SuPeR ChOcOlAtE SnAcK BaRs

Ingredients:

• 2 cups (about 60 wafers) vanilla wafer crumbs, crushed
• 1 cup HERSHEY'S Cocoa, divided
• 1/4 cup sugar
• 1 cup (2 sticks)cold butter or margarine, divided
• 1 cup miniature marshmallows
• 1 cup MOUNDS Sweetened Coconut Flakes
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1 cup coarsely chopped nuts
• 1 cup crushed thin pretzels or pretzel sticks(about 1/2-inch pieces)

Directions:

1. Heat oven to 350°F. Grease bottom and sides of 13x9x2-inch baking pan.

2. Stir together crumbs, 1/2 cup cocoa and sugar; cut in 3/4 cup (1-1/2 sticks) butter with pastry blender or 2 knives until mixture is crumbly. Press evenly on bottom and 1/2-inch up sides of prepared pan. Sprinkle marshmallows and coconut over chocolate layer.

3. Combine sweetened condensed milk, remaining 1/2 cup cocoa and remaining 1/4 cup (1/2 stick) butter in microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until mixture is smooth when stirred; evenly pour over coconut. Sprinkle evenly with nuts and pretzel pieces; press down firmly.

4. Bake 25 to 30 minutes or just until bubbly on top. Cool completely; cut into bars. Store leftover bars tightly covered at room temperature. About 3 dozen bars.

RiCh ChOcOlAtE ChIp ToFfEe BaRs

Ingredients:

• 2-1/3 cups all-purpose flour
• 2/3 cup packed light brown sugar
• 3/4 cup (1-1/2 sticks) butter or margarine
• 1 egg, slightly beaten
• 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips, divided
• 1 cup coarsely chopped nuts
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided

Directions:

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

2. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups mixture.

3. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.

4. Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool completely in pan on wire rack. Cut into bars. About 48 bars.

ReEsE's ChEwY ChOcOlAtE PaN CoOkIeS

Ingredients:

• 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions:

1. Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan.

2. Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in peanut butter chips. Spread batter in prepared pan.

3. Bake 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

PeAnUt BuTtEr AnD MiLk ChOcOlAtE ChIp BlOnDiEs

Ingredients:

• 1-1/2 cups packed light brown sugar
• 1 cup (2 sticks) butter or margarine, melted
• 1/2 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup HERSHEY'S Milk Chocolate Chips, divided
• 1 cup REESE'S Peanut Butter Chips, divided
• 1/4 teaspoon shortening(do not use butter, margarine, spread or oil)

Directions:

1. Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan.

2. Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla. Add flour and salt, beating just until blended. Set aside 2 tablespoons each milk chocolate chips and peanut butter chips. Stir remaining chips in batter; spread batter in prepared pan.

3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is lightly browned. Cool completely; cut into bars.

4. Place remaining 2 tablespoons milk chocolate chips, remaining 2 tablespoons peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; 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. Drizzle over bars. About 6 dozen bars.

MaPlE ChOcOlAtE PeCaN BaRs

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/2 cup HERSHEY'S Cocoa
• 1/4 teaspoon salt(optional)
• 3/4 cup (1-1/2 sticks)cold butter or margarine
• 2 eggs
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1-1/2 teaspoons maple flavoring
• 2 cups pecan halves or pieces

Directions:

1. Heat oven to 350°F.

2. Stir together flour, sugar, cocoa and salt in large bowl; cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly onto bottom of ungreased 13x9x2-inch baking pan.

3. Bake 25 minutes. Meanwhile, beat sweetened condensed milk, remaining 1 egg and flavoring in medium bowl; stir in pecan halves. Pour over prepared crust, distributing pecan halves evenly. Return to oven.

4. Bake 25 minutes longer or until golden. Cool in pan on wire rack. Cut into bars. Store tightly covered at room temperature. About 24 to 36 bars.

HoLiDaY ReD RaSpBeRrY ChOcOlAtE BaRs

Ingredients:

• 2-1/2 cups all-purpose flour
• 1 cup sugar
• 3/4 cup finely chopped pecans
• 1 cup (2 sticks)cold butter or margarine
• 1 egg, beaten
• 1 jar (12 oz.) seedless red raspberry jam
• 1-2/3 cups HERSHEY'S Milk Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions:

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

2. Stir together flour, sugar, pecans, butter and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1-1/2 cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan; spread jam over top. Sprinkle with chocolate chips. Crumble remaining crumb mixture evenly over top.

3. Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars. 3 dozen bars.

FuDgEy SpEcIaL DaRk 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 SPECIAL DARK Chocolate 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 chocolate chips. Pour into 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. Frost if desired. Cut into squares. About 36 brownies.

FuDgEy ChOcOlAtE PeCaN BaRs

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/2 cup HERSHEY'S Cocoa
• 1/2 teaspoon salt
• 3/4 cup (1-1/2 sticks)cold butter or margarine
• 2 eggs
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1-1/2 teaspoons maple flavoring
• 2 cups pecan halves or pieces

Directions:

1. Heat oven to 350°F.

2. Stir together flour, sugar, cocoa and salt in large bowl; cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly on bottom of 13x9x2-inch baking pan. Bake 25 minutes.

3. Meanwhile, beat sweetened condensed milk, remaining 1 egg and maple flavoring in medium bowl; stir in pecan halves. Pour over prepared crust, distributing pecan halves evenly. Return to oven. Bake 25 minutes or until golden. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature. 24 to 36 bars.

FuDgEy ChOcOlAtE CoOkIe BaRs

Ingredients:

• 1-3/4 cups flour
• 3/4 cup powdered sugar
• 1/4 cup HERSHEY'S Cocoa
• 1 cup (2 sticks)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 teaspoon vanilla extract
• 1 cup chopped nuts

Directions:

1. Heat oven to 350�F.

2. Stir together flour, sugar and cocoa in medium bowl; cut in butter until crumbly (mixture will be dry). Press firmly on bottom of 13x9x2-inch baking pan. Bake 15 minutes. Meanwhile, combine 1 cup chocolate chips, sweetened condensed milk and vanilla in medium saucepan. Cook over medium heat, stirring constantly, until chips are melted.

3. Pour evenly over prepared crust. Top with nuts and remaining 1 cup chips; press down firmly. Bake 20 minutes or until set. Cool in pan on wire rack. Refrigerate, if desired. Cut into bars. Store tightly covered. About 2 dozen bars.

FuDgEy AnD ThIcK BrOwNiEs WiTh HeRsHeY's MiNi KiSsEs BrAnD MiLk ChOcOlAtEs

Ingredients:

• 2-1/4 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 1` teaspoon salt
• 3/4 cup (1-1/2 sticks) butter or margaine, melted
• 2-1/2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions:

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

2. Stir together flour, cocoa, baking powder and salt. With spoon or wire whisk stir together melted butter, sugar and vanilla in large bowl. Add eggs, stir until well blended. Stir in flour mixture, blending well. Stir in chocolate pieces. 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. Cut into bars. About 36 brownies.

DoUbLe DeLiCiOuS CoOkIe BaRs

Ingredients:

• 1/2 cup (1 stick) butter or margarine
• 1-1/2 cups graham cracker crumbs
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
• 1 cup REESE'S Peanut Butter Chips
• 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
• 1-1/2 teaspoons shortening(do not use butter, margarine, spread or oil)

Directions:

Heat oven to 350�F. (325�F. for glass dish).

Melt butter in oven in 13x9x2-inch baking pan. Sprinkle graham cracker crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with 2 cups chocolate chips and peanut butter chips; press down firmly.

Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. In small microwave-safe bowl, place 1 cup chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature. 24 to 36 bars.

DoUbLe ChOcOlAtE MiNt BaRs

Ingredients:

• 1-3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup HERSHEY'S Cocoa
• 1/3 cup packed light brown sugar
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1-1/4 cups (2-1/2 sticks) butter or margarine, divided
• 3 eggs, slightly beaten
• 1/2 teaspoon mint extract, divided
• 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• VANILLA GLAZE(recipe follows)

Directions:

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

2. Stir together flour, granulated sugar, cocoa, brown sugar, baking powder and salt in large bowl. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Beat in eggs and 1/4 teaspoon mint extract; spread mixture into pan.

3. Bake 23 to 25 minutes or until wooden pick inserted in center comes out clean.

4. Melt 1/2 cup (1 stick) butter with chocolate chips in saucepan over low heat, stirring constantly. Stir in sweetened condensed milk. Remove from heat; stir in remaining 1/4 teaspoon mint extract. Pour over baked layer. Let stand 20 minutes or until slightly set. Drizzle VANILLA GLAZE over top. Refrigerate until set, about 1 hour. Cut into bars. About 24 bars.

VANILLA GLAZE: Stir together 3/4 cup powdered sugar, 5 teaspoons milk and 1/2 teaspoon vanilla extract. About 1/3 cup glaze.

DoUbLe ChOcOlAtE BrOwNiEs

Ingredients:

• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1-1/4 cups all-purpose flour
• 1/8 teaspoon baking soda
• 3/4 cup HERSHEY'S Fudge Topping
• 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
• 1 cup coarsely chopped nuts

Directions:

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

2. Beat butter, sugar and vanilla in large bowl. Add eggs; beat well. Stir together flour and baking soda; add alternately with topping to butter mixture. Stir in chocolate chips and nuts. Pour batter into 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. Cut into squares. About 24 bars.