ChOcOlAtE MaCaRoOn BaRs

Ingredients:

• 1-1/4 cups graham cracker crumbs
• 1/3 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 1/3 cup butter or margarine, melted
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 2-2/3 cups MOUNDS Sweetened Coconut Flakes
• 2 cups fresh white bread crumbs(about 5 slices)
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips

Directions:

1. Heat oven to 350°F.

2. Stir together graham cracker crumbs, sugar, cocoa and butter in large bowl; press firmly onto bottom of ungreased 13x9x2-inch baking pan.

3. Bake 10 minutes. Meanwhile, combine sweetened condensed milk, coconut, bread crumbs, eggs, vanilla and small chocolate chips in medium bowl; stir until blended. Spoon evenly over prepared crust.

4. Bake 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Store covered in refrigerator. 24 to 36 bars.

ChOcOlAtE FrUiT BaRs

Ingredients:

• 2 cups (about 60 wafers) vanilla wafer crumbs
• 1/2 cup HERSHEY'S Cocoa
• 3 tablespoons sugar
• 2/3 cup cold butter or margarine
• 1 cup REESE'S Peanut Butter Chips
• 1/2 cup candied green cherries, halved
• 1/2 cup candied red cherries, halved
• 1/2 cup chopped dates
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 3/4 cup coarsely chopped pecans

Directions:

1. Heat oven to 350�F.

2. Stir together crumbs, cocoa and sugar in large bowl; cut in butter with pastry blender or fork until crumbly. Press evenly on bottom and 1/2 inch up sides of ungreased 13x9x2-inch baking pan.

3. Sprinkle peanut butter chips, cherries and dates over crust. Pour sweetened condensed milk evenly over fruit. Sprinkle pecans on top; press down lightly.

4. Bake 25 to 30 minutes or until edges of filling are lightly browned and center is bubbly. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature 6 to 8 hours. Cut into bars. Store covered at room temperature. About 36 bars.

ChOcOlAtE FiLlEd WaLnUt-OaTmEaL BaRs

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 2 cups packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon powdered instant coffee(optional)
• 3 cups quick-cooking rolled oats
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups chopped walnuts, divided
• CHOCOLATE FILLING(recipe follows)

Directions:

1. Heat oven to 350°F.

2. Beat butter and brown sugar in large bowl until well blended. Add eggs, vanilla and instant coffee, if desired; beat until fluffy. Stir together oats, flour, baking soda, salt and 1 cup walnuts; gradually stir into butter mixture with spoon. (Dough will be thick.) Set aside 2 cups dough.

3. Press remaining dough evenly onto bottom of ungreased 15-1/2x10-1/2x1-inch jelly-roll pan. Prepare CHOCOLATE FILLING; spread evenly over dough. Crumble reserved dough evenly over filling. Sprinkle with remaining 1/2 cup walnuts.

4. Bake 25 minutes or until top is golden brown (chocolate will be soft). Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

CHOCOLATE FILLING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
1/4 cup sugar
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/2 teaspoons vanilla extract

Melt butter in medium saucepan over low heat. Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.

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.

ChOcOlAtE CrAnBeRrY BaRs

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/2 cup HERSHEY'S Cocoa
• 3 tablespoons sugar
• 2/3 cup cold butter, cut into pieces
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1 cup REESE'S Peanut Butter Chips
• 1-1/3 cups (6 oz. pkg.) sweetened dried cranberries OR 1-1/3 cups raisins
• 1 cup coarsely chopped walnuts

Directions:

1. Heat oven to 350°F.

2. Stir together crumbs, cocoa and sugar in medium bowl; cut in butter until crumbly. Press mixture evenly on bottom and 1/2-inch up sides of 13x9x2-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture; sprinkle evenly with peanut butter chips and dried cranberries. Sprinkle nuts on top; press down firmly.

3. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand several hours. Cut into bars. About 36 bars.

ChOcOlAtE ChIpS AnD RaSbErRy BaRs

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter or margarine, softened
• 1 egg, beaten
• 1/4 cup milk
• 1/4 teaspoon vanilla extract
• 3/4 cup raspberry preserves
• 1 cup HERSHEY'S Semi-Sweet Chocolate Chips

Directions:

1. Heat oven to 400°F. Grease 13x9x2-inch baking pan.

2. Stir together flour, sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg, milk and vanilla; beat on medium speed of mixer until well blended.

3. Reserve 1/2 cup mixture for topping. Spread remaining mixture onto bottom of prepared pan (this will be a very thin layer). Spread preserves evenly over dough; sprinkle chocolate chips over top. Drop reserved dough by 1/2 teaspoons over chips.

4. Bake 25 minutes or until golden. Cool completely in pan on wire rack. Cut into bars. 32 bars.

ChOcOlAtE ChIp FrUiT AnD NuT BaRs

Ingredients:

• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup packed light brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• VANILLA BUTTER FILLING(recipe follows)
• 1/2 cup chopped candied red or green maraschino cherries
• 1/4 cup chopped dried apricots
• 1/4 cup raisins
• 3/4 cup HERSHEY'S Semi-Sweet Chocolate Chips
• 1/2 cup coarsely chopped nuts

Directions:

1. Heat oven to 350�F. Lightly grease 13x9x2-inch baking pan.

2. Beat butter, brown sugar, egg and vanilla in large bowl until creamy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until blended. Spread evenly into prepared pan.

3. Bake 12 to 15 minutes or until lightly browned; remove from oven. Do not turn oven off. Cool crust about 5 minutes.

4. Meanwhile, prepare VANILLA BUTTER FILLING; pread evenly over crust. Sprinkle cherries, apricots, raisins, chocolate chips and nuts over top. Return to oven. Bake 15 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

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VANILLA BUTTER FILLING

2 tablespoons sugar
2 tablespoons milk
1 tablespoon butter or margarine, melted
1 egg
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Beat sugar, milk, butter, egg and vanilla in small bowl until smooth. Add flour, baking soda and salt; beat until well blended. About 2/3 cup filling.