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Peanut Butter Blossoms
Ingredients:
Directions:
- 48 HERSHEY'S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup REESE'S Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies
MINI KISSES Butter Pecan Bars
Ingredients:
Directions:
- 1/2 cup (1 stick) butter, softened
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates, divided
- 3/4 cup coarsely chopped pecans, divided
1. Heat oven to 350°F. Grease 8-inch square baking pan.
2. Beat butter, brown sugar, egg and vanilla in medium bowl; beat in flour. Stir in 3/4 cup chocolates and 1/4 cup pecans; spread evenly into prepared pan.
3. Bake 25 to 30 minutes or until lightly browned; remove from oven. Immediately sprinkle remaining 1 cup chocolates over top. Let stand 5 minutes or until chocolate softens. Spread evenly with knife. Immediately sprinkle remaining 1/2 cup pecans over top; press gently. Cool completely in pan on wire rack. Cut into bars. About 16 bars.
Butterscotch Nut Fudge
Ingredients:
Directions:
- 1-3/4 cups sugar
- 1 jar (7 oz.) marshmallow creme
- 3/4 cup evaporated milk
- 1/4 cup (1/2 stick) butter
- 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
- 1 cup chopped salted mixed nuts
- 1 teaspoon vanilla extract
1. Line 8-inch square pan with foil, extending foil over edges of pan.
2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
3. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
4. Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.
NOTE: For best results, do not double this recipe.
Chocolate Surprise Truffles
Ingredients:
Directions:
- 1/2 cup (1 stick) unsalted butter, softened
- 2-1/2 cups powdered sugar
- 1/2 cup HERSHEY'S Cocoa
- 1/4 cup whipping cream
- 1-1/2 teaspoons vanilla extract
- Centers: After-dinner mints, whole candied cherries, whole almonds, pecan or walnut halves
- Coating: Powdered sugar, MOUNDS Sweetened Coconut Flakes or chopped nuts
1. Beat butter in large bowl until creamy. Stir together powdered sugar and cocoa; add to butter mixture alternately with whipping cream and vanilla, blending well. Refrigerate until firm.
2. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating, turning until well covered. Refrigerate until firm. About 3 dozen truffles.
VARIATION: Add 1/2 teaspoon rum extract, decrease vanilla to 1 teaspoon
Chocolate Truffles
Ingredients:
Directions:
- 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
Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes.
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.
Foolproof Fudge Cut-Outs
Ingredients:
Directions:
- 3 cups (1-1/2 pkgs., 12 oz. each) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- 1/8 teaspoon salt
- 1 cup chopped walnuts(optional)
- 1-1/2 teaspoons vanilla extract
1. Line 13x9x2-inch pan with foil, extending foil over edges of pan.
2. Place chocolate chips, sweetened condensed milk and salt in large microwave-safe bowl. Microwave at HIGH (100ų minute; stir. Microwave an additional 15 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Stir in walnuts, if desired, and vanilla. Immediately spread evenly in prepared pan. Cover; refrigerate 2 hours or until firm.
3. Use foil to lift fudge out of pan; place on cutting board. Peel off foil. With cookie cutters, cut into favorite shapes. Store tightly covered in cool, dry place. About 2 pounds fudge.
CONVENTIONAL DIRECTIONS: Melt chips with sweetened condensed milk and salt in heavy saucepan over lowest heat. Remove from heat; stir in walnuts, if desired and vanilla. Spread evenly in prepared pan.
VARIATIONS: Use the following instead of chocolate chips:
BUTTERSCOTCH FUDGE: Substitute 3 cups (almost two 11-oz. pkgs.) HERSHEY'S Butterscotch Chips.
PEANUT BUTTER FUDGE: Substitute 2-1/2 cups (about 1-1/2 10-oz. pkgs.) REESE'S Peanut Butter Chips.
WHITE FUDGE: Substitute 3 cups (1-1/2 12-oz. pkgs.) HERSHEY'S Premier White Chips.
Chocolate Fluted KISSES Cups
Ingredients:
Directions:
- 1-1/2 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate or 1 HERSHEY'S Milk Chocolate Bar (6 oz.), broken into pieces
- 24 HERSHEY'S KISSES Brand Milk Chocolates
- PEANUT BUTTER FILLING(recipe follows)
1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups.
2. Place small chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. With small brush, coat inside of paper cups with melted chocolate.
3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups.
4. Prepare PEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece. About 24 servings.
PEANUT BUTTER FILLING
1 cup REESE'S Creamy Peanut Butter
1 cup powdered sugar
1 tablespoon butter or margarine, softened
Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling.
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