recipes

Chocolate Cheesecake

Chocolate Cheesecake

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Ingredients

  • CHOCOLATE CRUMB CRUST recipe below
  • ¼ cup butter or margarine
  • ½ cup HERSHEY’S Cocoa
  • 3 packages cream cheese softened (8 oz. each)
  • 1 can sweetened condensed milk not evaporated milk (14 oz.)
  • 4 eggs
  • 1 tablespoon vanilla extract

Instructions

  • Prepare CHOCOLATE CRUMB CRUST.
  • Heat oven to 300°F.
  • Place butter in medium microwave-safe bowl.
  • Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
  • Beat cream cheese in large bowl.
  • Add cocoa mixture; beat well.
  • Gradually beat in sweetened condensed milk until smooth.
  • Add eggs and vanilla; beat well.
  • Pour batter into prepared pan.
  • Bake 1 hour and 5 minutes or until set. (Center will be soft.)
  • Remove pan from oven to wire rack; loosen cake from side of pan.
  • Cool completely; remove side of pan.
  • To serve, garnish as desired.
  • Cover; refrigerate leftover cheesecake.
  • Garnish as desired.

Notes / Tips / Wine Advice:

CHOCOLATE CRUMB CRUST:

Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY’S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.
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Course Cake

Cheesecake 5 Ways

Cheesecake 5 Ways

Portions:12 servings
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Ingredients

  • CRUMB CRUST recipe below
  • 3 packages cream cheese softened (8 oz. each)
  • ¾ cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Prepare CRUMB CRUST.
  • Heat oven to 350 F.
  • Beat cream cheese and sugar in large bowl until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla.
  • Pour into prepared crust.
  • Bake 45 to 50 minutes or until almost set*
  • Remove from oven to wire rack.
  • With knife, loosen cake from side of pan.
  • Cool completely; remove side of pan.
  • Cover; refrigerate several hours or until chilled.
  • Just before serving, garnish as desired.
  • Cover; refrigerate leftover cheesecake.

Notes / Tips / Wine Advice:

CRUMB CRUST:
Heat oven to 350 F.
Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar in small bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well.
Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
Bake 8 to 10 minutes. Cool.
*Cheesecakes are less likely to crack if baked in a water bath.
VARIATIONS:
CHOCOLATE CHEESECAKE:
Increase sugar to 1-1/4 cups and add 1/3 cup HERSHEY’S Cocoa. Increase vanilla extract to 1-1/2 teaspoons.
TOFFEE BITS CHEESECAKE:
Prepare vanilla cheesecake batter as directed. Stir 1-1/3 cups (8-oz. pkg.)
HEATH BITS ‘O BRICKLE Toffee Bits into batter.
CHOCOLATE CHIP CHEESECAKE:
Prepare vanilla cheesecake as directed. Stir 1 to 1-1/2 cups HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
MOCHA CHEESECAKE:
Prepare CHOCOLATE CHEESECAKE, using HERSHEY’S Dutch Processed Cocoa. Add 1-1/2 teaspoons instant coffee granules to batter.
MOCHA TOFFEE WITH CHOCOLATE CHIPS CHEESECAKE:
Prepare MOCHA CHEESECAKE as directed. Stir 3/4 cup HEATH BITS ‘O BRICKLE Toffee Bits and 3/4 cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
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Course Cake / Cheese

Black Forest Mini Cheesecakes

Black Forest Mini Cheesecakes

Portions:2 dozen cheesecakes.
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Ingredients

  • 24 vanilla wafer cookies
  • 2 packages cream cheese softened (8 oz. each)
  • 1-1/4 cups sugar
  • ⅓ cup HERSHEY’S Cocoa
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1 container dairy sour cream 8 oz.
  • ½ teaspoon almond extract
  • SOUR CREAM TOPPING recipe below
  • canned cherry pie filling chilled

Instructions

  • Heat oven to 325°F.
  • Line muffin cups (2-1/2 inches in diameter) with foil bake cups.
  • Place one vanilla wafer (flat-side down) in bottom of each cup. 2. Beat cream cheese in large bowl until smooth.
  • Add sugar, cocoa and flour; blend well.
  • Add eggs; beat well.
  • Stir in sour cream and almond extract.
  • Fill each muffin cup almost full with batter.
  • Bake 20 to 25 minutes or until set.
  • Remove from oven; cool 5 to 10 minutes.
  • Spread heaping teaspoon SOUR CREAM TOPPING on each cup.
  • Cool completely in pan on wire rack; refrigerate.
  • Just before serving, garnish with cherry pie filling.
  • Cover; refrigerate leftover cheesecakes.

Notes / Tips / Wine Advice:

SOUR CREAM TOPPING:

Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved
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Course Cake / Cheese

Special dark fudge truffles

Special dark fudge truffles

Portions:3 dozen truffles
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Ingredients

  • 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips 12-oz. pkg.
  • ¾ cup whipping cream
  • Various coatings such as
  • toasted chopped pecans
  • coconut
  • powdered sugar
  • cocoa or small candy pieces

Instructions

  • Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
  • If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  • Refrigerate 3 hours or until firm.
  • Roll mixture into 1-inch balls.
  • Roll each ball in coating.
  • Cover; store in refrigerator.
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Course Candy / Chocolate

Rich Cocoa Fudge

Rich Cocoa Fudge

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Equipment

Ingredients

  • 3 cups sugar
  • ⅔ cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • ⅛ teaspoon salt
  • 1½ cups milk
  • ¼ cup butter
  • 1 teaspoon vanilla extract

Instructions

  • Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
  • Butter foil.
  • Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
  • Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  • Remove from heat.
  • Add butter and vanilla.
  • DO NOT STIR.
  • Cool at room temperature to 110°F (lukewarm).
  • Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.
  • Quickly spread into prepared pan; cool completely.
  • Cut into squares. Store in tightly covered container at room temperature.

Notes / Tips / Wine Advice:

NOTE:
For best results, do not double this recipe.
VARIATIONS:
NUTTY RICH COCOA FUDGE:
Beat cooked fudge as directed.
Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.
MARSHMALLOW-NUT COCOA FUDGE:
Increase cocoa to ¾ cup.
Cook fudge as directed.
Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm).
Beat 8 minutes; stir in 1 cup chopped nuts.
Pour into prepared pan. (Fudge does not set until poured into pan.) HIGH
ALTITUDE DIRECTIONS:
— Increase milk to 1⅔ cups
— Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F.
Then subtract that number from 234°F.
This is the soft ball temperature for your altitude and thermometer.
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Course Candy / Chocolate

Peanut Butter and Milk Chocolate Chip Mudd Balls

Peanut Butter and Milk Chocolate Chip Mudd Balls

Portions:20 candies
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Equipment

Ingredients

  • 1 cup HERSHEY’S Milk Chocolate Chips divided
  • 1 cup REESE’S Peanut Butter Chips divided
  • ½ teaspoon shortening do not use butter, margarine, spread or oil

Instructions

  • Stir together milk chocolate chips and peanut butter chips.
  • Coarsely chop 1-1/3 cups chip mixture in food processor or by hand; place in medium bowl.
  • Place remaining 2/3 cup chip mixture and shortening in small microwave-safe bowl.
  • Microwave at HIGH (100%) 45 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.
  • Pour melted chocolate mixture over chopped chips; stir to coat evenly.
  • With hands, form mixture into 1-inch balls.
  • Place in small candy cups, if desired.
  • Store in cool, dry place.
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Course Candy / Chocolate

No-Bake Butterscotch Haystacks

No-Bake Butterscotch Haystacks

Portions:2 2 dozen candie
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Equipment

  • Microwave
  • wax paper

Ingredients

  • 1 cup HERSHEY’S Butterscotch Chips
  • ½ cup REESE’S Peanut Butter Chips
  • 1 tablespoon shortening do not use butter, margarine, spread or oil
  • 1½ cups chow mein noodles coarsely broken(3-oz. can)

Instructions

  • Line tray with wax paper.
  • Place butterscotch chips, peanut butter chips and shortening in medium microwave-safe bowl.
  • Microwave at HIGH (100%) 1 minute; stir.
  • If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
  • Immediately add chow mein noodles; stir to coat.
  • Drop mixture by heaping teaspoons onto prepared tray or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until firm.
  • Store in tightly covered container in refrigerator.

Notes / Tips / Wine Advice:

VARIATION:
CHOCOLATE HAYSTACKS:
Substitute 1 cup HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips for butterscotch chips. Proceed as directed above with peanut butter chips, shortening and chow mein noodles.
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Course Coockies / Biscuit

Jingle Bells Chocolate Pretzels

Jingle Bells Chocolate Pretzels

Portions:2 dozen coated pretzels
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Ingredients

  • 1 cup HERSHEY’S Semi-Sweet Chocolate Chips
  • 1 cup HERSHEY’S Premier White Chips divided
  • 1 tablespoon shortening
  • 24 salted pretzels or unsalted pretzels (3×2 inches)

plus

  • ½ teaspoon shortening do not use butter, margarine, spread or oil, divided

Instructions

  • Cover tray or cookie sheet with wax paper.
  • Place chocolate chips, ⅔ cup white chips and 1 tablespoon shortening in medium microwave-safe bowl.
  • Microwave at HIGH (100%)1 minute; stir.
  • Microwave at HIGH an additional 1 to 2 minutes, stirring every 30 seconds, until chips are melted when stirred.
  • Using fork, dip each pretzel into chocolate mixture; tap fork on side of bowl to remove excess chocolate.
  • Place coated pretzels on prepared tray.
  • Place remaining ⅓ cup white chips and remaining 1/2 teaspoon shortening in small microwave-safe bowl.
  • Microwave at HIGH 15 to 30 seconds or until chips are melted when stirred. Using tines of fork, drizzle chip mixture across pretzels. Refrigerate until coating is set.
  • Store in airtight container in cool, dry place.
  • About 2 dozen coated pretzels.

Notes / Tips / Wine Advice:

VARIATION:
WHITE DIPPED PRETZELS:
Cover tray with wax paper. Place 2 cups (12-oz. pkg.) HERSHEY’S Premier White Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in medium microwave-safe bowl.
Microwave at HIGH 1 to 2 minutes or until chips are melted when stirred. Dip pretzels as directed above.
Place 1/4 cup HERSHEY’S Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
Microwave at HIGH 30 seconds to 1 minute or until chips are melted when stirred. Drizzle melted chocolate across pretzels, using tines of fork. Refrigerate and store as directed above.
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Course Candy / Chocolate
Holliday Christmas

Fudgey Chocolate Truffles

Fudgey Chocolate Truffles

Portions:3 dozen
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Ingredients

  • ¾ cup butter
  • ¾ cup HERSHEY’S Cocoa
  • 1 can sweetened condensed milk 14 oz. (not evaporated milk)
  • 3 tablespoons rum or 1 teaspoon rum extract
  • ¾ cup finely chopped nuts
  • Additional
  • chopped nuts or cocoa

Instructions

  • Melt butter in heavy 2-quart saucepan over low heat.
  • Add ¾ cup cocoa; stir until smooth.
  • Add sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 5 minutes.
  • Remove from heat; stir in rum and finely chopped nuts, if desired. Pour mixture into flat pan.
  • Refrigerate until firm, about 4 hours.
  • Shape into 1¼-inch balls; roll in nuts or cocoa.
  • Refrigerate until firm, about 2 hours.
  • Store, covered, in refrigerator.
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Course Candy / Chocolate

Deep Dark Fudge

Deep Dark Fudge

Portions:2.25 pounds fudge.
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Ingredients

  • 1½ cups sugar
  • 1 jar marshmallow creme 7 oz.
  • 1 can evaporated milk about 2/3 cup(5 oz.)
  • ¼ cup butter or margarine
  • 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips
  • ½ teaspoon vanilla extract

Instructions

  • Line 8- or 9-inch square pan with foil.
  • Butter foil; set aside.
  • Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan.
  • Cook over medium heat, stirring constantly, to a full boil.
  • Boil, stirring constantly, 5 minutes.
  • Remove from heat; add chocolate chips and vanilla.
  • Stir just until chips are melted; pour into prepared pan.
  • Refrigerate 1 hour or until firm.
  • Cut into squares.
  • Store tightly covered in a cool, dry place.
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Course Candy