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.

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.