recipes

Chocolate Cherry Bars

A plate of rich chocolate cherry bars on a rustic wooden table, featuring a fudgy chocolate base, a layer of sweet cherry filling, and a glossy chocolate drizzle. Some bars are cut to reveal their moist, layered texture. Fresh cherries and chocolate shavings are scattered around, with soft natural lighting enhancing the de

Chocolate Cherry Bars

Portions:48 bars
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Ingrediënten

  • 1 cup butter or margarine
  • ¾ cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 2 cups sugar
  • 4 eggs
  • 1½ cups all-purpose flour divided
  • ⅓ cup all-purpose flour extra
  • ⅓ cup chopped almonds
  • 1 can sweetened condensed milk not evaporated milk(14 oz.)
  • ½ teaspoon almond extract
  • 1 cup HERSHEY’S MINI KISSES Brand Milk Chocolates
  • 1 cup chopped maraschino cherries drained

Instructies

  • Heat oven to 350°F.
  • Generously grease 13x9x2-inch baking pan.
  • Melt butter in large saucepan over low heat; stir in cocoa until smooth.
  • Remove from heat.
  • Add sugar, 3 eggs, 1½ cups flour and almonds; mix well.
  • Pour into prepared pan.
  • Bake 20 minutes.
  • Meanwhile, whisk together remaining 1 egg, remaining ⅓ cup flour, sweetened condensed milk and almond extract.
  • Pour over baked layer; sprinkle chocolates and cherries over top.
  • Return to oven.
  • Bake 20 to 25 minutes or until set and edges are golden brown.
  • Cool completely in pan on wire rack.
  • Refrigerate until cold, 6 hours or overnight.
  • Cut into bars.
  • Cover; refrigerate leftover bars.
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Recipe Category Candy / Chocolate / Fruit

Chocolate And Peanut Butter Filled Peanut Butter Blondies

A plate of chocolate and peanut butter-filled peanut butter blondies on a rustic wooden table, featuring a golden, chewy base with a rich chocolate and creamy peanut butter filling. Some are cut open to reveal the gooey layers inside, drizzled with melted chocolate and sprinkled with crushed peanuts. Peanut butter chips and chocolate chunks are scattered around, with soft natural lighting enhancing the textures and warm tones.

Chocolate And Peanut Butter Filled Peanut Butter Blondies

Portions:16 bars
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Ingrediënten

  • ¾ cup REESE’S Creamy Peanut Butter
  • ¼ cup butter or margaine, softened
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1⅓ cups REESE’S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme (8-oz. pkg.)

Instructies

  • Heat oven to 350 F.
  • Grease 8- or 9-inch baking pan.
  • Beat peanut butter, 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; add to peanut butter mixture, beating until well blended.
  • Spread one half of batter in prepared pan.
  • Sprinkle baking pieces over batter.
  • Drop remaining batter by 1/2 teaspoonfuls over mixture, covering baking pieces.
  • Bake 25 to 30 minutes or until lightly browned.
  • Cool completely in pan on wire rack.
  • Cut into bars.
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Recipe Category Candy / Chocolate / Nuts

Chewy Toffee Almond Bars

A plate of chewy toffee almond bars on a rustic wooden table, featuring a golden, buttery base with a rich toffee layer and crunchy toasted almonds. Some bars are cut to reveal their gooey texture, drizzled with caramel and sprinkled with crushed almonds. Whole almonds and toffee pieces are scattered around, with soft natural lighting enhancing the warm, inviting tones.

Chewy Toffee Almond Bars

Portions:36 bars
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Ingrediënten

  • 1 cup butter softened
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 1-1/3 cups HEATH BITS ‘O BRICKLE Toffee Bits
  • ¾ cup light corn syrup
  • 1 cup sliced almonds divided
  • ¾ cup MOUNDS Sweetened Coconut Flakes divided

Instructies

  • Heat oven to 350°F.
  • Grease sides of 13x9x2-inch baking pan.
  • Beat butter and sugar until fluffy.
  • Gradually add flour, beating until well blended.
  • Press dough evenly into prepared pan.
  • Bake 15 to 20 minutes or until edges are lightly browned.
  • Meanwhile, combine toffee bits and corn syrup in medium saucepan.
  • Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).
  • Stir in 1/2 cup almonds and 1/2 cup coconut.
  • Spread toffee mixture to within 1/4-inch of edges of crust.
  • Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
  • Bake an additional 15 minutes or until bubbly.
  • Cool completely in pan on wire rack.
  • Cut into bars.
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Recipe Category Candy / Nuts

Championship Chocolate Chip Bars

A plate of championship chocolate chip bars on a rustic wooden table, featuring a golden, chewy cookie base loaded with gooey, melted chocolate chips. Some bars are cut to reveal their soft, dense texture, drizzled with extra melted chocolate and sprinkled with sea salt flakes. Chocolate chips and cookie crumbs are scattered around, with soft natural lighting enhancing the warm, inviting tones.

Championship Chocolate Chip Bars

Portions:36 bars
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Ingrediënten

  • 1,5 cups all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup cold butter or margarine
  • 2 cups HERSHEY’S Semi-Sweet Chocolate Chips divided
  • 1 can sweetened condensed milk not evaporated milk (14 oz.)
  • 1 egg slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts

Instructies

  • Heat oven to 350°F.
  • Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly.
  • Stir in ½ cup chocolate chips; press mixture on bottom of ungreased 13x9x2-inch baking pan.
  • Bake 15 minutes.
  • Combine sweetened condensed milk, egg and vanilla in large bowl.
  • Stir in remaining 1½ cups chips and nuts.
  • Spread evenly over hot baked crust.
  • Bake 25 minutes or until golden brown.
  • Cool completely in pan on wire rack.
  • Cut into bars.
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Recipe Category Candy / Chocolate

Butterscotch Blondies

Butterscotch Blondies

Butterscotch Blondies

Portions:36 bars
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Ingrediënten

  • ¾ cup butter or margarine, softened
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1-3/4 cups HERSHEY’S Butterscotch Chips 11-oz. pkg.
  • 1 cup chopped nuts optional

Instructies

  • Heat oven to 350°F.
  • Grease 13x9x2-inch baking pan.
  • Beat butter, brown sugar and granulated sugar in large bowl until creamy.
  • Add eggs; beat well.
  • Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.
  • Stir in butterscotch chips and nuts, if desired.
  • Spread into prepared pan.
  • Bake 30 to 35 minutes or until top is golden brown and center is set.
  • Cool completely in pan on wire rack.
  • Cut into bars.

Notes / Tips / Wine Advice:

Heat oven to 350°F.
Grease 13x9x2-inch baking pan.
Beat butter, brown sugar and granulated sugar in large bowl until creamy.
Add eggs; beat well.
Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.
Stir in butterscotch chips and nuts, if desired.
Spread into prepared pan.
Bake 30 to 35 minutes or until top is golden brown and center is set.
Cool completely in pan on wire rack.
Cut into bars.
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Recipe Category Candy

Brownies with Peanut Butter Chips

Brownies with Peanut Butter Chips on a rustic wooden platter, featuring rich, fudgy brownies with a crackly top and creamy peanut butter chips. Lightly dusted with cocoa powder, set on a wooden table with a glass of milk and a bowl of extra peanut butter chips in the softly blurred background.

Brownies with Peanut Butter Chips

Portions:32 brownies
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Ingrediënten

  • 1¼ cups butter or margarine, melted
  • 1¾ cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1⅔ cups all-purpose flour
  • ⅔ cup HERSHEY’S Cocoa
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1⅔ cups REESE’S Peanut Butter Chips (10-oz. pkg.) divided
  • Peanot butter chip glaze

Instructies

  • Heat oven to 350°F.
  • Grease 13x9x2-inch baking pan.
  • Stir together butter and sugar in large bowl.
  • Add eggs and vanilla; beat with spoon or whisk until well blended.
  • Combine flour, cocoa, baking powder and salt; add to butter mixture, stirring until well blended.
  • Reserve 1/2 cup peanut butter chips for glaze; stir remaining chips into batter.
  • Spread batter into prepared pan.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  • Cool completely in pan on wire rack.
  • Prepare PEANUT BUTTER CHIP GLAZE; drizzle over brownies.
  • Let stand until glaze is set.
  • Cut into squares.

Notes / Tips / Wine Advice:

PEANUT BUTTER CHIP GLAZE: 1. Combine 1/2 cup REESE’S Peanut Butter Chips (reserved from brownies), 2 tablespoons butter or margarine and 2 tablespoons milk in small microwave-safe bowl. 2. Microwave at HIGH (100%) 45 seconds; stir until chips are melted and mixture is smooth. Gradually add 1/4 cup powdered sugar, beating with whisk until smooth. About 1/2 cup glaze.
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Recipe Category Chocolate / Cupcakes-Brownies

Brownie Caramel Pecan Bars

Brownie Caramel Pecan Bars on a rustic wooden platter, featuring fudgy brownie bars layered with gooey caramel and crunchy toasted pecans. Lightly drizzled with caramel sauce, set on a wooden table with a glass of milk and a bowl of extra pecans in the softly blurred background.

Brownie Caramel Pecan Bars

Portions:16 bars
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Ingrediënten

  • ½ cup sugar
  • 2 tablespoons butter or margarine
  • 2 tablespoons water
  • 2 cups HERSHEY’S Semi-Sweet Chocolate Chips (12-oz. pkg.) divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • Caramel Topping
  • 1 cup pecan pieces

Instructies

  • Heat oven to 350°F.
  • Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.
  • Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted.
  • Beat in eggs and vanilla until well blended.
  • Stir together flour, baking soda and salt; stir into chocolate mixture.
  • Spread batter into prepared pan.
  • Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan.
  • Meanwhile, prepare CARAMEL TOPPING.
  • Remove brownies from oven; immediately and carefully spread with caramel topping.
  • Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping.
  • Cool completely in pan on wire rack, being careful not to disturb chips while soft.
  • Lift out of pan; cut into bars.

Notes / Tips / Wine Advice:

CARAMEL TOPPING: Remove wrappers from 25 caramel candies. Combine 2 tablespoons butter or margarine, caramels and 1 tablespoon milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately
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Recipe Category Candy / Cupcakes-Brownies

Brownie Bites with Magic Frosting

Brownie Bites with Magic Frosting on a rustic wooden platter, featuring fudgy brownie squares topped with glossy chocolate frosting. Some pieces have a dusting of cocoa powder or colorful sprinkles, set on a wooden table with a glass of milk and a bowl of extra frosting in the softly blurred background.

Brownie Bites with Magic Frosting

About 3 dozen brownies.
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Ingrediënten

  • ¾ cup HERSHEY’S Cocoa
  • ⅔ cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1-2/3 cups REESE’S Peanut Butter Chips (10-oz. pkg.) or 1-2/3 cups HERSHEY’S Premier White Chips

Instructies

  • Heat oven to 350°F.
  • Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.
  • Stir together cocoa and oil in large bowl until smooth; stir in sugar.
  • Beat in eggs and vanilla; stir in flour, baking powder and salt.
  • Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting.
  • Drop mixture by rounded tablespoonfuls into baking cups.
  • Bake 15 to 18 minutes or just until set and small cracks appear on surface.
  • Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.
  • Let stand several minutes to soften; swirl melted chips with knife or spatula.
  • Garnish with pecan half, if desired.
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Recipe Category Cupcakes-Brownies

Creamy brownie frosting

Best Brownies

Creamy brownie frosting

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Ingrediënten

  • 3 tablespoons butter or margarine, softened
  • 3 tablespoons HERSHEY’S Cocoa
  • 1 tablespoon light corn syrup or honey
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructies

  • Beat butter, cocoa, corn syrup and vanilla in small bowl until blended.
  • Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
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Recipe Category Basic recipe

Best Brownies

The Best Brownies on a rustic wooden platter, featuring rich, fudgy brownies with a crackly top and a moist, gooey interior. Lightly dusted with cocoa powder, set on a wooden table with a glass of milk and a bowl of extra cocoa powder in the softly blurred background.

Best Brownies

Portions:16 brownies
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Ingrediënten

  • ½ cup butter or margarine, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup all-purpose flour
  • ⅓ cup HERSHEY’S Cocoa
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chopped nuts optional
  • Creamy brownie frosting

Instructies

  • Heat oven to 350°F.
  • Grease 9-inch square baking pan.
  • Stir together butter, sugar and vanilla in bowl.
  • Add eggs; beat well with spoon.
  • Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.
  • Stir in nuts, if desired.
  • Spread batter evenly into prepared pan.
  • Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
  • Cool completely in pan on wire rack.
  • Prepare CREAMY BROWNIE FROSTING; spread over brownies.
  • Cut into squares.
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Recipe Category Chocolate / Cupcakes-Brownies
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