servings. refrigerate leftover cheesecake. Cool completely. Ingredients      9-inch baked pastry shell or crumb crust . Cover.

press plastic wrap directly onto surface. stirring constantly with wire whisk. refrigerate until well chilled. Make it a new family dinner tradition by serving with your family's favorite garnish. cornstarch and salt in medium bowl. if desired. stirring constantly. 3. Combine chocolate and 2 cups milk in medium saucepan. set aside. Remove from heat. Prepare pastry shell. Gradually add to chocolate mixture. 4. Remove from heat. stir into sugar mixture. Chocolate Cheesecake Baking Recipe Prep Time: 15 Minutes Skill Level: Beginner The family will love this dense chocolate cheesecake.      3 tablespoons cornstarch 1/2 teaspoon salt 3 egg yolks 2 tablespoons butter or margarine 1-1/2 teaspoons vanilla extract Sweetened whipped cream (optional) Directions     1. Cook over medium heat. Ingredients . Cool. cool. Stir together sugar. cook over medium heat. boil and stir 1 minute. Top with whipped cream. just until mixture boils. Blend remaining 1 cup milk into egg yolks. flour. Makes 8 servings. until mixture boils. Pour into prepared pastry shell. stir in butter and vanilla. 2.

4. Cover. Microwave at HIGH (100%) 30 seconds or until melted. Prepare CHOCOLATE CRUMB CRUST. French Yule Log Recipe Prep Time: 45 Minutes Skill Level: Expert .       CHOCOLATE CRUMB CRUST (recipe follows) 1/4 cup (1/2 stick) butter or margarine 1/2 cup HERSHEY'S Cocoa 3 packages (8 oz. garnish as desired. Garnish as desired. Bake 1 hour and 5 minutes or until set. Cool completely. blend well. 2. set aside. Stir in 11/2 cups vanilla wafer crumbs (about 45 wafers. beat well. crushed). Gradually beat in sweetened condensed milk until smooth. 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa. Add cocoa mixture. Makes 12 servings.) Remove pan from oven to wire rack. softened 1 can (14 oz. Pour batter into prepared pan. remove side of pan. Heat oven to 300°F. (Center will be soft. Add eggs and vanilla. Place butter in medium microwave-safe bowl. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch spring form pan. 3. refrigerate leftover cheesecake. Stir in cocoa until smooth. Beat cream cheese in large bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. loosen cake from side of pan. CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-safe bowl.) sweetened condensed milk (not evaporated milk) 4 eggs 1 tablespoon vanilla extract Directions      1. each) cream cheese . beat well. To serve.

Stir in vanilla and almond extracts. beating until stiff peaks form. Line 15x10 1/2-inch jelly-roll pan with foil.This soft multilayer cake features vanilla cream filling and a cocoa frosting. Place one cake layer on serving plate. flour. WHIPPED CREAM FILLING: Makes about 3 cups filling . Refrigerate about 1 hour before frosting. Heat oven to 350°F. if desired. Combine almonds. 6. Spread one-third (about 1 cup) filling evenly over cake layer. baking soda and salt. cocoa. divided 3/4 cup granulated sugar . Swirl frosting with spatula or score with fork to resemble bark. Cut into four equal rectangles approximately 3 1/2x10 inches. beating on low speed just until blended. Spread batter evenly in prepared pan. Repeat with remaining cake and filling. 2. top with another cake layer. Cool completely. Gradually add remaining 1/4 cup granulated sugar. Beat egg whites in large bowl until foamy. Prepare WHIPPED CREAM FILLING. refrigerate leftover dessert. 3. generously frost sides and top of cake loaf. Bake 16 to 18 minutes or until top springs back when lightly touched. Ingredients              4 eggs . divided 3/4 cup ground blanched almonds 1/3 cup all-purpose flour 1/3 cup HERSHEY'S Cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup water 1 teaspoon vanilla extract 1/4 teaspoon almond extract WHIPPED CREAM FILLING (recipe follows) CREAMY COCOA LOG FROSTING (recipe follows) 1/4 cup powdered sugar Directions        1. Prepare CREAMY COCOA LOG FROSTING. Beat egg yolks in medium bowl 3 minutes on medium speed of mixer. add alternately with water to egg yolk mixture. generously grease foil. Garnish with shaved chocolate and chocolate leaves. 5. Carefully fold chocolate mixture into beaten egg whites. Gradually add 1/2 cup granulated sugar. Carefully remove foil. Cool in pan on wire rack 10 minutes. Cover. remove from pan onto prepared towel. Refrigerate at least 4 hours before serving. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar. beating another 2 minutes until thick and lemon-colored. immediately fill and assemble cake layers. 4. ending with cake layer.

Cut the cake into heart shapes with your kids for a new family tradition! Ingredients   1/2 cup (1 stick) butter or margarine . Beat butter. softened 1-1/2 cups sugar . ERSHEY'S Red Velvet Cake Recipe Prep Time: 20 Minutes Skill Level: Intermediate Show your love for your family by making this red velvet cake recipe. beating until smooth and of spreading consistency.             1 1/2 cups cold whipping cream 1/3 cup powdered sugar 1 teaspoon vanilla extract Combine whipping cream. Add remaining cocoa mixture alternately with milk. powdered sugar and vanilla in large bowl. CREAMY COCOA FROSTING: Makes 2 1/2 cups frosting 3 1/2 cups powdered sugar 1/2 cup HERSHEY'S Cocoa 1/2 cup (1 stick) butter or margarine. softened 2 tablespoons light corn syrup 2 teaspoons vanilla extract 1/3 cup milk Combine powdered sugar and cocoa. corn syrup and vanilla in medium bowl until smooth. 1/2 cup cocoa mixture. Beat until cream is stiff. Makes 18 servings.

Cool completely in pan on wire rack. garnish with chocolate chips. HERSHEY'S RED VELVET CUPCAKES: Line about 28 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups. Frost as desired. Heat oven to 350°F. Fiesta Fantasy Cake Recipe . 3. Bake at 350°F about 20 minutes or until wooden pick inserted in centers comes out clean. Beat butter and sugar in large bowl. Frost. Stir together flour. Pour into prepared pan. Bake at 350°F for 30 to 35 minutes or until wooden pick inserted in center comes out clean. fill each muffin cup about 1/2 full with batter. Cool completely in pan on wire rack. beating well. Prepare batter as above. **Cake can also be baked in two greased and floured 9-inch round baking pans.           2 eggs 1 teaspoon vanilla extract 1 cup buttermilk or sour milk * 2 tablespoons (one 1-oz. VARIATION: For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide). Frost and decorate as directed. 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 to 2 cans (16 oz. each) ready-to-spread vanilla frosting HERSHEY'S Mini Chips Semi-Sweet Chocolate or HERSHEY'S Milk Chocolate Chips (optional) Directions        1. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. Cool 10 minutes. remove from pans. if desired. Frost as desired. Cool completely. About 28 cupcakes. Grease and flour 13x9-inch baking pan. add eggs and vanilla. add alternately to butter mixture with buttermilk mixture. Stir together buttermilk and food color. Stir in baking soda and vinegar. Makes 12 servings. cocoa and salt. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. cut cake into 12 hearts. mixing well.** 2.

Beat in coffee liqueur or coffee and vanilla.Prep Time: 45 Minutes Skill Level: Expert A delicious twist on a classic chocolate cake recipe. Combine flour. Set aside. softened 3 eggs 1 tablespoon coffee liqueur or strong coffee 1/2 teaspoon vanilla extract 1 container (8 oz. 2. Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined. Add flour mixture and sour cream alternately to sugar . cocoa. Add eggs. beating well after each addition. Grease and flour two 9-inch round cake pans. Heat oven to 350°F.) dairy sour cream 3/4 cup boiling water CHOCOLATE MOUSSE (recipe follows) CHOCOLATE FROSTING (recipe follows) Directions   1. make this real-live cake for your friends as a grand finale to your dinner party. baking soda and salt. Ingredients              2 cups sifted cake flour or 1-3/4 cups sifted all-purpose flour 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa 2 teaspoons baking soda 1/4 teaspoon salt 2 cups packed light brown sugar 2/3 cup butter . one at a time.

Cook over medium heat. Add 1-1/2 cups whipping cream and 1 teaspoon vanilla extract. Beat on low speed of mixer until stiff peaks form. Pour into prepared pans. processing 10 to 20 seconds or until chocolate is completely melted. Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form. Pour into large bowl. one tablespoon at a time. stirring constantly. scraping side of bowl constantly. Place one layer on serving plate. Cover. With food processor running. Repeat layering with two of the remaining layers and remaining mousse. Add 1/4 cup coffee liqueur or strong coffee and 1 tablespoon vanilla extract through feed tube. Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean. Place remaining cake layer on top.) By hand. pkg. Cool completely. Makes about 3 cups. remove from pans to wire racks. Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan. 3.      mixture. until sugar is dissolved and mixture is just boiling. Cool in pans on wire racks 10 minutes. stir in milk. spread with one-third of the mousse (about 1 cup). frost cake top and sides. (Mixture will be very stiff. Split each cake layer horizontally to make four layers total. cover and process until finely ground. refrigerate at least 30 minutes. Scrape side of food processor bowl. process 10 to 20 seconds or until smooth. Black Magic Cake Recipe . Prepare CHOCOLATE FROSTING. Cover. Makes about 3 cups. Fold whipped cream into chocolate mixture. CHOCOLATE FROSTING: Stir together 1-1/2 cups sifted powdered sugar and 2/3 cup sifted HERSHEY'S SPECIAL DARK Cocoa in medium bowl. 4. Stir in boiling water until blended. cool about 10 minutes or until mixture is room temperature. refrigerate at least 2 hours before serving. Makes 12 servings. Prepare CHOCOLATE MOUSSE. to make desired spreading consistency. beating after each addition just until combined.) HERSHEY'S Semi-Sweet Chocolate Chips in a food processor bowl. CHOCOLATE MOUSSE: Place 2 cups (12-oz. pour hot cream through feed tube.

Stir together sugar. flour.Prep Time: 15 Minutes Skill Level: Beginner A moist and magical cake recipe that will have your friends demanding seconds. Bake 50 to 55 minutes for fluted tube pan. Grease and flour 12-cup fluted tube pan. buttermilk. baking soda. 30 to 35 minutes for round pans. Frost as desired. Cool completely. two 9-inch round baking pans or one 13x9x2-inch baking pan. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. baking powder and salt in large bowl. Really Chocolate Cake Recipe Skill Level: Intermediate This really chocolate cake is topped with a rich chocolate fudge frosting topping. coffee. 3. beat on medium speed of mixer 2 minutes (Batter will be thin). Cool 10 minutes. 2. Pour batter evenly into prepared pan. Loosen cake from side of pan and remove from pans to wire racks. 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Ingredients            2 cups sugar 1/2 cup vegetable oil 1 teaspoon vanilla extract 1 cup buttermilk or sour milk * 2 eggs 1 teaspoon salt 2 teaspoons baking soda 1 teaspoon baking powder 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water 3/4 cup HERSHEY'S Cocoa 1-3/4 cups all-purpose flour Directions     1. oil and vanilla. Personalize it using different cake pans or by adding buttercream icing. Makes 12 servings. cocoa. Heat oven to 350°F. Add eggs. .

CHOCOLATE FUDGE FROSTING 3/4 cup (1-1/2 sticks) butter or margarine. milk. Makes 12 servings. Stir together sugar. melted 1 cup HERSHEY'S Cocoa 4 cups powdered sugar . Stir in boiling water. remove from pans to wire racks. 2. Cool 10 minutes. Add eggs. beat on medium speed of electric mixer 2 minutes. Heat oven to 350°F.Ingredients            2 cups sugar 1-3/4 cups all-purpose flour 1 cup HERSHEY'S Cocoa 1 tablespoon baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water CHOCOLATE FUDGE FROSTING (recipe follows) Directions        1. Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean and the top springs back when touched gently. Cool completely. Grease and flour two 9-inch round baking pans. 3. baking powder and salt in large bowl. cocoa. flour. Pour batter into prepared pans. Frost with CHOCOLATE FUDGE FROSTING. oil and vanilla.

2. 1/2 teaspoon at a time. Add cocoa. If necessary add additional milk. stirring until smooth.    1/2 cup milk 2 teaspoons vanilla extract 1. beating until spreading consistency. Gradually beat in powdered sugar. milk and vanilla. beating until smooth. Place melted butter in large mixer bowl. About 3 cups frosting. Gluten-Free HERSHEY'S "Perfectly Chocolate" Chocolate Cake Recipe Prep Time: 21 Minutes Who knew you could put "gluten free" and "delicious chocolate cake" in the same sentence? Ingredients             2 cups sugar 1-3/4 cups gluten free all-purpose baking mix 3/4 cup HERSHEY'S Cocoa 1 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows) .

Makes 12 servings. Grease two 9-inch round baking pans. Heat oven to 350°F. NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use. oil and vanilla. Stir together sugar. Add small amount of additional milk. Alternately add powdered sugar and milk. Add eggs. salt. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. remove from pans to wire racks. About 2 cups frosting. cocoa. 2. Cool completely. Stir in cocoa. beat on medium speed of mixer 2 minutes. Stir in vanilla. beating to spreading consistency. dust with cocoa. Pour into prepared pans. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. milk. if needed. Peanut-Cream Frosted Cocoa Cake Recipe Prep Time: 35 Minutes Skill Level: Expert Ingredients      1/2 cup HERSHEY'S Cocoa 1/2 cup (1 stick) butter or margarine 1/2 cup shortening 1 cup water 1-3/4 cups all-purpose flour . Stir in boiling water (batter will be thin). baking mix. baking powder and baking soda in large bowl.Directions            1. 3.

       2 cups sugar 1 teaspoon baking soda 1/2 cup buttermilk 2 eggs 1 teaspoon vanilla extract PEANUT BUTTER CREAM (recipe follows) COCOA GLAZE (recipe follows) Directions        1. grease and flour wax paper.) REESE'S Peanut Butter Chips in small saucepan. COCOA GLAZE: Melt 2 tablespoons butter or margarine in microwave. stirring constantly. Cool 10 minutes. until thickened. Remove from heat. sugar and baking soda in large bowl. remove from pans to wire racks. Makes 12 servings. Combine flour. PEANUT BUTTER CREAM: Combine 1/2 cup whipping cream and 1 package (10 oz. Cool to room temperature. Beat in buttermilk. Fold in remaining whipped cream. Line two 9-inch round baking pans with wax paper. Pour into pans. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. until chips melt and mixture is smooth. Cool completely. Gradually add 1/2 cup powdered sugar. stirring constantly. 3-1/2 cups. Heat oven to 350°F. add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. bring to boil over medium heat. Drizzle with COCOA GLAZE. Spread half of PEANUT BUTTER CREAM between layers. Beat 1-1/2 cups whipping cream until stiff. stirring often. spread remaining cream on top of cake. 4. 2. Drizzle over top of cake. Stir in cocoa mixture until blended. Refrigerate 30 minutes. Classic Boston cream pie Recipe . Stir in 1/4 teaspoon vanilla. Store covered in refrigerator. 3. Combine first 4 ingredients in saucepan. eggs and vanilla until blended. allowing some to run down sides. Cook over low heat. Stir one-third into peanut butter mixture. beating with whisk until smooth.

Cool 10 minutes. until mixture . Cook over medium heat. cut side down. 3. baking powder and salt. spread filling over layer. Refrigerate several hours or until cold. Top with remaining layer. slightly beaten 1 tablespoon butter or margarine 1 teaspoon vanilla extract Stir together sugar and cornstarch in medium saucepan. Using long serrated knife.Prep Time: 21 Minutes Skill Level: Expert A decadent cake with creamy filling covered in chocolate. Stir together flour. stirring constantly. Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Heat oven to 350°F. add alternately with milk to shortening mixture. RICH FILLING 1/3 cup sugar 2 tablespoons cornstarch 1-1/2 cups milk 2 egg yolks. Prepare DARK COCOA GLAZE. allowing glaze to drizzle down sides. gradually add milk and egg yolks. Pour batter into prepared pan. stirring until blended. Pour glaze over top of cake. Beat shortening. this recipe will have all your friends and family wanting more. Place 1 layer on serving plate. Try it tonight! Ingredients           1/3 cup shortening 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk RICH FILLING (recipe follows) DARK COCOA GLAZE (recipe follows) Directions             1. remove from pan to wire rack. Cool completely. Prepare RICH FILLING. cut side up. Cover. sugar. cut cake horizontally into two even layers. refrigerate leftover dessert. Makes 12 servings. 4. 2. eggs and vanilla in large bowl until fluffy. Grease and flour one 9-inch round baking pan.

Remove from heat. beating with whisk until smooth. remove from heat.       comes to a boil. pkg. About 3/4 cup glaze. stir in butter and vanilla. Boil and stir 1 minute. cool slightly. refrigerate several hours until cold. DARK COCOA GLAZE 3 tablespoons water 2 tablespoons butter or margarine 3 tablespoons HERSHEY'S Cocoa 1 cup powdered sugar 1/2 teaspoon vanilla extract Heat water and butter in small saucepan over medium heat until mixture begins to boil. Gradually add powdered sugar and vanilla.) HERSHEY'S Cinnamon Chips Directions . divided 1 egg 10 tablespoons butter . Quick Cinnamon Sticky Buns Recipe Skill Level: Intermediate Ingredients        1 cup hot water (120° to 130°F) 1 cup packed light brown sugar . softened and divided 2 tablespoons granulated sugar 1 package (16 oz. Cover. Immediately stir in cocoa.) hot roll mix 1-2/3 cups (10-oz.

seal edges. blueberries or other fresh fruit slices 12 tablespoons Whipped topping or sweetened whipped cream Directions  1. 12 cinnamon buns. in each prepared pan. with knife. Cut into 1-inch-wide slices with floured knife. using additional flour if necessary. Grease two 9-inch round baking pans. Heat oven to 350°F. Knead 5 minutes or until smooth. At least 2 hours in advance. Sprinkle with remaining 1/2 cup brown sugar and cinnamon chips. squares) Brownie pieces 3 cups Ice Cream (any flavor) 12 tablespoons HERSHEY'S Syrup 1 1/2 cups Strawberries.     1. Spread with remaining 4 tablespoons butter. roll into 15 x 12-inch rectangle. Turn dough onto lightly floured surface. spread half of mixture in bottom of each prepared pan. Using spoon. To shape: Using lightly floured rolling pin. yeast packet and granulated sugar in large bowl. Starting with 12-inch side. loosen around edges of pan. Uncover rolls. shape into ball. Cool 2 minutes in pan. Cover with towel. Combine contents of hot roll mix package. . roll tightly as for jelly roll. stir in water. Arrange 6 slices. let rise in warm place until doubled. 3. prepare CHOCOLATE SHELLS. Combine 1/2 cup brown sugar and 4 tablespoons softened butter in small bowl until smooth. 2. about 30 minutes. Bake 25 to 30 minutes or until golden brown. Set aside. Invert onto serving plates. pressing lightly into dough. Chocolate Cup Brownie Sundae Recipe Prep Time: 20 Minutes Skill Level: Intermediate Ingredients       CHOCOLATE SHELLS (recipe follows) 6 pieces (2 in. Serve warm or at room temperature. 5. cut sides down. With lightly floured hands. 2 tablespoons butter and egg until dough pulls away from sides of bowl. 4.

refrigerate until ready to use. *2/3 cup HERSHEY'S MINI KISSES Brand Milk Chocolates may be substituted for HERSHEY'S Brand Milk Chocolates. reheat chocolate at MEDIUM for a few seconds. Top with ice cream. Place brownie pieces in bottom of chocolate shell. stir. recoat any thin spots with melted chocolate. Cinnamon Sour Cream Cake Recipe Prep Time: 20 Minutes Skill Level: Beginner Ingredients        3 cups plus 2 tablespoons all-purpose flour . (If necessary. Cool slightly. CHOCOLATE SHELLS: 1. For each sundae. 2 hours or overnight.     2. microwave at MEDIUM an additional 10 seconds at a time. fresh fruit and whipped topping. remove foil from outside of chocolate shell. 6 cups. If necessary. Place 24 unwrapped HERSHEY'S KISSES Brand Milk Chocolates* or HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute.) Refrigerate cups until very firm. Refrigerated coated cups 10 minutes or until set. Cover. Line 6 muffin cups (2-1/2 inches in diameter) with foil or paper baking cups. stirring after each heating. divided 2 cups granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 container (8 oz. Coat inside of pleated surfaces and bottom of bake cups thickly and evenly with melted chocolate using a soft-bristled pastry brush. until chocolates are melted and smooth when stirred. 2.) dairy sour cream 4 eggs 2 teaspoons vanilla extract . Garnish with syrup.

Generously grease and flour 12-cup fluted tube pan. Heat oven to 350°F. 2. Pour batter into prepared pan. 3. Add remaining sour cream mixture. Combine 3 cups flour. Add butter and 1 cup sour cream mixture to flour mixture. softened 1/4 cup plus 2 tablespoons frozen egg substitute . thawed 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 2/3 cup skim milk 1 teaspoon vanilla extract . Beat on low speed until thoroughly combined. gently stir into batter. eggs and vanilla with fork or whisk in medium bowl until smooth. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated. Cool 20 minutes. pkg. beat on medium speed until fluffy. granulated sugar. if desired. baking powder and salt in large bowl. Beat sour cream. Makes 12 servings. Sprinkle with powdered sugar. Lighter-Than-Spring Chocolate Torte Recipe Skill Level: Intermediate Ingredients         1/2 cup sugar 1/3 cup 56-60% vegetable oil spread . remove from pan to wire rack. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. softened 1-2/3 cups (10-oz.) HERSHEY'S Cinnamon Chips Powdered sugar (optional) Directions     1. 4. Cool completely. beat 1 minute on high speed.   1-1/4 cups (2-1/2 sticks) butter or margarine .

3.  1 cup all-purpose flour CHOCOLATE FILLING (recipe follows) Directions            1. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. let stand 2 minutes to soften. Beat vegetable oil spread and sugar until well blended. sugar. 2. spread half of filling on top of each layer. remove wax paper. 12 servings. Chocolate Bavarian Pie Recipe Prep Time: 23 Minutes Skill Level: Intermediate . Pour in gelatin mixture. Heat oven to 350°F. Prepare CHOCOLATE FILLING. cover and refrigerate. beating well. Use immediately. add alternately with milk to sugar mixture. Invert onto wire rack. Stack layers. Stir together flour. stir until gelatin dissolves and mixture is clear. Add boiling water. cool in pans 10 minutes. CHOCOLATE FILLING: 1 teaspoon unflavored gelatin 1 tablespoon cold water 2 tablespoons boiling water 1 envelope (1. Divide batter into prepared pans. cocoa.) dry whipped topping mix 2 tablespoons sugar 1 tablespoon HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa Sprinkle gelatin over cold water. Beat topping mix. line bottoms with wax paper. Grease and flour paper. Grease and flour two 8-inch round layer pans. baking powder and baking soda. add egg substitute and vanilla. Cool completely. beat until blended and stiffened. cocoa (plus skim milk and vanilla as directed on package) in small bowl until topping thickens.3 oz. Cool 10 minutes. Refrigerate leftover cake.

refrigerate until almost set. Makes 8 servings. 3. stir until melted. 2. Beat whipping cream in small bowl on high speed of mixer until stiff. Remove from freezer 10 to 15 minutes before serving. Add corn syrup. refrigerate* until set. Chocolate French Toast Recipe Prep Time: 5 Minutes Skill Level: Beginner .Serve this chilled pie after a family dinner with a warm cup of coffee or a cold glass of milk. stand several minutes to soften. Stir in remaining 3/4 cup milk and vanilla. On low speed. drizzle each pie slice with chocolate syrup. at least 3 hours. add whipped cream to chocolate mixture. Just before serving. divided 2/3 cup sugar 6 tablespoons HERSHEY'S Cocoa 1 tablespoon light corn syrup 2 tablespoons butter 3/4 teaspoon vanilla extract 1 cup (1/2 pt. Remove from heat. Beat chocolate mixture on medium speed until smooth. Cool. Pour into prepared crust. beating just until blended. Ingredients           1 envelope unflavored gelatin 1-3/4 cups milk . Sprinkle gelatin over 1 cup milk in medium saucepan. Stir together sugar and cocoa. * Variation: FROZEN CHOCOLATE BAVARIAN PIE: Freeze pie 4 to 6 hours or overnight. Cover. Cook. refrigerate leftover pie. cooled 1/4 cup HERSHEY'S Syrup Directions     1. stirring constantly.)cold whipping cream 1 baked 9-inch pie crust or crumb crust . until mixture boils. Pour into large bowl. Add butter. add to milk mixture. It's a delicious treat in both hot and cold weather.

Dessert for breakfast is always a special joy for the kids. 3. 5 servings ( 2 bread slices plus 1/2 cup strawberries) Chocolate and Caramel-Cinnamon Roll Skewers Recipe Skill Level: Intermediate . 2. in large bowl until smooth. if desired. vanilla. Try adding cocoa to your French toast batter for a sweet variation of a classic breakfast dish. Ingredients           10 teaspoons soft margarine (contains no partially hydrogenated oil) 1/8 teaspoon salt 1/4 teaspoon cinnamon (optional) 2 tablespoons HERSHEY'S Cocoa 1/4 teaspoon vanilla extract 2-1/2 cups fresh strawberries . Serve immediately with 1 teaspoon soft margarine per slice. Place on griddle. sliced 10 slices whole wheat bread 3 tablespoons sugar 3 large eggs 3/4 cup 1% milk Directions     1. Cook about 2 to 4 minutes on each side. cocoa. if necessary. salt and cinnamon. sugar. Grease griddle with margarine. Dip bread in egg mixture. Beat eggs. Heat griddle or skillet over medium-low heat. milk.

Microwave at MEDIUM (50%) 15 to 25 seconds or until softened. cut off tiny corner of bag. Ingredients  6 tablespoons butter or margarine . Generously drizzle caramel mixture lengthwise over cinnamon roll strips. Bake 13 to 19 minutes or until golden brown. place chocolate chips and oil. Gently squeeze bag until icing is smooth. heat caramels and milk. 5 servings Peanut Butter and Milk Chocolate Chip Brownie Bars Recipe Skill Level: Intermediate Seriously delicious brownies with REESE’S Peanut Butter and milk chocolate chips. Separate dough into 5 rolls. Serve warm. Squeeze bag to drizzle chocolate crosswise over cinnamon roll strips. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Gently squeeze bag until chocolate is smooth. Place on cookie sheet. roll in pecans. Unroll each roll into a strip. in 2-quart saucepan over low heat. Meanwhile. 3. Place pecans on piece of waxed paper. 2. 4. Place reserved icing in small re-sealable freezer plastic bag. melted . seal bag. Microwave on High 10 seconds or until softened. stirring occasionally. Heat oven to 350°F. Squeeze bag to drizzle icing crosswise over cinnamon roll skewers. In small re-sealable freezer plastic bag. reserve icing. Return to cooling rack.Ingredients        1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing 5 (12 or 10-inch) wooden skewers 25 (from 14-oz bag) caramels. Place piece of waxed paper under cooling rack. unwrapped 1 tablespoon milk 3/4 cup Fisher® Chef’s Naturals® Chopped Pecans 3/4 cup HERSHEY’S Milk Chocolate Chips 1 teaspoon Crisco® Pure Vegetable Oil Directions       1. thread each strip onto wooden skewer. 5. until caramels are melted. Transfer skewers from cookie sheet to cooling rack. seal bag. cut off tiny corner of bag.

Drizzle over top of bars. Pour evenly over hot brownie. sugar and 1 teaspoon vanilla in large bowl.            1-1/4 cups sugar 2 teaspoons vanilla extract . Store loosely covered at room temperature. spread or oil) Directions     1. Grease 13x9x2-inch baking pan. Makes about 24 bars.) sweetened condensed milk (not evaporated milk) 1/2 cup REESE'S Creamy Peanut Butter 1 cup HERSHEY'S Milk Chocolate Chips . Stir together flour. Microwave at MEDIUM (50%) 30 seconds. cut into bars. Meanwhile. Cool completely in pan on wire rack. divided 3/4 teaspoon shortening (do not use butter. Black Magic Cake Recipe . Add to egg mixture. Add 2 eggs. stirring after each heating. stir until blended. stirring until blended. 2. When drizzle is firm. Heat oven to 350°F. continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. If necessary. Stir together butter. divided 3 eggs . baking powder and salt. divided 1 cup REESE'S Peanut Butter Chips . Bake 20 minutes. peanut butter. margarine. until chips are melted and mixture is smooth when stirred. 3. remaining peanut butter chips and shortening in small microwave-safe bowl. remaining egg and remaining 1 teaspoon vanilla extract. sprinkle remaining chips over peanut butter mixture. Return to oven. microwave at MEDIUM an additional 15 seconds at a time. divided 1 cup plus 2 tablespoons all-purpose flour 1/3 cup HERSHEY'S Cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt 1 can (14 oz. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips. Stir together remaining milk chocolate chips. stir. Spread in prepared pan. stir together sweetened condensed milk. cocoa. 4.

Ingredients            2 cups sugar 1/2 cup vegetable oil 1 teaspoon vanilla extract 1 cup buttermilk or sour milk * 2 eggs 1 teaspoon salt 2 teaspoons baking soda 1 teaspoon baking powder 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water 3/4 cup HERSHEY'S Cocoa 1-3/4 cups all-purpose flour Directions     1. 2. Makes 12 servings. Pour batter evenly into prepared pan. Add eggs. Cool completely. coffee. two 9-inch round baking pans or one 13x9x2-inch baking pan. Personalize it using different cake pans or by adding buttercream icing. 30 to 35 minutes for round pans.Prep Time: 15 Minutes Skill Level: Beginner A moist and magical cake recipe that will have your friends demanding seconds. Cool 10 minutes. beat on medium speed of mixer 2 minutes (Batter will be thin). cocoa. Quick & Easy Spreads Cracker Snacks Recipe Prep Time: 15 Minutes Skill Level: Intermediate Ingredients . Loosen cake from side of pan and remove from pans to wire racks. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. Heat oven to 350°F. Frost as desired. buttermilk. 3. oil and vanilla. baking powder and salt in large bowl. flour. Bake 50 to 55 minutes for fluted tube pan. 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Grease and flour 12-cup fluted tube pan. baking soda. Stir together sugar.

Gently push cracker into mixture so that it is covered completely. Line tray or cookie sheet with wax paper. Gently press flat side of second cracker on top (do not press spread out to cracker edges) making a sandwich. Drop cracker sandwiches. remove cracker from mixture. Place on prepared tray. 2. one at a time. Place milk chocolate chips and shortening in small deep microwave-safe bowl. until chips are melted and smooth when stirred. Microwave at MEDIUM (50%) 1 minute. 3. stir. into melted chip mixture.     24 round buttery crackers 1/4 cup HERSHEY'S Spreads Chocolate. spread or oil) Nonpareils or sprinkles (optional) Directions     1. If necessary. (If mixture begins to thicken. Tap lightly on edge of bowl to remove excess chocolate. margarine. reheat 10 to 20 seconds in microwave. Repeat with remaining crackers. HERSHEY'S Spreads Caramel flavored Chocolate or REESE'S Spreads Peanut Butter Chocolate 1 cup HERSHEY'S Milk Chocolate Chips 1 tablespoon shortening (do not use butter. stirring after each heating. Drop one level measuring teaspoon of chocolate spread or peanut butter chocolate spread on center of flat side of cracker.) Using a fork. 4. Immediately sprinkle . microwave at MEDIUM an additional 10 seconds at a time.

HERSHEY'S Chocolate Spreads with Hazelnut or REESE'S Spreads Peanut Butter Chocolate 1/4 cup light corn syrup 1/4 cup buttermilk or sour milk* 2 teaspoons vanilla extract 2 egg whites . Makes 12 cracker sandwiches. Refrigerate until chocolate coating hardens (about 20 minutes). Repeat for all cracker sandwiches. store tightly covered in refrigerator. For best results. Quick & Easy Chocolate Banana Snack Cake Recipe Prep Time: 10 Minutes Skill Level: Beginner Ingredients       2 ripe medium bananas 1/2 cup HERSHEY'S Spreads Chocolate. if desired. HERSHEY'S Spreads Chocolate with Almond.top with nonpareils or sprinkles.

     1 cup all-purpose flour 1/3 cup granulated sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon powdered sugar Directions      1. Heat oven to 350°F. Cover. Makes 9 servings. corn syrup. Set aside. 3. beating with whisk until smooth. granulated sugar. Pour batter into prepared pan. . Grease 8. *To sour milk: Use 1/2 teaspoon white vinegar plus milk to equal 1/4 cup. buttermilk. Place bananas. vanilla and egg whites in blender container. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. puree until smooth. Just before serving. 2. sift powdered sugar over top. Stir together flour. Gradually add banana mixture to flour mixture.or 9-inch baking pan. Cut into bars. baking soda and salt in medium bowl. chocolate spread or peanut butter chocolate spread. 4.