ChOcOlAtE BaRbEqUe GrIlL CaKe

Ingredients:

• 1 cup water
• 1 cup (2 sticks) butter or margarine
• 1/2 cup HERSHEY'S Cocoa
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup dairy sour cream
• 2/3 cup REESE'S Peanut Butter Chips
• 1 teaspoon solid vegetable shortening
• COCOA FUDGE " BURGERS"(recipe follows, optional)
• Fruit shaped gumdrop candies(optional)

Directions:

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

2. Place water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil 1 minute. Remove from heat; set aside.

3. Stir together sugar, flour, baking soda and salt in large bowl. Add eggs, sour cream and cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.

4. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool cake completely in pan on wire rack. Carefully invert cake onto serving tray; peel off foil.

5. Place peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until mixture is melted when stirred. Place mixture in recloseable small plastic bag; cut off tiny section of corner. Squeeze mixture onto cake, forming grids like top of grill: allow to firm up before cutting. Top with "burgers" and "shish kabobs", if desired. 15 servings.

COCOA FUDGE "BURGERS":

Beat 1/4 cup softened butter or margarine in medium bowl; add 2 cups powdered sugar, 1/2 cup HERSHEY'S Cocoa, 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until all ingredients are moistened and consistency to form patties; add additional milk or powdered sugar, if necessary, to get proper consistency. Form "patties"; place on top of cake.

"SHISH-KABOBS": Place red, green, and tan colored jelly candies on plastic decorative skewers to form shish-kabobs, if desired. Place on top of cake.

ChOcOlAtE BaR FiLlEd ChOcOlAtE CuPcAkEs

Ingredients:

• CHOCOLATE BAR FILLING(recipe follows)
• 3 cups all-purpose flour
• 2 cups sugar
• 2/3 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 2/3 cup vegetable oil
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract
• 2 (6.0 oz. each) HERSHEY'S Milk Chocolate Bars, broken into pieces

Directions:

1. Prepare CHOCOLATE BAR FILLING.

2. Heat oven to 350�F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.

4. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece. About 2-1/2 dozen cupcakes.

CHOCOLATE BAR FILLING

1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 HERSHEY'S Milk Chocolate Bar (6 oz.), cut into 1/4-inch pieces

Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate bar pieces.

ChOcOlAtE BaNaNa CuPcAkEs

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup sugar, divided
• 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 container (8 oz.) plain lowfat yogurt
• 1/2 cup mashed ripe banana
• 1/3 cup canola oil or vegetable oil
• 1/4 cup fat-free milk
• 2 teaspoons vanilla extract
• 3 egg whites
• WHITE GLAZE(recipe follows)

Directions:

1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter), with foil bake cups.

2. Stir together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt in large bowl; set aside. Stir together yogurt, banana, milk, oil and vanilla in medium bowl; set aside.

3. Beat egg whites in small bowl until foamy. Gradually add remaining 1/2 cup sugar, beating well after each addition until stiff peaks form. Stir yogurt mixture into flour mixture until moistened; fold in one-third of egg white mixture. Gently fold in remaining egg white mixture. Fill muffin cups 3/4 full with batter.

4. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Drizzle WHITE GLAZE over tops of cupcakes. Let stand until set. Store, covered, at room temperature. 20 cupcakes.

WHITE GLAZE: Stir together 1/2 cup powdered sugar and 3 to 4 teaspoons warm water; beat until smooth and of desired consistency.

ChOcOlAtE AnD WhItE YuLe LoG

Ingredients:

• 4 eggs, separated and at room temperature
• 1/2 cup plus 1/3 cup sugar, divided
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup water
• WHITE CREAM FILLING(recipe follows)
• CHOCOLATE GLAZE(recipe follows)

Directions:

1. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.

2. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup sugar, a tablespoon at a time, beating on high speed of mixer until stiff peaks form.

3. Beat egg yolks and vanilla in medium bowl on high speed about 3 minutes; gradually add remaining 1/3 cup sugar. Continue beating 2 additional minutes or until mixture is thick and lemon-colored.

4. Stir together flour, cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold chocolate mixture into egg whites; spread batter evenly into prepared pan.

5. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert on clean linen towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end; place on wire rack. Cool completely.

6. Prepare WHITE CREAM FILLING. Unroll cake; remove towel. Spread with filling; reroll cake. Spread CHOCOLATE GLAZE over top and sides. Cover; refrigerate until just before serving. Garnish with WHITE LEAVES and candied cherries, if desired. Cover; refrigerate leftover dessert. 10 to 12 servings.

WHITE CREAM FILLING

1/2 teaspoon unflavored gelatin
1 tablespoon cold water
2/3 cup HERSHEY'S Premier White Chips
1/4 cup milk
1 teaspoon vanilla extract
1 cup (1/2 pt.) cold whipping cream

1. Sprinkle gelatin over cold water in small cup; let stand 1minute to soften. Place white chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds to 1 minute; stir after 30 seconds, until chips are melted and mixture is smooth when stirred. Add gelatin mixture and vanilla; stir until gelatin is dissolved. Cool to room temperature.

2. Beat whipping cream in small bowl until stiff; carefully fold into chip mixture. Refrigerate 10 minutes or until filling begins to set. About 2 cups filling.

CHOCOLATE GLAZE

2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa or Dutch Processed Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

1. Melt butter in small saucepan over low heat; add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.

2. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth. About 2/3 cup.

ChOcOlAtE AnD ChErRiEs FuDgE ToRtE

Ingredients:

• 1/2 cup (1 stick) butter or margarine, melted
• 1-1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2/3 cup all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 package (8 oz.) cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup chilled whipping cream
• 1 can (21 oz.) cherry pie filling, chilled
• 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions:

1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan, or line 9-inch round cake pan with foil; grease bottom of foil.

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

3. Bake 25 to 30 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan on wire rack.

4. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over top of torte; refrigerate several hours or until set. With knife loosen cake from side of pan; remove side of pan. (Or, lift torte out of pan, using foil; remove foil.).

5. Just before serving, put chocolates in 6-inch-wide heart outline in center of cake. Fill heart shape with cherries from pie filling; put chocolates all around outside edge. Serve cold, cut into wedges, with remaining pie filling. Cover; refrigerate leftover dessert. 10 to 12 servings.

ChOcOlAtE AlMoNd ToRtE

Ingredients:

• 4 eggs, separated
• 3/4 cup sugar, divided
• 3/4 cup ground blanched almonds
• 1/3 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• CHERRY FILLING(recipe follows)
• CHOCOLATE GLAZE(recipe follows)
• Sliced almonds, maraschino cherries or candied cherries, halved

Directions:

1. Heat oven to 375°F. Grease bottoms of three 8-inch round baking pans. Line bottoms with wax paper; grease paper.

2. Beat egg yolks on medium speed of mixer 3 minutes in medium bowl. Gradually add 1/2 cup sugar; continue beating 2 minutes. Stir together almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended.
Stir in vanilla and almond extract.

3. Beat egg whites in large bowl until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold small amount beaten egg whites into chocolate mixture; gently fold chocolate mixture into into remaining whites just until blended. Spread batter evenly into prepared pans.

4. Bake 16 to 18 minutes or until top springs back when touched lightly in center. Cool 10 minutes; remove from pans to wire racks. Cool completely.

5. Prepare CHERRY FILLING. Place one cake layer on serving plate; spread half of filling over top. Repeat, ending with plain layer on top. Prepare CHOCOLATE GLAZE; spread on top of cake, allowing glaze to run down sides. Garnish with almonds and cherry halves. Refrigerate until glaze is set. Cover; refrigerate leftover torte. 10 to 12 servings.

CHERRY FILLING

1 cup (1/2 pint) cold whipping cream
1/4 cup powdered sugar
1-1/2 teaspoons kirsch (cherry brandy) or 1/4 teaspoon almond extract
1/3 cup chopped red candied cherries

Beat whipping cream, powdered sugar and brandy until stiff; fold in cherries. about 2 cups filling.

CHOCOLATE GLAZE

1 tablespoon butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/4 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until slightly thickened. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth and of spreading consistency. Add additional water, 1/2 teaspoon at a time, if needed. About 3/4 cup glaze.

ChOcOlAtE GoNe FiShInG CaKe

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1-2/3 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1-1/3 cups water
• 1 to 2 cans (16 oz. each) vanilla frosting
• Blue and yellow food colors
• Garnishes such as fish-shaped crackers, fish-shaped candies, pull and peel licorice and candy-coated peanut butter pieces

Directions:

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

2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

4. Add blue food color to about 1/2 cup frosting; add yellow food color to about 1 tablespoon frosting; set aside. Frost top and sides of cake, if desired, with white frosting. Spread blue frosting to resemble water over white frosting at bottom one-third of cake. Yellow frosting will be used to create the sun; garnish with yellow candy-coated peanut butter pieces. Garnish cake to resemble fishing scene using suggested garnishes. 12 to 15 servings.

ChErRy GlAzEd ChOcOlAtE ToRtE

Ingredients:

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup granulated 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 package (8 oz.) cream cheese, softened
• 1 cup powdered sugar
• 1 cup frozen whipped topping, thawed
• 1 can (21 oz.) cherry pie filling, divided

Directions:

1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan.

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

3. Bake 25 to 30 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan on wire rack.

4. Beat cream cheese and powdered sugar in medium bowl until well blended; gradually fold in whipped topping, blending well. Spread over top of cake. Spread 1 cup cherry pie filling over cream layer; refrigerate several hours. With knife, loosen cake from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling. Cover; refrigerate leftover dessert. 10 to 12 servings.

CeLeBrAtIoN ChOcOlAtE CaKe

Ingredients:

• 3/4 cup HERSHEY'S Cocoa
• 1 cup boiling water
• 1/2 cup (1 stick)plus 2 tablespoons butter or margarine
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/4 cup dairy sour cream

Directions:

1. Heat oven to 350�F. Grease three 9-inch round baking pans. Line bottoms with wax paper; grease and flour paper. Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.

2. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add cocoa mixture, beating well.

3. Stir together flour, baking soda and salt; add alternately with milk and sour cream to butter mixture, beating until blended. Pour batter into prepared pans.

4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; carefully peel off wax paper. Cool completely. Frost as desired. 10 to 12 servings.

BlAcK MaGiC CaKe

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Heat oven to 350�F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

ApPlE PiE ChOcOlAtE BrOwNiE CaKe

Ingredients:

• APPLE TOPPING(recipe follows)
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup water
• 2/3 cup shortening
• 1 egg
• 1 teaspoon vanilla extract
• Whipped topping or ice cream

Directions:

1. Prepare APPLE TOPPING. Heat oven to 375°F. Grease and flour 9-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking powder and salt in medium bowl. Add water, shortening, egg and vanilla; beat until smooth and well blended. Spread into prepared pan. Carefully spoon APPLE TOPPING evenly over chocolate batter to within 1/2-inch from edges; DO NOT STIR.

3. Bake 35 to 40 minutes or until chocolate is set and cake-like. Cool completely in pan on wire rack; cut into squares. Serve topped with whipped topping or ice cream, if desired. 8 to 10 servings.

APPLE TOPPING: Stir together 1 can (20 oz.) apple pie filling, 1/2 teaspoon lemon juice and 1/2 teaspoon ground cinnamon in small bowl.

AlL ChOcOlAtE BoStOn CrEaM PiE

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 6 tablespoons butter or margarine, softened
• 1 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• CHOCOLATE FILLING(recipe follows)
• SATINY CHOCOLATE GLAZE(recipe follows)

Directions:

1. Heat oven to 350�F. Grease and flour one 9-inch round baking pan.

2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.

UlTiMaTe ChOcOlAtE 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 Semi-Sweet Chocolate Chips
• ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

Directions:

1. Heat oven to 350�F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.

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 for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Cut into squares. About 36 brownies.

ONE-BOWL BUTTERCREAM FROSTING

6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

TrIpLe LaYeR ChOcOlAtE BaRs

Ingredients:

• 1-1/2 cups graham cracker crumbs
• 1/2 cup HERSHEY'S Cocoa, divided
• 1/4 cup sugar
• 1/2 cup (1 stick) butter or margarine, melted
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1/4 cup all-purpose flour
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 3/4 cup chopped nuts
• 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips

Directions:

1. Heat oven to 350�F. Stir together graham cracker crumbs, 1/4 cup cocoa and sugar in medium bowl; stir in butter, blending well. Press mixture firmly on bottom of ungreased 13x9x2-inch baking pan.

2. Beat sweetened condensed milk, flour, egg, vanilla, baking powder and remaining 1/4 cup cocoa in small bowl. Stir in nuts. Spread evenly over prepared crust. Sprinkle chocolate chips over top.

3. Bake 25 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature. 24 to 36 bars.

SwEeThEaRt LaYeR BaRs

Ingredients:

• 1 cup (2 sticks) butter or margarine, divided
• 1-1/2 cups finely crushed unsalted thin pretzels or pretzel sticks
• 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 3/4 cup HERSHEY'S Cocoa
• 2 cups MOUNDS Sweetened Coconut Flakes, tinted pink*

Directions:

1. Heat oven to 350°F.

2. Put 3/4 cup butter in 13x9x2-inch baking pan; place in oven just until butter melts. Remove from oven. Stir in crushed pretzels; press evenly into bottom of pan. Sprinkle chocolates over pretzel layer.

3. Place sweetened condensed milk, cocoa and remaining 1/4 cup butter in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred; carefully pour over pretzel layer in pan. Top with coconut; press firmly down onto chocolate layer.

4. Bake 25 to 30 minutes or until lightly browned around edges. Cool completely in pan on wire rack. Cut into heart-shaped pieces with cookie cutters or cut into bars. About 36 bars.

* PINK COCONUT: Place 1 teaspoon water and 1/2 teaspoon red food color in small bowl; stir in 2 cups MOUNDS Sweetened Coconut Flakes. With fork, toss until evenly coated. Use immediately.

SuPrEmE ChOcOlAtE SaUcEpAn BrOwNiEs

Ingredients:

• 1 cup (2 sticks) butter or margarine
• 2 cups sugar
• 1/2 cup HERSHEY'S Cocoa
• 4 eggs, beaten
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 teaspoons vanilla extract
• 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
• 1/2 cup MAUNA LOA Macadamia Baking Pieces

Directions:

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

2. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in vanilla, chocolate chips and nuts. Spread in prepared pan.

3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not underbake. Cool completely in pan on wire rack. Cut into bars. About 24 brownies.

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.