HERSHEY KISS TREATS
1 3/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 milk chocolate Hershey kisses
In large mixer bowl combine all ingredients except Hershey kisses. Blend well at low
speed. Shape into balls using rounded teaspoon for each. Roll balls in additional sugar.
Place on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Remove from
oven and top each immediately with a candy kiss, pressing down firmly so cookie cracks
around edge. Makes 48 cookies.
HERSHEY BALLS
3 lg. Hershey bars
1 lg. Cool Whip
Vanilla wafers
Melt bars in a double boiler. Stir in Cool Whip. Set to room temperature. Roll into balls
and roll in crushed vanilla wafers. Refrigerate.
PEANUT BUTTER BALLS
1 stick margarine
1 lb. jar peanut butter
1 lb. box powdered sugar
4 c. Rice Krispies
1 sm. Hershey bar
12 oz. chocolate chips
1/2 bar paraffin wax
Mix and roll in small balls margarine, peanut butter, powdered sugar and Rice Krispies.
(It's very stiff.) Let chill overnight. Now melt in double boiler: Hershey bar, chocolate
chips and paraffin wax. Keep over hot water while dipping. Dip balls into hot chocolate
mix and place on wax paper. (They freeze well.)
PEANUT BUTTER CUPS
8 oz. chocolate Hershey bar
3/4 c. peanut butter
1/2 c. butter
3/4 c. peanut butter
Melt together in a double boiler the Hershey bar, 3/4 cup peanut butter and butter. Put
the other 3/4 cup peanut butter in a dish - set in a pan of hot water - for easier
spreading. In small candy paper cups or cupcake liners, place 1 tablespoon chocolate
mixture, then 1/2 to 1 teaspoon of peanut butter in center. Top with one more tablespoon
of chocolate mixture. Set in cool place to harden. Taste just like Reese's.
HOT COCOA FOR A CROWD
1-1/2 c. sugar
1-1/4 c. Hershey cocoa
1/2 tsp. salt
3/4 c. hot water
4 qts. (1 gal. milk)
1 tbsp. vanilla
In a 6 quart saucepan combine sugar, cocoa and salt. Gradually add hot water. Cook over
medium heat, stirring constantly until mixture boils. Boil and stir 2 minutes. Add milk;
beat to serving temperature, stirring occasionally. DO NOT BOIL. Remove from heat, add
vanilla. Serve hot. About 22 (6 ounce) servings.
RICE KRISPIE CHOCOLATE SURPRISE
1/4 c. margarine
1 pkg. (10 oz.) or 40 regular
marshmallows
6 c. Rice Krispies
25 Hershey chocolate kisses
1 sm. container Kraft caramel topping
Put marshmallows and margarine in large microwavable mixing bowl. Heat on high power 2
minutes. Stir to combine. Heat on high power 1 1/2 to 2 minutes longer, stir until smooth.
Add cereal and stir until well coated. Divide into 2 equal amounts. Using waxed paper,
press 1 portion into the bottom of a buttered 13 x 9 x 2 inch pan. Place the unwrapped
kisses in a microwavable container and heat on high for 1 to 1 1/2 minutes. Stir. Be
careful not to burn chocolate. Spread thin layer over Rice Krispies. Add thin layer of
caramel over chocolate. Flatten and press remaining amount of Rice Krispies over top of
chocolate and caramel. Cool then serve.
FUDGE SANDWICH COOKIES
1 1/4 c. butter or margarine, softened
2 c. sugar
2 eggs
2 tsp. vanilla
2 c. flour
1 tsp. baking soda
3/4 c. Hershey cocoa
1/2 tsp. salt
Cream butter or margarine and sugar in large mixing bowl. Add eggs and vanilla, blend
well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Drop onto
ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes.
FROSTING
3 tbsp. butter or margarine
6 tbsp. cocoa
2 c. powdered sugar
1/4 c. milk
1/2 tsp. vanilla
Melt butter over low heat. Stir in all ingredients. Beat until smooth. Spread one cookie
with frosting, top with another cookie. Cover and refrigerate cookies.
MICROWAVE FUDGE
1 lb. box C & H powdered sugar
1/2 c. Hershey cocoa
1 stick Imperial margarine
1/4 c. milk
Sift powdered sugar
Place all in deep microwaveable bowl in order given. Microwave on high for 2-3 minutes.
Take out, mix together, pour onto cookie sheet. Let cool and cut and eat. Note: Do not
cover with waxed paper when cooking.
MILLION DOLLAR FUDGE
4 1/2 c. sugar
1 lg. can evaporated milk
1/4 lb. margarine
1 lb. Hershey bar
1 tsp. vanilla
2 pkgs. Nestle's chocolate chips (6oz.)
16 reg. marshmallows
1 c. nuts
Combine sugar, margarine, and milk. Boil 7 minutes (count time after mixture begins to
boil). Take off heat. Add broken chocolate bar, chocolate chips and marshmallows, stirring
until dissolved. Do not heat. Add vanilla, nuts and pour into large buttered pan. When
firm, cut into bars.
CHOCOLATE FONDUE
1/2 pt. whipping cream
4 Hershey candy bars
Melt in fondue pot or double boiler; add 1/4 cup brandy and stir in. Dip bite-size pieces
of banana, pineapple, strawberries, into chocolate, then into a bowl of finely chopped
pecans.
CHOCOLATE CHEESE
8 oz. cream cheese, softened
4 sq. German chocolate, melted
1/4 c. sugar
1 egg yolk
1 tbsp. Hershey cocoa
Combine in food processor or mixer and mix until smooth. Shape or mold. Chill. (Can shape
into a "log" and run tines of fork over it until effect of "log" is
achieved.) Serve with sugar cookies or shortbread.
CHOCOLATE FILLED SNOW BALLS
1 c. soft butter
1/2 c. sugar
1 tsp. vanilla
2 c. sifted flour
1 c. chopped nuts
1 c. powdered sugar
1 pkg. Hershey Kisses
Beat butter, sugar and vanilla until light. Add flour and nuts. Blend well and chill.
Shape dough around kisses using 1 tablespoon of dough for each kiss. Roll by hand to make
a round ball. Bake at 375 degrees for 12 minutes on an ungreased cookie sheet until set,
but not brown. Cool. While warm, roll cookies in powdered sugar.
About Chocolate
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to Melt Chocolate in a Microwave
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