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.

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.