Monday, April 16, 2007

DoUbLe ChIp BrOwNiEs







Ingredients:

  • 3/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 2/3 cup butter or margarine, melted and divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup HERSHEY'S Milk Chocolate Chips
  • 1 cup REESE'S Peanut Butter Chips

Directions:


1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.


2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in milk chocolate chips and peanut butter chips. Spread in prepared pan.


3. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. About 36 brownies.



DeEp DiSh BrOwNiEs







Ingredients:

  • 3/4 cup (1-1/2 sticks) butter or margarine, melted
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions:


1. Heat oven to 350�F. Grease 8-inch square baking pan.


2. Combine butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan.


3. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 16 brownies.



VARIATION: Stir 1 cup REESE'S Peanut Butter Chips or HERSHEY'S Semi-Sweet Chocolate Chips into batter before spreading batter in pan.



DaD's ReMoTe CoNtRoL BrOwNiEs







Ingredients:

  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-1/4 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
  • 1 teaspoon shortening(do not use butter, margarine, spread or oil)
  • Red, blue, or orange-colored tubes of decorating gel(optional)

Directions:


1. Heat oven to 350°F. Line 13x9x2-inch baking pan with heavy duty foil; grease bottom and sides of foil.


2. Beat butter, sugar, corn syrup and vanilla in large bowl until fluffy. Add eggs; beat until blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating just until blended. Stir in 1 cup peanut butter chips; reserve remaining chips for glaze. Spread in prepared pan.


3. Bake 20 to 25 minutes or until brownies just begin to pull away from sides of pan. Cool completely in pan on wire rack.


4. Lift foil and brownies out of pan; peel off foil. Cut lengthwise 2-inch wide strips from each side of brownie; place next to each other with cut sides facing outward. Place remaining center section on top to form remote control.


5. Place remaining 2/3 cup peanut butter chips and shortening in microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or just until smooth when stirred. Place mixture in small recloseable plastic bag; snip off corner. Decorate to resemble remote control buttons, etc. ; allow to harden. Print numbers and letters with decorating gel, if desired. Cut into bars. 36 bars.



CrEaMy FiLlEd BrOwNiEs







Ingredients:

  • 1/2 cup (1 stick) butter or margarine
  • 1/3 cup HERSHEY'S Cocoa
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped nuts
  • CREAMY FILLING(recipe follows)
  • MINI CHIP GLAZE(recipe follows)
  • 1/2 cup sliced almonds or chopped nuts(optional)

Directions:


1. Heat oven to 350�F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; grease foil.



2. Melt butter in small saucepan; remove from heat. Stir in cocoa until smooth. Beat eggs in medium bowl; gradually add sugar, beating until fluffy. Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture and vanilla; beat well. Stir in nuts. Spread batter into prepared pan.



3. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack; remove from pan to cutting board. Remove foil; cut brownie in half crosswise. Spread one half with CREAMY FILLING; top with second half. Spread MINI CHIP GLAZE over top; sprinkle with almonds, if desired. After glaze has set, cut into bars. About 24 brownies.



CREAMY FILLING: Beat 1 package (3 oz.) softened cream cheese, 2 tablespoons softened butter or margarine and 1 teaspoon vanilla extract in small bowl. Gradually add 1-1/2 cups powdered sugar, beating until of spreading consistency.


VARIATIONS:

COFFEE: Add 1 teaspoon powdered instant coffee.
ORANGE: Add 1/2 teaspoon freshly grated orange peel and 1 or 2 drops orange food color.
ALMOND: Add 1/4 teaspoon almond extract.


MINI CHIP GLAZE: In small saucepan, heat 1/4 cup sugar and 2 tablespoons water to boiling. Remove from heat. Immediately add 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate, stirring until melted.



CoLoUrFuL KwAnZaA BrOwNiEs







Ingredients:

  • 3/4 cup (1-1/2 sticks) butter or margarine, melted
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup chopped pecans(optional)
  • CHOCOLATE CREAM(recipe follows)
  • Assorted fresh fruit, sliced or cut up (banana, mango, papya, peaches, pineapple, strawberries)

Directions:


1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or 12-inch round pizza pan.


2. Combine butter, sugar and vanilla in large bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually stir into egg mixture until blended. Stir in pecans, if desired. Spread batter into prepared pan.


3. Bake 20 to 22 minutes or until top springs back when touched lightly in center. Cool completely. Spread CHOCOLATE CREAM over top. Refrigerate about 30 minutes. Garnish with fruit just before serving. Store covered in refrigerator, without fruit topping. 12 to 15 servings.


CHOCOLATE CREAM

1 package (8 oz.) cream cheese, softened
1/2 cup sugar
3 tablespoons HERSHEY'S Cocoa
1 tablespoon milk
1-1/2 teaspoons vanilla extract


Beat all ingredients in bowl until smooth. About 1 cup.



CoFfEeBrEaK CoOkIe BaRs







Ingredients:

  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tablespoon milk
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups (8-oz. pkg.) HERSHEY'S Mini Milk Chocolate Bars
  • 1 cup MOUNDS Sweetened Coconut Flakes
  • 1 cup walnut pieces
  • VANILLA DRIZZLE(recipe follows)

Directions:


1. Heat oven to 375°F.


2. Beat 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; gradually beat into butter mixture. With wooden spoon work chocolate pieces, coconut and walnuts into mixture. (Dough will be stiff.) Press mixture in ungreased 13x9x2-inch baking pan.


3. Bake 20 to 22 minutes or until edges are golden brown. (Do not overbake.) Cool completely in pan on wire rack. Drizzle VANILLA DRIZZLE over surface; allow to set. Cut into bars. About 24 bars.


VANILLA DRIZZLE: Combine 1/2 cup powdered sugar and 2 teaspoons milk in small bowl. Add additional milk, 1/2 teaspoon at a time, until of desired consistency.



CoFfEe AnD ChOcOlAtE StReUsEl BaRs







Ingredients:

  • 3 to 4 tablespoons powdered instant coffee
  • 1 teaspoon vanilla extract
  • 1 teaspoon water
  • 1 can (14 oz.) sweetened condensed milk(not evaporated milk)
  • 2/3 cup butter or margarine, softened
  • 1 cup packed light brown sugar
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups uncooked rolled oats or quick-cooking oats
  • 3/4 cup walnut pieces
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1-1/3 cups (8-oz. pkg.) HERSHEY'S Mini Chocolate Bars, divided
  • 1/2 teaspoon shortening

Directions:


1. Heat oven to 350°F. Lightly grease 13x9x2-inch baking pan. Moisten coffee with vanilla and water in medium bowl; stir until coffee is dissolved. Blend sweetened condensed milk into coffee mixture; set aside.


2. Beat butter and brown sugar until blended in large mixer bowl. Stir together flour, oats, walnuts, baking powder and salt; add to butter mixture, blending well. Remove 1-2/3 cups oats mixture; set aside. Add egg to remaining mixture, blending until large crumbs form. Press egg/crumb mixture on bottom of prepared pan. Gently spread coffee mixture on top, spreading evenly. Set aside 1/4 cup chocolate bar pieces; sprinkle the remaining pieces over coffee mixture. Sprinkle reserved crumb mixture over top, pressing crumbs down lightly.


3. Bake 20 to 25 minutes or until lightly browned and edges are bubbly. Cool in pan on wire rack. Place remaining 1/4 cup chocolate bar pieces and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until chocolate pieces are melted and mixture is smooth when stirred. Drizzle over baked bars. Allow drizzle to set; cut into bars. 36 bars.



ChUnKy MaCaDaMiA BaRs







Ingredients:

  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates, divided
  • 3/4 cup coarsely chopped MAUNA LOA Macadamia Nuts
  • VANILLA GLAZE(recipe follows)

Directions:


1. Heat oven to 375°F.


2. Beat butter, brown sugar and granulated sugar in large bowl until fluffy. Add egg and vanilla; beat well. Add flour and baking soda; blend well. Stir in 1 cup baking pieces and nuts; press into ungreased 13x9x2-inch baking pan. Sprinkle with remaining 3/4 cup chocolates.


3. Bake 22 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle VANILLA GLAZE over top; allow to set. Cut into bars. About 24 bars.



VANILLA GLAZE: Combine 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; stir until smooth. About 1/3 cup glaze.



ChOcOlAtE-AlMoNd HoNeYs







Ingredients:

  • 1-3/4 cups graham cracker crumbs
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 2 tablespoons honey
  • 2 tablespoons orange or apple juice
  • 1 teaspoon freshly grated orange peel
  • 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
  • 1/2 cup chopped blanched almonds

Directions:


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


2. Stir together graham cracker crumbs, sweetened condensed milk, honey, orange juice and orange peel in large bowl. Stir in chocolate chips and almonds. Spread batter into prepared pan.


3. Bake 30 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars. 20 bars.




ChOcOlAtE OrAnGe ChEeSeCaKe BaRs







Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon(optional)
  • 1/3 cup shortening
  • 1/2 cup chopped pecans
  • CHOCOLATE ORANGE FILLING(recipe follows)
  • Pecan halves(optional)

Directions:


1. Heat oven to 350°F.


2. Stir together flour, brown sugar and cinnamon in large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in chopped pecans. Reserve 3/4 cup flour mixture. Press remaining mixture firmly onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned.


3. Meanwhile, prepare CHOCOLATE ORANGE FILLING; spread over warm crust. Sprinkle with reserved flour mixture. Press pecan halves lightly onto top, if desired. Return to oven. Bake 25 to 30 minutes or until lightly browned. Cool; cut into bars. Cover; refrigerate leftover bars. About 24 bars.


CHOCOLATE ORANGE FILLING

1 package (8 oz.) cream cheese, softened
2/3 cup sugar
1/3 cup HERSHEY'S Cocoa
1/4 cup milk
1 egg
1 teaspoon vanilla extract
1/4 teaspoon freshly grated orange peel


Beat cream cheese and sugar in medium bowl until fluffy. Add cocoa, milk, egg, vanilla and orange peel; beat until smooth.