BUBUR LAMBUK

Bubur lambuk

quinnie@myresipi.com
tengok kat tv..pakcik yg masak ni..pakcik yg masak bubur lambuk kat kg baru..
Created on : 06-09-2008
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Bahan-bahan ( sekeluarga )
1 cawan beras (kalau rasa sikit boleh letak 2 cawan)
1 sudu besar minyak sapi
2 sudu besar minyak masak (saya guna minyak masak biasa tapi pakcik tu guna minyak kelapa kalau tak silap)
1 kulit kayu manis, 1 bunga lawang, 2 bunga cengkih, 2 buah pelaga
daging (ikut suka la..kalau suka byk daging isi byk..kalau tak letak sikit just tuk perencah)
segenggam udang kering
2 helai daun pandan
1 sudu kecil halba
1 sudu kecil jintan kasar
1 biji bawang besar - hiris
3 biji bawang putih - hiris
2 inci hali - di blend dengan 2 cawan air dan ditapis
1 sudu kecil serbuk lada hitam ( saya guna lada hitam biji dan tumbuk)
2 cawan santan pekat (kalau nak kurang pun boleh)
6 biji bawang merah - buat bawang goreng
daun sup dan daun bawang
garam secukup rasa
air secukupnya
Cara-cara
panaskan minyak sapi dan minyak masak..setelah panas tumis bawang besar dan bawang putih...tumis hingga naik bau..tak yah goreng sampai kuning
lepas bawang dah naik bau...masukkan daun pandan, kulit kayu manis, bunga lawang, buah pelaga, jintan kasar, bunga cengkih dan halba hingga naik bau.
kemudian masukkan daging.. masak hingga daging keluar air...dah keluar air daging..masukkan air halia...biar didih.
lepas tu masukkan air biasa...agak2 le banyaknya tuk masak nasik tu nanti..biar didih
dah didih air..letak serbuk lada hitam yg dibancuh dengan sedikit air.
masuk kan beras..masak hingga beras jadi hancur..kalau tak cukup air boleh tambah lagi..
selepas beras dah hancur..letak kan garam dan udang kering.
kemudian boleh la letak pati santan..ikut suka la..kalau tak nak lemak sgt boleh kurang kan santannya. masak hingga bubur pekat.
bila dah pekat boleh la letak bawang goreng, daun sup dan daun bawang.
nota: saya kalau masak bubur ni suka campur sayur2 sendiri...contoh: cili hijau yg di belah dua, buah tomato yg dibelah 4, carrot dan kacang tanah.

OPERA CAKE II

yield: Makes 6 to 8 servings
active time: 2 hr
total time: 3 1/2 hr (includes chilling buttercream and glaze)
There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator... more ›
var recipeIntroText = "There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris. It became the signature cake of Clichy's shop on the Boulevard Beaumarchais. However, another pastry shop, Dalloyau, sold a very similar dessert, known as L'Opéra (in honor of the Paris Opera), and some claim that theirs was the original.";

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IngredientsFor almond sponge cake

3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks' note, below)
1/2 cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled For coffee syrup
1 teaspoon instant-espresso powder
1/2 cup plus 1 tablespoon water
1/2 cup granulated sugar
1/4 cup Cognac or other brandy For coffee buttercream
2 teaspoons instant-espresso powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened For chocolate glaze
3/4 stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped

Special equipment: a 15- by 10-inch shallow baking pan; an offset metal spatula; a candy thermometer; a small sealable plastic bag

Preparation

Make sponge cake:Put oven rack in middle position and preheat oven to 425°F. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Dust pan with cake flour, knocking out excess.
Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.

Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.

Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick).
Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes.
Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper.

Make coffee syrup:Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/2 cup water to a boil in a 1- to 2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, 5 minutes. Remove from heat and stir in Cognac and coffee mixture.

Make coffee buttercream:Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/4 cup water to a boil in a very small heavy saucepan, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 238°F on thermometer (soft-ball stage; see cooks' note, below).

While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute.
Add hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add coffee mixture and beat until completely cool, 3 to 5 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth.

Make glaze:Melt butter and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.

Assemble cake:Put 1 cake square on a plate, then brush generously with one third of coffee syrup. Spread half of buttercream evenly over top with cleaned offset spatula, spreading to edges.

Arrange both cake strips side by side on top of first layer (any seam will be hidden by next layer), then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
Top with remaining cake square and brush with remaining coffee syrup. Spread remaining buttercream evenly over top, spreading just to edges. Chill cake until buttercream is firm, about 30 minutes.
Reheat remaining glaze over barely simmering water just until shiny and spreadable (but not warm to the touch), about 1 minute. Pour all but 1 tablespoon glaze over top layer of cake and spread evenly just to edges. Scrape remaining tablespoon glaze into sealable plastic bag and twist bag so glaze is in 1 corner. Snip a tiny hole in corner and decorate cake (leave a 1/2-inch border around edges). Chill cake until glaze is set, about 30 minutes, then trim edges slightly with a sharp serrated knife.
Cooks' notes: If you can't find almond flour, you can pulse whole almonds with the confectioners sugar in a food processor until powdery (be careful not to grind to a paste). To take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently. Opéra cake can be made 2 days ahead. Cover sides with strips of plastic wrap and top of cake loosely with plastic wrap (once glaze is set) and chill cake. Remove plastic wrap from top immediately after removing cake from refrigerator and bring cake to room temperature, 30 minutes to 1 hour.

OPERA CAKE

Opera Cakeby Lucie Renaud / May 1, 2002
Version française...
photo: Russell Proulx

Gioconda biscuit

125 g non bleached powdered almonds
125 g sugar
30 g flour
4 egg yolks
25 g butter
4 egg whites
20 g sugar

Chocolate ganache

5 g instant coffee
200 g bittersweet couverture chocolate
150 g 35% cream

Coffee buttercream

15 g instant coffee
200 g sugar
70 g water
2 eggs
200 g unsalted butter

Glazing

80 g bittersweet couverture
80 g 35% cream

Gioconda biscuit:

Whip together the almonds, sugar, flour and egg yolks for approximately 15 minutes. Beat the egg whites and sugar until stiff. Gently blend in the egg whites to the rest of the preparation using a spatula. Melt the butter, let cool and add to the mixture. Spread the preparation on parchment paper. Cook at 250 ºC 5–7 minutes. Remove the biscuit from the plaque as soon as it comes out of the oven.

Coffee buttercream:

Cook the sugar in 70 g of water until it reaches the small ball degree. Add 1 whipped whole egg and one yolk to the sugar mixture. Whip the mixture until it cools down. Gradually add previously softened butter and continue whipping. The mixture should double in volume and whiten. Add 15 g of coffee dissolved in a small amount of water.

Chocolate ganache:

Bring the cream to a boil with the remaining coffee. Blend in the chopped chocolate. Allow to cool.

Combination:

Divide the rolled out Gioconda biscuit dough into 3 equal parts. Spread the ganache on a first layer of dough. Cover with the next layer, garnishing with the coffee buttercream. Cover with the last layer. Cool. Chop up the topping chocolate and mix with the cream. Bring to a boil. Glaze the cake.

Traditionally the word "Opera" is written on the cake. Certain pastry chefs would rather cover the cake in black or white chocolate in which musical instruments or notes are imprinted. Others choose an edible gold leaf cover giving the dessert a more "theatrical" touch. Jacques Torres, a star pastry chef at New York's chic Le Cirque restaurant, serves the cake with a small, 10 cm-high chocolate stove. The waiter then takes two tiny chocolate pans from the two "burners" on the stove and pours a fruit sauce directly on the cake.

(Whipped) Chocolate Ganache

zachoes@myresipi.com
Resepi diambil dan diuji dari Allrecipes.

Bahan-bahan ( Hias sebiji kek 6" )
125g bittersweet atau cooking coklat, dihiris
120ml heavy cream/fresh cream/non-dairy cream

Cara-cara ;

Masukkan coklat yang dihiris ke dalam mangkuk
Didihkan cream dalam periuk kecil di atas api kecil. Didihkan hingga timbul buih-buih ditepi periuk.
Masukkan hirisan coklat dan kacau guna whisk hingga cair dan sebati.
Tutup api dan biarkan sejuk pada suhu bilik sebelum dituang atas kek. Ni bagi membolehkan molekul-molekul coklat sebati dengan cream.
Atau kalau nak guna untuk icing atau filling, simpan di dalam peti ais (sebaiknya semalaman) sebelum dipukul hingga gebu dan ringan (cream akan bertukar warna coklat cair).

blueberry crumbs pie

1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries

2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

BLACK PEPPER SAUCE YATT

butter 2 sudu besar
1 kiub ayam
tepung 2 sudu besar
cendawan butang dlm tin kecil (kalu nak letak)
black pepper (kisar kalu boleh kisar sendiri jgn beli yg dah kisar di kedai sb terlalu halus)

masak butter hingga cair masukkan tepung kacau sehingga tepung menjadi keperangan pastu masukkan air 1 cawan, black pepper, kiub ayam dan cendawan kalu nak . kacau sehingga pekat dan agak2 ... letak garam gula skit. dah siap.

KEK KUKUS VELVET HAWFLAKES

Bahan:- (bekas bulat 8 inci)

• 5 biji telor gred A (yang sejuk dari fridge)
• 225 gm gula halus
• 220 gm tepung gandum/tepung naik sendiri
• 1 sudu kecil rata baking powder
• 1 sudu besar ovallette
• 150 ml susu cair
• 1/2 sudu kecil garam
• 100 gm minyak jagung/masak (klu guna butter 125 gm - cairkan)
• 1 sudu kecil esen vanila
• beberapa titis pewarna merah dan hijau
• asam hawflakes secukupnya

Cara membuatnya

1.Masukkan kesemua bahan2 di dlm mangkuk mixer kecuali minyak, hawflakes dan pewarna.
2. Pukul adunan hingga sebati dan gebu. Masukkan minyak jagung/masak Ayak tepung dan baking powder kemudian campur dan digaul dgn senduk atau spatula hingga sebati.
3. Loyang dialas kertas dan sapu minyak. Ratakan adunan pertama (*merah dulu menggunakan 5 sudu makan setiap adunan) dan susun secukup hawflakes di permukaannya dan kukus selama 5-7 min dalam kukusan yg telah dipanaskan dulu.
4. Buat hingga habis lapisan seterusnya dan susun hawflakes dan kukus.
5. Untuk lapisan yang akhir kukus selama 20 min supaya kek masak keseluruhannya.
6. Setelah kek masak, biarkan di dalam loyang selama 10 minit kemudian baru diterbalikkan di atas redai supaya sejuk.
*untuk membahagikan sama rata setiap lapisan akak ambil 4 senduk lauk dan dibahagi kpd 5 mangkuk dan warnakan. Untuk lapisan terakhir susun hawflakes jika suka...

PEANUT BUTTER POUND CUP CAKE

Peanut Butter Pound Cup Cake

Ingredients

1 cup of butter
1 cups of granulated sugar
1 cup of firmly packed light brown sugar
½ cups of creamy peanut butter (saya habiskan botol kecil tu)
5 eggs
1 tablespoon of vanilla
3 cups of cake flour
½ teaspoon of salt
¼ teaspoon of baking soda
1 cup of milk (susu segar)

Method

Cream butter and granulated sugar until light and fluffy.
Add brown sugar and peanut butter and continue beating thoroughly.
Add eggs, One at a time, beating wll after each addition ; add vanilla and blend well.
Sift Together the dry ingredients and add alternately with the milk.
Pour into a Large, lightly greased tube pan. Bake at 325 degrees F for around an hour or until it tests done.

KEK PEANUT BUTTER FUDGE

Kek Peanut Butter Fudge
siti sharifah amira idora

Bahan-Bahan:

200 gram mentega
200 gram tepung gandum
150 gram yogurt
100 gram gula kastor
100 gram biskut marie-dikisar
75 gram gula melaka
75 gram peanut butter
1 sudu kecil bikarbonate of soda
4 biji telur

bahan inti

225 gram chocolate mohrenlanz
150 gram susu manis
125 gram kacang tanah-goreng tanpa minyak dan tumbuk kasar

Cara:

Cairkan chocolate mohrenglanz dengan double boiler.bila telah cair masukkan masukkan susu dan kacang.kacau sebentar lalu di sejukkan mentega ,gula melaka ,gula kastor,telur dan peanut butter dipukul hingga rata dan halus.setelah itu masukkan tepung yang diayak dengan bikarbonate of soda,biskut marie,yogurt.gaulkan hingga rata Tuangkan1/2 bahagian adunan dalam loyang 10 kali 7.bubuh inti chocolate tadi dan tambah dengan 1/2 adunan kek .bakar selama 1 jam,oven 180 darjah c

KEK HATI PARI

KEK HATI PARI
dari dayang jack dari myresepi

Bahan-bahan ( loyang 9 inci );

10 biji telur A (4 biji putihnya dibuang)
16 oz mentega (utk dptkan hasil yg baik, pilihlah mentega Golden Churn)
9 gelas tepung gandum + 3 sdt soda bikarbonat (diayak bersama)
8 sb gula hitam/browning sugar
1 kati / 600 g kismis hitam
1/2 tin susu pekat manis
6 gelas gula halus
** jika ingin guna rempah kek - 3 sudu teh- add by yatt)

Cara-cara ;

Kismis dihiris halus atau ditumbuk.
Kemudian ambil segelas tepung gandum lalu digaul bersama kismis yg tlh dihiris/ditumbuk tadi. Ketepikan.
Di dalam mangkuk adunan, putar mentega dan susu sehingga putih.
Di dalam mangkuk adunan lain, pukul telur bersama gula hingga kembang dan berkrim.
Satukan kedua2 adunan itu tadi dan putar lg sehingga sebati.
Kemudian masukkan tepung (8 gelas) ke dalam adunan tadi dan gaulkan.
Masukkan gula hitam dan gaul lagi hingga sebati.
Akhir sekali, masukkan kismis dan kacau lagi hingga rata.
Sediakan pengukus. Gliskan loyang dengan mentega/marjerin dan taburkan sedikit tepung. Kemudian tuangkan adunan tadi ke dalamnya dan tutup kemas dgn kertas foil.
Kukuslah kek ini selama 8 jam. setiap 1 jam, periksalah pengukus, lapkan air pd penutupnya (sebaik2nya tutup dgn kain atau tuala), tambahkan air (air panas/air suam) jika berkurangan. guna api sederhana sahaja.
mengukus 4jam 30min
***supaya kek tahan lbh lama, slps dikukus, bolehlah dibakar skjp dlm 10-15 minit dgn suhu 170C. Sejukkan kek sblm dipotong.

KEK LAPIS GOYANG DANGDUT

KEK LAPIS GOYANG DANGDUT
dari rahman bestari dari mYresepi

Bahan-bahan ( loyang 8x8x3.5 )

10 biji telur ayam
16 oz mentega Golden Churn = 2 buku mentega Golden Churn
1 tin susu manis = 390gm
1 tin tinggi srikaya = 300gm (saya guna jenama Nona)
3 gelas tepung susu = 480gm (saya guna tepung susu Fernleaf
1 botol kecil horlick = 1 paket kecil 200gm
pewarna kuning dan cokelat

Cara-cara

Mentega dipukul dengan telur satu persatu sampai kembang.
Masukkan susu manis dan horlick dan kacau biar rata.
Horlick tadi dimasukkan sedikit demi sedikit sambil dikacau dengan kelajuan sederhana (dgn mixer)
Setelah rata, masukkan pula srikaya dan tepung susu.
Tepung susu juga dimasukkan sedikit demi sedikit sama seperti proses memasukkan horlick tadi.
Gaulkan adunan sehingga menjadi rata dan sebati.
Bahagikan adunan kepada 2 bahagian.
Warnakan setiap satu bahagian masing-masingnya dengan pewarna kuning dan cokelat.
Alas loyang dengan kertas dan tuangkan mana-mana satu adunan dahulu mengikut sukatan / anggaran sendiri. (saya gunakan satu cawan untuk setiap lapisan). Masukkan ke dalam pengukus yang air kukusannya sudah mendidih. Kukus sehingga agak masak dan nampak kering di permukaan kek serta sesuai untuk dituangkan adunan seterusnya. (saya kukus lebih kurang dalam 15 - 20 minit untuk setiap lapisan)
Apabila sudah masak, lapiskan dengan lapisan kedua dan begitulah seterusnya sehingga kedua-dua adunan habis.
* Jangan lupa untuk menutup loyang dengan alluminium foil atau alas tudung periuk kukus dengan tuala bersih.
* Jangan lupa juga untuk menambahkan air kukusan. Seeloknya gunakan air panas mendidih supaya proses memanaskan semula air tidak melambatkan proses melapis kek.
* Setelah masak, biarkan kek menyejuk dahulu sebelum dikeluarkan dan dipotong. Seeloknya dibungkus dengan alluminum foil dan simpan didalam peti sejuk beberapa ketika sebelum dipotong. Biar tekstur kek agak mengeras sedikit tetapi masih kekal kelembapannya.

KEK PILIH KASIH (VERSION 2)

KEK PILIH KASIH (VERSION 2)
resepi dari rahman bestari dari mYresepi

Bahan-bahan

16 oz mentega golden churn
10 biji telur ayam
1 tin kecil srikaya
1 botol kecil horlick = ( satu paket kecil 200gm)
1/2 tin susu manis
1/2 kg bijan - digoreng tanpa minyak sehingga kekuningan. (siapa yang tak gemarkan terlalu byk bijan boleh kurangkan)
1 sudu teh essen vanilla
2 1/2 gelas kacang tanah - digoreng tanpa minyak sehingga agak hitam dan isi kacang masak, kemudian dibuangkan kulit kacang sehingga bersih sebelum ditumbuk agak halus atau dikisar
1 1/2 gelas gula halus
1 gelas tepung gandum
2 gelas tepung roti (biskut) marie
6 sudu besar milo
3 sudu besar browning sugar

Cara-cara;

Pukul mentega dengan gula sampai kembang.
Masukkan telur satu persatu sambil dikacau rata.
Susu, srikaya, horlick dan milo digaul di tempat lain sehingga rata dan sebati.
Kemudian, masukkan ke dalam adunan telur dengan mentega tadi. Gaulkan rata dan sebati.
Masukkan essen vanilla, browning sugar, bijan, kacang tanah tumbuk/kisar, tepung gandum dan tepung roti (biskut marie). Gaulkan rata-rata dan sebati.
Kukus sehingga masak.
* gunakan loyang yang muat untuk kek sebanyak 10 biji telur samada loyang segi empat atau bulat

KEK PILIH KASIH

KEK PILIH KAsih
resepi dari maryam dari mYresepi

Bahan-bahan ( 8" x 8" x 3" )

10 Biji telur
2 gelas tepung gandum
1 gelas gula
450gm Butter
1 gelas horlicks
1 tin susu pekat / krimer
5 sudu makan milo
1 gelas bijan - di sangan dulu
2 gelas kacang tanah - disangan + dikisar
2 sudu makan browning sugar

Cara-cara;

Gula dan butter di pukul hingga kembang.
Masukkan telur satu persatu
kemudian masukkan tepung. dan gaul rata.
Masukkan horlicks dan milo dan di gaul rata.
Masukkan kacang tanah dan bijan dan gaul hingga sebati.
Akhir sekali masukkan browning sugar dan adunan di masukkan dlm loyang yang telah di alaskan dgn kertas minyak dan dikukus selama 4 jam 1/2

KEK LAPIS LUMUT (VERSION 2)

KEK LAPIS LUMUT
resepi by nelly dari myresepi

Bahan-bahan

10 biji telur ayam
2 gelas gula halus
16 oz mentega
1 gelas tepung almond(badam)
5 gelas tepung nestum
1 tin susu manis
1 tin/botol jem epal
1 sudu teh esen vanila
sedikit pewarna hijau

Cara-cara;

Pukul telur hingga kembang.
Masukkan gula sedikit demi sedikit sampai habis.
Mentega dikacau terlebih dahulu. Kemudian masukkan ke dalam adunan telur tadi.
Sesudah itu masukkan tepung almond yang sudah digaul bersama tepung neestum.
Akhir sekali masukkan susu, jem, vanilla dan pewarna hijau.
Kukus hingga masak.
Kalau mahu kek lumut tahan lama, lepas kukus bakar sekejap anggaran 5~10 minit.

CLASSIC CHOCOLATE CHIP COOKIES

HERSHEY'S Classic Chocolate Chip Cookies

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• 1 cup chopped nuts(optional)

Directions:
1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.

SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.

ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.

HIGH ALTITUDE DIRECTIONS (classic cookies):
- Increase flour to 2-2/3 cups.
- Decrease baking soda to 3/4 teaspoon.
- Decrease granulated sugar to 2/3 cup.
- Decrease packed light brown sugar to 2/3 cup.
- Add 1/2 teaspoon water with flour.
- Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges.

WHITE CHIP CHOCOLATE COOKIES

HERSHEY'S White Chip Chocolate Cookies

Ingredients:

• 1 cup (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
• 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips

Directions:
1. Heat oven to 350°F.

2. Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture. Stir in white chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.

Holiday Chocolate Shortbread Cookies

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1-1/4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1-3/4 cups all-purpose flour
• 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips

Directions:
1. Heat oven to 300°F. Beat butter, powdered sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, stirring until smooth.

2. Roll or pat dough to 1/4-inch thickness on lightly floured surface or between 2 pieces of wax paper; with cookie cutters, cut in holiday shapes. Reroll dough scraps, cutting cookies until dough is used. Place on ungreased cookie sheet.

3. Bake 15 to 20 minutes or just until firm. Immediately place white chips, flat side down, in decorative design on warm cookies. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Store in airtight container. About 4-1/2 dozen (2-inch diameter) cookies.

NOTE: For more even baking, place similar shapes and sizes of cookies on same cookie sheet.

Chewy Cocoa and Peanut Butter Treats

Ingredients:

• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
• 1/4 cup HERSHEY'S Cocoa
• 2 tablespoons butter or margarine
• 6 cups crisp rice cereal

Directions:
1. Butter 13x9x2-inch pan. Stir together corn syrup and brown sugar in large saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil.

2. Remove from heat. Add peanut butter chips, cocoa and butter; stir until chips are melted and mixture is smooth. (Mixture will be thick.)

3. Add cereal; stir until well coated. Immediately press into prepared pan. Cool completely. Cut into squares. About 30 treats.

Chocolate Truffles

Ingredients:

• 3/4 cup (1-1/2 sticks) butter
• 3/4 cup HERSHEY'S Cocoa
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1 tablespoon vanilla extract
• Cocoa or powdered sugar

Directions:
1. Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; increase heat to medium. Cook, stirring constantly, about 4 minutes or until mixture has pudding-like consistency and is smooth and glossy.

2. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen candies.


VARIATIONS:

NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.

RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts.

ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.

NUT-COATED TRUFFLES: Roll balls in chopped nuts.

CHOCOLATE PEANUT BRITTLE

Chocolatey Peanut Brittle

Ingredients:

• 1/4 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1 tablespoon butter
• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup whipping cream
• 1-1/4 cups salted peanuts

Directions:
1. Lightly butter a cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.

2. Stir together sugar, corn syrup and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely. Snap into pieces; store in tightly covered container. About 1 pound candy.

Cocoa Nut Break-Up

Ingredients:

• 3/4 cup (1-1/2 sticks) butter
• 1 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 2 tablespoons corn syrup
• 2 tablespoons water
• 3/4 cup coarsely chopped pecans or toasted slivered almonds

Directions:
1. Melt butter in medium saucepan. Stir in sugar, cocoa, corn syrup and water.

2. Cook over medium heat, stirring constantly until mixture reaches
260°F on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard but not brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; stir in nuts.

3. Immediately spread mixture about 1/4 inch thick onto ungreased cookie sheet. Cool on wire rack. Refrigerate until cold. Remove from sheet; break into pieces. Store in tightly covered container in refrigerator. About 1-1/2 pounds.

Old-Fashioned Chocolate 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
• 1/2 cup finely crushed hard peppermint candy(optional)
• ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
• Additional crushed hard peppermint candy(optional)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or 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. Add candy, if desired. Pour batter into prepared pans.

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

4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings.

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.

CHOCOLATE CUPCAKES: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350°F for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.

Trimtime Chocolate Cake Roll

Ingredients:

• 1/2 cup all-purpose flour
• 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 4 eggs
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups (1 pt.) nonfat frozen yogurt (any flavor)slightly softened
• Powdered sugar(optional)

Directions:
1. Heat oven to 400°F. Spray 15-1/2x10-1/2x1-inch jelly-roll pan with vegetable cooking spray. Line with wax paper; spray again.

2. Sift together flour, cocoa and baking powder. Beat eggs, granulated sugar and vanilla in small bowl until pale in color, about 5 minutes. Fold in cocoa mixture; spread batter into prepared pan.

3. Bake 5 to 7 minutes or until top springs back when touched lightly in center. Invert cake onto clean towel; remove wax paper. Roll up cake with towel from short side. Cool completely on wire rack.

4. Unroll cake; spread with frozen yogurt. Reroll cake without towel; press seam-side down. Cover; freeze until firm. Sprinkle top lightly with powdered sugar, if desired. Cover; freeze leftover cake roll. 12 servings.

Creme de Cacao Torte

Ingredients:

• 2/3 cup butter or margarine, softened
• 1-2/3 cups sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1-1/3 cups milk
• 2 tablespoons creme de cacao (chocolate-flavored liqueur)(optional)
• CREME DE CACAO FILLING(recipe follows)
• CHOCOLATE GANACHE GLAZE(recipe follows)

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. In large bowl, beat butter, sugar, eggs and vanilla until blended. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Sprinkle each layer with 1 tablespoon creme de cacao; cool completely. Meanwhile, prepare CREME DE CACAO FILLING. Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with one-third of FILLING. Repeat layering with remaining cake and FILLING, ending with cake layer. Cover tightly; refrigerate at least 8 hours. Prepare CHOCOLATE GANACHE GLAZE; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate. 10 to 12 servings.

CREME DE CACAO FILLING: In small bowl, beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons creme de cacao (optional) and 1 tablespoon HERSHEY'S Cocoa until stiff. Cover; refrigerate. About 2 cups.

CHOCOLATE GANACHE GLAZE
1 HERSHEY'S SPECIAL DARK Chocolate Bar (7 oz.), broken
into pieces
1/4 cup whipping cream
1 tablespoon butter
1-1/2 teaspoons creme de cacao (chocolate-flavored liqueur) or
water

Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened). About 1 cup.

Chocolate Sour Cream Cake

Ingredients:

• 1-3/4 cups all-purpose flour
• 1-3/4 cups sugar
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup butter or margarine, softened
• 1 container (16 oz.) dairy sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• FUDGE FROSTING(recipe follows)

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

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.


FUDGE FROSTING

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

Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

CHOCOLATE SQUARES WITH NUTTY CARAMEL

Chocolate Squares with Nutty Caramel Sauce

Ingredients:

• 1 cup sugar
• 3/4 cup all-purpose flour
• 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 3 eggs
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 bag (14 oz.) caramel candies
• 1/2 cup water
• 1 cup pecan pieces
• Sweetened whipped cream(optional)

Directions:
1. Heat oven to 350°F. Grease bottom only of 8-inch square baking pan.

2. Stir together sugar, flour, cocoa, baking powder and salt in medium bowl. Add oil, eggs, milk and vanilla; beat until smooth. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

4. Remove wrappers from caramels. Combine caramels and water in small saucepan. Cook over low heat, stirring occasionally, until smooth and well blended. Stir in pecans; cool until thickened slightly. Cut cake into squares; serve with warm caramel nut sauce and sweetened whipped cream, if desired. 9 servings.

Chocolate Orange Marble Chiffon Cake

Ingredients:

• 1/3 cup HERSHEY'S Cocoa
• 1/4 cup hot water
• 1-1/2 cups plus 3 tablespoons sugar, divided
• 2 tablespoons plus 1/2 cup vegetable oil, divided
• 2-1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup cold water
• 7 egg yolks
• 1 cup (about 8) egg whites
• 1/2 teaspoon cream of tartar
• 1 tablespoon freshly grated orange peel
• ORANGE GLAZE(recipe follows)

Directions:
1. Remove top oven rack; move other rack to lowest position. Heat oven to 325°F.

2. Stir together cocoa and hot water in medium bowl; stir in 3 tablespoons sugar and 2 tablespoons oil; set aside. Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in large bowl; add cold water, remaining 1/2 cup oil and egg yolks; beat with spoon until smooth.

3. Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter.

4. Spoon half of orange batter into ungreased 10-inch tube pan; drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas.

5. Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel; cool completely. Remove cake from pan; invert onto serving plate. Prepare ORANGE GLAZE; spread over top of cake, allowing glaze to run down sides. Garnish as desired. 12 to 16 servings.

ORANGE GLAZE: Melt 1/3 cup butter or margarine in medium saucepan over low heat. Remove from heat; gradually add 2 cups powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon freshly grated orange peel, beating with whisk until smooth and of desired consistency. About 1-1/2 cups glaze.

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.

Brownies with Peanut Butter Chips

Ingredients:

• 1-1/4 cups (2-1/2 sticks) butter or margarine, melted
• 1-3/4 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1-2/3 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
• PEANUT BUTTER CHIP GLAZE(recipe follows)

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

2. 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 in prepared pan.

3. 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. About 32 brownies.


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 MEDIUM (50%) 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.

Chewy Chocolate Almond Bars

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1/2 cup sugar
• 1-3/4 cups all-purpose flour
• 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1-1/3 cups (8-oz. pkg.) HEATH Milk Chocolate Toffee Bits
• 3/4 cup light corn syrup
• 1 cup sliced almonds, divided

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

2. Beat butter and sugar until thoroughly blended. Stir together flour and cocoa; beat into butter mixture. Press dough evenly in prepared pan.

3. Bake 15 to 20 minutes or until edges are set. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 15 minutes). Stir in 3/4 cup almonds. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle with remaining 1/4 cup almonds.

4. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

Chocolate Cranberry Bars

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/2 cup HERSHEY'S Cocoa
• 3 tablespoons sugar
• 2/3 cup cold butter, cut into pieces
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1 cup REESE'S Peanut Butter Chips
• 1-1/3 cups (6 oz. pkg.) sweetened dried cranberries OR 1-1/3 cups raisins
• 1 cup coarsely chopped walnuts

Directions:
1. Heat oven to 350°F.

2. Stir together crumbs, cocoa and sugar in medium bowl; cut in butter until crumbly. Press mixture evenly on bottom and 1/2-inch up sides of 13x9x2-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture; sprinkle evenly with peanut butter chips and dried cranberries. Sprinkle nuts on top; press down firmly.

3. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand several hours. Cut into bars. About 36 bars.

Chocolate Grab-Bag Brownies

Ingredients:

• Any combination chopped HERSHEY'S and REESE'S candy bars to make 2 cups
• 1 cup (2 sticks) butter or margarine
• 2 cups sugar
• 2/3 cup HERSHEY'S Cocoa
• 4 eggs, beaten
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 teaspoons vanilla extract

Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. Remove wrappers from candies. Cut each candy into 1/2-inch pieces; set aside.

2. Melt butter in 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 and candy pieces. 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 overbake. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

Chocolate Peanut Butter Filled Oat Bars

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 3/4 cup REESE'S Creamy Peanut Butter, divided
• 2 cups packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups quick-cooking rolled oats, uncooked
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• CHOCOLATE PEANUT BUTTER FILLING(recipe follows)
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
• 1-1/2 teaspoons shortening(do not use butter, margarine, spread or oil)

Directions:
1. Heat oven to 350°F.

2. Beat butter and 3/4 cup peanut butter in large bowl until well blended; beat in brown sugar. Add eggs and vanilla, beating until well blended.

3. Stir together oats, flour, baking soda and salt; gradually stir into butter mixture. (Dough will be thick.) Set aside 2 cups dough.

4. Press remaining dough onto bottom of ungreased 15-1/2x10-1/2x1-inch jelly-roll pan. Prepare CHOCOLATE PEANUT BUTTER FILLING; spread over dough. Set aside 1/2 cup peanut butter chips for drizzle. Add remaining peanut butter chips to reserved dough; crumble mixture over filling.

5. Bake 25 minutes or until top is golden brown (chocolate will be soft). Cool completely in pan on wire rack.

6. Place reserved 1/2 cup peanut butter chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over bars; allow drizzle to set. Cut into bars. About 4 dozen bars.

CHOCOLATE PEANUT BUTTER FILLING

1/2 cup REESE'S Creamy Peanut Butter
1/3 cup butter or margarine
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/2 teaspoons vanilla extract

Melt peanut butter and butter in medium saucepan over low heat. Stir in cocoa. Add sweetened condensed milk; heat, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.

Cocoa Coconut Brownies

Ingredients:

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup 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 cup MOUNDS Sweetened Coconut Flakes, divided

Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan.

2. Stir together butter, sugar and vanilla in medium 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 3/4 cup coconut. Spread batter evenly into prepared pan. Sprinkle remaining 1/4 cup coconut over top.

3. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. About 16 brownies.

CHOCOLATE WALNUT COOKIES BARS

Chocolate Walnut Cookie Bars with Sugar Free Chocolate Chips

Ingredients:

• 1-2/3 cups all-purpose flour
• 1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 1/3 cup sucralose-granulated sugar blend
• 1/3 cup sucralose-brown sugar blend
• 2 teaspoons vanilla extract
• 2 eggs
• 1-1/3 cups (8-oz. pkg.) HERSHEY'S Sugar Free Chocolate Chips
• 1 cup chopped walnuts

Directions:
1. Heat oven to 350°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease foil.

2. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar blend, brown sugar blend and vanilla in large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and walnuts. Spread and press dough in prepared pan.

3. Bake 15 to 17 minutes or until edges start to pull from edges of pan and center springs back when touched lightly. Cool completely in pan on wire rack. Using edges of foil, lift cookie from pan. Place on cutting board; cut into bars. 48 bars.

CONFETTI BROWNIES

Confetti Brownies

Ingredients:

• 1 package (19.8 oz.) fudge brownie mix
• Water
• Vegetable oil
• Eggs
• 1-1/2 cups REESE'S MINI PIECES Candy, divided
• BROWNIE FROSTING(recipe follows)
• 1/2 cup butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 1 teaspoon vanilla extract
• dash salt
• 3-1/2 cups powdered sugar
• 6 tablespoons hot water
• PEANUT BUTTER DRIZZLE(recipe follows)
• 3 tablespoons REESE'S Peanut Butter Chips
• 1 teaspoon shortening

Directions:
1. Heat oven to 350°F. Grease bottom of 13 x 9 x 2-inch baking pan.

2. Prepare brownie mix as directed on package for fudge-like brownies. Spread half of brownie batter into prepared pan.

3. Sprinkle 3/4 cup candies over batter. Carefully spread remaining batter over candy.

4. Bake 28 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out clean. Remove from oven to wire rack; cool slightly.

5. Prepare and spread CHOCOLATE FROSTING over brownie.

6. Sprinkle and gently press remaining 3/4 cup candies over frosting.

7. Prepare and drizzle PEANUT BUTTER DRIZZLE over candy. Cool completely in pan. Makes 12 brownies.

CHOCOLATE FROSTING:

Melt 1/2 cup butter or margarine in saucepan over low heat. Remove from heat; add 2/3 cup HERSHEY'S Cocoa stirring until smooth. Add 1 teaspoon vanilla and dash of salt. Gradually add 3-1/2 cups powdered sugar with 6 tablespoons hot water, stirring until smooth. About 2 cups frosting.

PEANUT BUTTER DRIZZLE:

Place 3 tablespoons REESE'S Peanut Butter Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.