ShOuLd NoT BaN EaTiNg ChoCoLaTeS

Research Yields Sweet Results

"Chemically speaking, chocolate really is the world's perfect food"

There's an extra reason to smile next time you receive a heart-shaped box of chocolates. New findings indicate that this traditional gift could make your heart healthier, reduce your risk of cancer, and possibly help you live a longer, healthier life.

The Antioxidant Connection

Susan Fussell of the American Cocoa Research Institute recently said, "We found out that chocolate contains an enormous amount of antioxidants - higher than any other food." She continued, "Antioxidants are very important because they help reduce the risk of developing cancer and heart disease, and they also offer some anti-aging health benefits."

Researchers at the Institute have also noticed that control subjects who ingested chocolate showed increased levels of high-density lipoprotein cholesterol (HDL). It has been established that a high ratio of HDL balancing your low-density lipoprotein (LDL) has the benefit of reducing the risk of heart disease.

Professor Tissa Kappagoda of the University of California - Davis has been studying the effects of chocolate's antioxidants (knows as flavanoids) on blood vessels in animals. She said, "Flavanoids found in cocoa stimulate the blood vessels to produce nitric oxide. Nitric oxide relaxes the smooth muscles in blood vessel walls."

Cocoa is just one of a group of plants that produces these beneficial antioxidants. Other sources include tea, grapes, almonds, apples, wine and strawberries.

Besides flavanoids, chocolate also contains vitamins A, B1, C, D, and E, and can contain potassium, sodium, iron, fluorine, magnesium, copper, and zinc.

Still More To Be Learned

Cocoa beans contain flavanoids, but various processing techniques will result in different amounts in the finished product. "At this point, there are going to be some products out there which have very low concentrations of flavanoids", says Carl Keen at the University of California - Davis Department of Nutrition. The chocolate industry has not yet taken steps to include this information in the nutritional data listings on food products. The Mars Company is an exception, and now marks some of their products with their own "Cocoapro" trademark. According to the company, this indicates "a promise to the consumer that chocolate products from Mars Incorporated are made from cocoa beans that are specially handled to preserve their natural goodness." This wording is vague, but seems to indicate that the company is attempting to retain the naturally present flavanoids in the finished product. It should also be noted that the Mars Company provides the lion's share of funding for nutritional research regarding chocolate.

Reaping The Benefits Of Chocolate

Keep in mind that chocolate also has a high fat content and about 150 calories per ounce. Therefore, it should be enjoyed in moderation as part of a healthy diet and exercise program.

Of course, these findings lead us to an important question - will children still love chocolate when they find out it's good for them?

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 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.

ChErRy-BrIgHt ChOcOlAtE BrOwNiEs

Ingredients:

• 1/2 cup chopped maraschino cherries, well drained
• 1/3 cup butter or margarine, softened
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 1 teaspoon almond extract OR 2 tablespoons kirsch (cherry brandy)
• 1 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/3 cup chopped slivered almonds
• Additional maraschino cherries, halved (optional)

Directions:

1. Heat oven to 350°F. Grease and flour 9-inch square baking pan.

2. Lightly press cherries between layers of paper towels to remove excess moisture; set aside. Beat butter, sugar and eggs in medium bowl until creamy. Mix in corn syrup, almond extract and vanilla until well blended. Stir together flour, cocoa, salt and baking powder; add to butter mixture, mixing until well blended. Stir in cherries and almonds; pour batter into prepared pan.

3. Bake 25 to 30 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. Garnish with additional cherries, if desired. About 16 brownies.

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.

CaLiFoRnIa ChOcOlAtE BaRs

Ingredients:

• 6 tablespoons butter or margarine, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 egg
• 1 teaspoon freshly grated orange peel
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped dried apricots
• 1/2 cup coarsely chopped walnuts
• 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
• MILK CHOCOLATE GLAZE(recipe follows)

Directions:

1. Heat oven to 350 F. Grease 9-inch square baking pan.

2. Beat butter, granulated sugar, brown sugar and egg in large bowl until fluffy. Add orange peel and vanilla; beat until blended. Stir together flour, baking soda and salt; add to butter mixture. Stir in apricots, walnuts and chocolates; spread into prepared pan.

3. Bake 25 to 30 minutes or until lightly browned and bars begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare MILK CHOCOLATE GLAZE; drizzle over top. Allow to set; cut into bars. About 16 bars.

MILK CHOCOLATE GLAZE: Place 1/4 cup HERSHEY'S MINI KISSES Brand Milk Chocolates and 3/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwwave-safe bowl. Microwave at HIGH (100%) 45 seconds or until chocolates are melted and mixture is smooth when stirred.

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.

ChOcOlAtE ChIp CaNdY CoOkIe BaRs

Ingredients:

• 1-2/3 cups all-purpose flour
• 1-1/2 cups plus 2 tablespoons sugar, divided
• 3/4 teaspoon baking powder
• 1 cup (2 sticks)cold butter or margarine, divided
• 1 egg, slightly beaten
• 1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk, divided
• 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips, divided
• 1/2 cup light corn syrup
• 1-1/2 cups sliced almonds

Directions:

1. Heat oven to 375°F.

2. Stir together flour, 2 tablespoons sugar and baking powder in medium bowl; using pastry blender, cut in 1/2 cup butter until mixture forms coarse crumbs. Stir in egg and 2 tablespoons evaporated milk; stir until mixture holds together in ball shape. Press onto bottom and 1/4-inch up sides of 15-1/2x10-1/2x1-inch jelly roll pan.

3. Bake 8 to 10 minutes or until lightly browned; remove from oven, leaving oven on. Sprinkle 1-1/2 cups chocolate chips evenly over crust; do NOT disturb chips.

4. Place remaining 1-1/2 cups sugar, remaining 1/2 cup butter, remaining 1/2 cup evaporated milk and corn syrup in 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; stir in almonds. Continue cooking and stirring to 240°F on candy thermometer (soft-ball stage) or until small amount of mixture, when dropped into very cold water, forms soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat. Immediately spoon almond mixture evenly over chips and crust; do NOT spread.

5. Bake 10 to 15 minutes or just until almond mixture is golden brown. Remove from oven; cool 5 minutes. Sprinkle with remaining 1/2 cup chocolate chips; cool completely. Cut into bars. About 4 dozen bars.