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.