hersheys holliday collection

8/4/2019 Hersheys Holliday Collection

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I / s curn butter or marclarine, softened @ .1 ' -'

j '*'' Maktas 1 2 to 1 4 pntztf ins1 $ c u p su q a r @2 egci s . 1 1 egg2 tablespoons ln I1k . 5 /

1 cup milk'5/cups ali.pu rpose flour @ j..y I/ p c up vegetable oI1

I/4 teaspoons bakin: powder @ 1 1 6.$ cups aI1.I)u rpose flour

!/4 teaspoon salt j I(? cup stlgarl/p teaNptàon baklng sodd 3 J tedspoons bakl ng pokvderl c up mashed rlpe banana # j 4 I/z tedspoon balt

' S Semi.sweet Chocoldte Chlps @ I : J?. 6 ruu ps ( 1 O.oz. pkj).) HEFISH EY'S CI r3namon Chipsq u p H E RS H EY >

'F. Liqhtly greaje 8u 4 .: 2.inch loaf pan. .1 StreuselTopplnq (reckpe follows) Heat oven to 35() Q1 Heat oven to zl00 p. Line muftin cups (2k; inthes in diameter) with. seat butter and susar in Iarqe bowl on medium speed of mixer .1 .

until creamy. Add eqqs, one at a time beatinq well atter each * ' > paper bake cups. . 1d d ition . Add m i 1 k ' bea t u n t i I b I e nded @ k

)j e f I o u r suga r, baki n gj p 2 . Beat egs) 1 n bowl . $ti r i n m i I k a nd oiI . Com nI i 1' dry. Stir together f Iour baking powder salt and baking soda' add powder and salt; add to egg mixture stirring iust unt

* Q i ng red ients are mo i ste ned . Gen t Iy st i r i n ch i ps . F i i I m u ff i n cu ps 1$ f u IIlternately with banana to butter mixture beating until sm00th af leri p s. Pou r ba tte r i n to . 1 with batter. s p ri n k I e stre u seI 'ro p pin 6) ove r top .ach addition. Gently told in chocolate chPrepared pan. j D : sake 20 minutes or until polden. qool in cups 5 minutes; remove.'4. Bake 60 to 65 minutes or until wooden pick inserted near center Q serve warm'

comes out clean. Cool 1 0 minutes. Remove from pan to wire rack' ë I,

cool completely. For easier slicin: wrap in foil and store overnipht. * streusel Topping combrne ,, qup all.porpose flour z tabiespooos suqar1 d 2 tablespoons softened butter or mdrqarloe m ix'

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1 0 tablespoons butter, softened and divided .. ....y ' ax .- ....-.-1 package (1 6-oz.) hot rollmix @ e'a

2 tablespoons granulated sugar @ .1 cup hot water (1 20' to 1 30' F) ''.. ''A '

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2/3 cups ( 1 O-0z.pkg .) HERSH EY'S Cinnamon Chips @ '.s 'Y':.h) < '1 .Lightly grease two g-inch round baking pans.Combine 14 cup * '2

brown sugar and 4 tablespoons softened butter in small bowlwith * 'pastry blender;sprinkle m ixture evenly on bottom of prepared pans.

' Set aside. @ '2.Combine contents of hot rollmix package, including yeast packet, . ' './k

'.and granulated sugar in Iarge bowl. Using spoonz stir in water

2 tablespoons butter and egg until dough pulls away from sides of ' . .. ' .' bowl. Turn dough onto Iightly floured surface. W ith lightly floured .&' .'

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hands, shape into ball. Knead 5 minutes or untilsmooth, using @ r,k .j' s !additionalflour if necessary. l - ' î

* ' ''' '3. To shape:Using Iightly floured rolling pin, rollinto 15x 1 z-inch i: .,r .I rectangle. Npread with remaining 4 tablespoons butter. sprinkle with ë , '

remaining Jz; cup brown sugar and cinnamon chips, pressing Iightly ,! ' 't '

l t '.nto dough.Starting with 1 z-inch side roll tightly as for jelly roll; seald es . 29

. .s .4. Cut into l-inch-wide slices with floured knife.A rrange 6 sliceN, cut :

sides down in each prepared pan.Cover with towel' 1et rise in warm 6 '-. 'place untildoubled, about 30 m inutes. : ' ' ''

.'E''''. Heat oven to 350'F. Uncover rolls. Bake 25 to 30 m inutes or until ''

golden brown. Cool 2 mînutes in pan; with knife loosen around ë . 'x.tvedges of pan. Invert onto serving plates. Serve warm or at room ''i - .

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5(:, bors I : ! ct1 p (l 2 c ups suqar21/2 c ups akl.purpose flour j X jja extracttedsporlrls Vanl1 1 /< c ups packcd ilght brown sut)a r, divided > '' esç'h cup (2 stlcks) cold butter or margarlne * s ? jjgRyj-jgy'jk outqk) grocessed Cocoa/4 cup H ERSHEY S Cocq)a Or

1 cup alk.purpose flou rejj () S *

1 qup ilqht corn syru rn j 3 1 fg teaspoon baklng powder's Unsweetened Bdklng Chocolate, # J I j

(bdrs (1 oz each) H ERSHEY j /4 teaspoon sanwrapped and melted *.Q 1 cup choppcd nuts (optlonak)t

easpoons vanllIa extract j to 350'F. Grease 1 3 >' 9 '< 2.inch baking pan.2 te dspoon sa! t j IQ 1H ea t ove n* f e bowl. M icrowave at H IG Hculps coarsely chopped peqans % a 2 Place butter in Iarge microwave-sa

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I m elted . 5 t i r i n su s; a r an d va n i I la . Ad d( 1 0 0 c'o) 2 t o 2 $$ m i n u t e s o r u n t i1 . Heat oven to 350'F. G rease 1 5)6 ' 1 0Z )' 1 -inch jelly.roll pan . * ' ' t a time

,beating well with spoon after each addition. Addeggs one acocoa; be at u n ti I we! I blen ded . Ad d tl ou r, ba ki n g powd e r an d s alt; stir together flour and $$ cup brown suflar in Iarge bowl. Wit 11 * d

an.lender,cut in butter until mixture resembles coarse crumlys, j J beat well. stir in nuts, if desired. Pour batter into prepare pastry

press onto bottom of prepared pan. * ! a z sake z() to 35 m inutes or until brownies begin to pulj aw ay fromI - ' ire rack. cut into bars.

.3 sake 1 0 to 1 5 minutes or until set. Rem ove from oven. W ilh back 1p1 sides of pan. Cool com pletely in pan on w. ëspoon, Iightly press crust into corners and against sides of pan. j J

aining 1 cup brown sugar, melted * bè. Beat eggs corn syrup, rem n i I 1 a a nd salt; sti r in peca ns . Po u r m ixtu re eve n Iy ovf? r . 1hocolate va

t . R e t u r n t o o v e n . 1 19a rm cru s5 Bake 25 to 30 minutes or until chocolate filling is set. Cool ë ..

kja rs. j èompletely in pan on wire rack.Cut into *I *l è1 *

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c u p su gdr I v .1'..'5 ç u p f 1 n e I y û hop pe d peï:il n s Q c up (2 stlcks) t'old butter or rriargarine @

'k egg, beaten . . e +1 Jdr ( 1 2 oz ) seedkess rets raspberry Jam . ' .

+' $ HERSH EY'S V I1k Chocolate Ch1I)S, H ERSH EY'S Seml.sbveet @ . . ' $ c u p .ClROCOIdte Ch 1r)5, U1 ERSHEY'S Raspberry Chlps, Or HERSH EY'S M I N I . ' ïtK1 SS ES M IIk Choûolate Baklng Fieces .

* e .1 Heat oven to 550'F. Grease 1 3 x 9 z-inch baking pan . v' . . . ' .

. s o %,St ir together f Iour,sugar, pecans, butter and egg in Iarge bowl. (.tsl 4 o

in butter with pastry blender or f ork until mixture resembles coarse : ..-4 *' 'rumbs' set aside 1 F9 cups crumb mixture. Pres: remaining crum b .'

. d am over top. Sprinkle w T kï.ixture o n b otto m of pre p are d p a n, sprea i .

I ver # ,with ch ocolate c bips. Cru m bIe re mainin g cru m b mixture eve n y o

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é. Bake 40 to 45 mi nutes or unti g Gpan on wire rack; cut into bars. ..*

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çà k eN xl kltAtlt 5 t; tlrt; V? nie N/2 cup (1 stlck) butter Or margarlne, melted j Q ! 1 f. kups (2 I / z ststkî.) butter Or l'larqlaçlne/1 cup sugar - a 2 cups st1gdrtea&rlooll Vd n I1 la ex tra Ct #

g teaspoons vaattta eNtrdct1eggs * 4eqgs/4 t'up all

purposf? flour j Q 1 1 /,? cups iall.purposc tlour ,

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'> q u p ki ER S H EY' S Cocoa j Q $/< cup H ER SH EY S Cocoa' 6 lmond Traffee Blts

1..' p teaspoori baklrng powder *

.. 1 f. cur;s (1 o.oz pkg ) HEATH Ae r ' , (. jo (. o I a t e/z teaspoon saltf4 t.up I-IERSH EY S MINICHIPSheebe Filling (

recipe follows) 1 Q# ' ia 1 îltat ovk:lA 1ç3 ISSQ'F. Grtdst 13 :$9 X z'inch bakirN pan.F G

rease g-int:h square baking pan. j v ' ter in medium saucepan over Iow heat. Remove f rom heat;. Heat oven to 350 . M It but2. e vanilla in medium bowl; add eggs, Q stir in suqar and vanilla

Add eggï, one at a time, beating just until. S t i r t o ç) e h e r b u t r ï u g a r a nther f 1ou r, tocoa, ba king powder an d :aI t; a(I (1 l t h . 1 b Iefadedbealin g well. 5ti r toge

butter mixttlre. mixin: thoroughly. Spread half ()f chotolate batter i!t j Q f jour and cocoa; gradually add to butter mixture, stirring. Combineepared pan Xprtad Cheese Filling over top. Drop remaining * lended. (Do flot overmixv) Xpread batter into prepared Pan.1 Q just until bocolate batter by tea&poonfuls onto cheese filling. a j sprinkle with toffee bits and chocolate chips.

; Bake 40 lo 45 mintltes or until wooden pick inserted in center contt'q Q ki erted ifz tenter toerte: Outl 4. B'dke ''S minutes ç'r untit woedel r'it 'R:ut clean. Cool completely in pan on wire rack Cut into m uares. ë jre rack Cut into squares.cleiln. Cool completely in pan On w .efrigerate Ieftover brownies

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) *H E E .$ E F l L L l N Q J .t *cuql rlcotta cLheese *

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*tablespoons whole.berry cranberry Sazce è tdblcsgloflns Cofnstilrfsh *

1 *eg g js% to '// teaspo Orè froshly grated erdng e peel j %#drops red food ûfllor (optlonal) l *

11 *eat ricotta cbeese sugar cranberry sauce, cornstarch and egg iIa splltd''

d food color, if desired. . 1 *owl until 5m00th. stir in olange peel an1 *( g .ze . 29 i*

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* '1 cup graham ûracker crumbs - o .I./.1cup (1 12 stlck) butter or margarlne, Inelled * . . .

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2 cups sugar? dlvlded @ . .. ,l cup HERSHEY'S Senli.sweet Chocolate Chlps '

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3 packages (8 oz. eaûh) crea m cheese, soFtened AJ .eg ç) s * a ... 5x. . . .I,'2 cups dalr/ sour cream . ! .

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12 teaspoons orarwe extract I W . <

@ < 'teaspoon freshly grated orange pecl 4 . 'Whlppecl toppinc

l l .*1 . Stir together graham cracker Erumbs melted butter and Z cup stlgar iIl . 'small bowl' pat f irmly onto bottom of 9.inch springform pan.

..Place chocolate chips in medium microwave-safe bowl Microwavt' t11

HIGH (10004) ! minute or just until chips are melted when stirred. *3. Beat cream cheese and remaining 1 $$ qups suqar in large bowl' adtl

.qqs crle at a time beatinq after eatb addition 5tir ïn sour cream epltl .orange extract. stir 3 cups cream cheese mixture into melted chocolxtti' *chips' pour into crust.Freeze 19 to 15 minutes or until chocolate sels ,

4. Heat oven to 325. F.stir orange peel into remaining cream Eheest' ëmixture; gently spread over chocolate mixture. *5. Bake 1 hour 1 5 minutes or until set except for 3.inch circle in celltt',

turn off oven. Let stand in oven with door ajar 1 hour' remove froll) . .' , ë :oven. W ith knife Ioosen cheesecake from side of pan. Cool complett'ly. . . . ..

remove side of pan. Cover; refriperate. Garnish with whipped toppirlt; .II ,(l ë .. ... . '1 ;.,.., . . s'pr.oranqe wedqes, if desired. Cover; ref rigerate leftover chee:ecakt'. 1., . , . . . . . . . . .. . . . ..

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* 3 Frosting. swirl f rosting with spatula or score with f ork to resemble: IE 1- lE 1

., :, inv. carniss wits suavedbark. Ref rigerate at Ieast 4 hours before serv

Makes 10 to 1 2 servings @ ' a chocolate and holly, if desired. Cover; ref rigerate Ief tover dessert.P o w d e r e d s u g a r * : 3 = Nj j- j ( j

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j N Gï'V F I l P l E. 23 C R E A . esqs, separated g Q Makes about E. cups fillins'?4 cup Sugar, dlvided .13 d blanckaecl almoods * 1 Q 1 '7z cups cokd whippin: cream4 cup groun'/z cup all.purpose flour @ I .> '/3 cup powdered Sugar

I 1 teaspoon vanllla extract/5 cup HERSHEY'S cocoa . >

1/z teaspoon baklng soda g I combine wlaippin: cream, powdered suvar and vanilla in Iarqe bowl .' /4 teaspoon salt ' j Q Beat until cream is stiff . (Do not overbeat.)1 /4 cup water * 3 c REAMV cocoa F rtos

. 'rI x citeaspoon vanLlla extract @

I /4 teaspoon almond extract l O Makes 2 1 /a cups f rouingahlpped Cream FI1111,9 (reclpe follows) 1 31 /2 cuk')s powdered sugarCreamy Cocoa Log Frostlng (recipe folkows) @ ' > q ' ' ,/2 c u p H E RS H EY S Cocoa

1 . H ea t oven to : 75' F. Li ne 1 5 >: 1 0 %.i n ch jelly-ro I 1 pa n with f i I ; 6 j Q 1 /2 cu q) ( 1 sti(Ekl bu tter o r m a rgari n e, soften ed1 2 tablespclons Iight (Eorn syrupenerously grease foil. sift powdered sugar onto clean towel. *1o

2. Beat egg yolks in medium bowl 3 minutes on medium speed of j - 2 teaspoons vanllla extractmixer. Gradually add $6 cup sugar, beating another 2 minutes until @ a I jk/ s cu p m kthick and Iem on.colored. Combine almonds f Iour cocoa baking sodae ' .

and salt; add alternately with water to egg yolk mixture, beating on - I Q combine powdered sugar and cocoa. Beat butter, 14 cup cocoaIow speed just until blended. Stir in vanilla and almond extracts. ' d illa in medium bowl until sm00th. Add. o mixture corn syruq an van

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lternately with milk, beating until sm oothowl until foamy. Gradually add $$ cup o 1 remaininq cocoa mlxture a. Beat egg whites in Iargesugar beating until stiff peaks f orm. Caref ully fold chocolate mixture 1 Q and of spreadinq consistency. ten egg whites. spread batter evenly into prepared pan. . lnto bea

1 *. Bake 1 6 to 18 minutes or until top springs back when lightlytouched. Cool in pan on wire rack 1 0 minutes; remove f rom pan ontt) * Qprepared towel . Carefully remove f oil. Cool completely. * *

5, Cut into four equal rectangles approximately 3 Kx 10 inches. Chill llayers while preparing tilling and f rosting. Place one cake Iayer on * qservinu plate. spread one-third (about 1 cup) W hipped Cream Filling

ith another cake Iayer. Reqeat with *' *venl over cake Iayer; top w jremalning cake and filling ending with cake layer. Ref rfgerate about * 1

1 hour before f rosting. Generously f rost Ioaf with Creamy Cocoa Lo: 1*

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1-, li li * a Makes 1 2 to 1 5 servinqsMakes 12 serving: P ) jy cups allpurpose flour

d * 1 '/4 CU Pb; stlçlaregss separate a

1/ teaspoon cream of urtar e 'IY Cup HERSH EY'S Cocoa'j cups sutiar 2 teaspoons baking soda2

* 1 teaspoon ground cinnamon cup (2 sticks) butter or r'nargarine melted :@.? teaspoons vanilla extract e '?2 teaspoon ground nutmeg

,12 cup all-purpose fbur /4 teaspot)n grourhd allspice1 /2 cop HERSHEY'S Cocrd Or HERSHEY'S Dutch Processed Cocoa 3 Ijs teaspoon salt1/4 cup water * a 1 i /J cups applesaucEe

1 cup finely chopped peians t 1 gz cup milk I jtedemi.sweet Gla/e (rctipe fcilkows) yz cup (1 stkck) butter or margarlne, meSnowy White Cut-outs (optional) 3 1 teaspoon vaniila extractHERSHF'S Hollday Bits (optionill) T' ! cup chopped nuts (optional)

1 Heat oven to 350'F. Line bottom and sides of g-inch springform pan t 1 /2 cup ralsinswith foil' urease foil. '-'' vanllla Glaze (rzclpe follows)<2 Beat egg whites and cream of tartar in small bowl until soft peaks form' a iks sugar, melted butter and vanilla in Iarqe bowl ' 1

.Heat oven to 35()'F. Grease and flour 13>:9>:2-inch baking pan.

set aside. Beat eglj yo , <until well blended. Add flour, cocoa and water; stir in pecans. Gradualiy - W 2 stir together flour

,sugar, cocoa, baking Noda, cinnamon, nutmeg,

fold reserved ets white mixture into chocolate mixture; spread into < ails ice and salt in larqe bowl. stir in applesauce, milk, butter and1.

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d raisins. pourepared pan. vanllla; beat until well blended. Add nuts if desired anG ' 'z Bake 4s to 5s minutes or until firm to touch; cool completely in pan on @ batter into prepared pan.ire rack. Invert onto serving plate; remove foil. Cover; refrigerate. G j uake 40 to 45 minutes or until wooden pick inserted in center

d * .repare &emisweet Glaze. Spread top and sides of torte with repare t clean. Cool completely in pan on wire rack. Drizzle with1 Eotrle 9 OuIaze. Cover; refrigerate. Prepare snowy White Cut-outs if deslred' G I' ' * Vanilla G azearnish top of torte with cut.outs. Press holiday bits onto sides if desired.' G

. * Vanilla Glaze: Combine 1 ' /4 cups powdered Sugar, 2 tablespoons Softenedsemi-sweet Glaze: qlace 1 cup HERSHEY'S Semi.sweet Chlps and ' /$ cup cj Ij teaspoonltltter or margarine, 1 to 2 tablespoons hot water or milk an 2lnlpping cream in small mlcrowave.safe bowl. Mlcrowave at HIGH (! 00tFo) G * vdltllla extract In meciium bowl; beat wlth whksk untll sm00th and of desire

1 mlnute; stlr until smooth. U5e immediately. 3 j. ( f lllsljtency Makes abouL 14 cup gj aze.snowy White Cut.outs: Line tray with heavy duty foll. Meit 1 2/3 cups (1 0.0/. G

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kg.) I-IERSHEY'S Fremier Whlte Chips and 1 teaspoon Shortenlng tdc) not use gbutter margarlne, spread or oit) as dlrected on package. lmmediately Spread Gmlxture abouL l/8 'inch thick on prepared tray. Before mixture Is firm, cut into *

desired Shdples w1th 5ma1Ifrokie Cutters; dfl nOt remove from tray. Cover; G *refrigerate until firm Gently peel off Shapes G

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1: E a 1 P B i L E3 d brittlealtcb about 56 pieces Makes about 2 poun &

t a2 cups sugdr 1 p/ t cups (q (l-oz pkga) REESE'S ?eanut Botter Chlps? divlded

a.'J cLu p H ER SH EY' S Cocoa t .: stic kS) b u tte r o r m a rg a ri 13 el J (Eu p. (1 cu p m i Ik * !a 1 /4 c u ps fku ga r1 tablespoon Ilght cclrn syrup . . ublespoons Ilght corn syrup1 cu p can died green an d/or red cherrles ch o p ped 3 ta blesp 0 0 nS Water1.'

J cup VOUNDS coconut Flakes a1 Butter ! 5! .. 1 (11 '.''l 1 -inch jelly.rollpan.* sprinkle 1 cup peanut13 cup butter or margarine C 'a butter c'Aips eveoly ooto bouom of prepared pan; set asiae.

1 teaspoon vanikla extract * 2 Melt butter in heavy z'Z.-quart Saucepan; stir in sugar, corn syrupI lmond extract 3 ' heat stirring constantly, untilmixture4 teaspoon a k r mediumnd water.coo ove , ' ter'' (ThiS Sbotlld take 30 to 35ddltlonal Chopped f andled green and/or red (Eherries aad flaked > hes 300 F on candy thermomeeac

coconblt (Optional) @ minutes. Bulb of thermometer ïhould not rest on bottom ofsaucepan .)

. Line 8.inch square pao with foil extendinq foil over edges of pan. @ ' d ao;W 3 Remgve f rom heat. Im medlately Npread m ixture into prepare p2. Sîir together sugar, cocoa, milk and corn syrup in medium saucepan. ' inkle with remaining % cup peanut butter chips.Cool completely.b p rcook over medium heat stirring constantly until mixture come: to full 1 f n Break into pieces. Store in tightly covered, Remove rom pa .boil . Boil without stirring until mixture reaches 234'F on candy g tainer in cool dry place.z ron ,thermom eter or untila small amount of syrup w hen dropped into very

' ? t,' t/'' c c ë, r, rt'r. t; s e o ' .î p' t? .'')ç. b ;? a 'cold water forms a soft ball that flatten: when removed from water. G '*(Bulb of candy thermometer should not rest on bottom of sautepan.)

1 at room temperature 25 minutes. * 1emove f rom heat Do not stir. Coo

3. Add cherries coconut butter vanilla and almond extracts. Beat with Gz z @wooden spoon until fudge thickens and Ioses some of its qloss (Thiswill take Iess than 5 minutes). Quickly spread into prepared pan. If G adesired sprinkle additional candied cherries and coconut over top. Cool c

at room temperature until f irm v W4. Using foil, lift f udge out of pan; place on cutting board. Peel off foil. GCut into squares. Rore covered at room temperature. G

NOTE: For best restllts do not double thls reclpe. G

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FFLES e a p g ppM akes about 1 6 t ruf Ies. *(victurecion prsc ,?? > 1. jj E S

a' 14 cup whlppin: cream Mi:ltel abo't't 2 dozen tandie:e a

3 tablespoolns sugar ,/J c u p H E RS H EY S M I! k C hoqol a te C h Ips3 tablespoons butter @ I 'J qup H ERSHEY S Seml.sweet Chocolate Chlps

1 1 Fz teaspoons powdered Instant coffee P :3 1 tablespoon shortening (do not use butter r'nargarlne,I/ z cu p H ER S H EY ' S Se m I.sweet C hoco ka te C h i ps s read o r o, k) '

* . p1/J teaSPOO!) Vanilka estrdct v ') cup unsalLed roasted peanuts OR raislns

'S seml.sweet Bakdng * ahopped outs or PIERSI-IEYchocolate grated 1. Place milk chocolate chips, sem i.sweet chocolate chips and

' * csshorteninq in small microwave-safe bowl. Microwave at HI1 . Com bi ne wh i ppi ng c ream, su g a r, b utter a nd i n stant coff e i n e (1 0004) 1 to 1 % mi n u tes or i u st u nti I(: hi p 5 a re m e Ited a n d

small saucepan. Cook over Iow heat, stirring constantlyz lust until 3 mixture is sm00th when stirred. Stir in peanuts.mixture boils. * b teaspoons into l-inch diameter candy or petit four2.Drop y2. Remove from heat; immediately add chocolate chips. Stir until papers. Ref rigerate until firm, about 30 minutes. store in tightlycbips are melted and mixture is s.m00th when stirred; add vanilla. 3 tovered container in refrigerator.Pour into small bowl; ref riqerate stirring occasionally, until t *mixture begins to set Cover; ref rigerate several hours orovernight to allow mixture to ripen and harden' @5. Shape small amounts of mixture into l.inch balis working ç aquickly to prevent melting; roll in nuts or chotolate Cover' &torein refrig erator. 5 erv e c old. $) *

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$ cup HERSHEY'S Cocod or I-IERSH EY'S Dutch Processed Cocoa Make: about 48 piecesi1/8 teaspoon salt Y.1 31/ s cups (two 1 0.oz. pkgs.) HERSI-I EY'.S Raspberry Chlps OR 3 $ 12 cups21

., cups milk 1 HERI;I-IEY.S jkemi.sweet Chocolate Chlps1/4 cup (l/J stick) butter * d 1 can ( 1

4 oz.) sweetened condensed mllk (not evaporated milk)1 teaspooln vanllla extract 1 1 /g teaspoolls k/anzlla extract or raspberry-flavored liqueur' 3

1 . Line 8. or g-inch square pan with foil extending foil over edges of tà J kine 8-incla square pan witb foil extending foil over edges of pan.pan. Butter foil. 3

tI 2. Place raspberry chips and sweetened condensed milk in medium. Mix sugar, cocoa and salt in heavy zl.quart saucepan; stir in milk. b j uicrowave at HIGH (1 000/0) 1 minute' stir Ifmicrowave.safe ow

. .ook over medium heat stirring constantly until mixture com es to tullz tl necessary microwave an additional 30 seconds at a time stirring af t

rolling boil. Boil, without stirring, until mixture reaches 234'1: on candy Q jl jpeat'ing until chips are melted and mixture is smooth; stir inacthermometer or until small amount of mixture dropped into very cold tï vanilla Spread evenly into prepared pan.water forms a soft ball which f Iattens when removed from water. (BuIb W

f : i 3 Cover' ref rigerate 2 hour: or until firm Remove from pan; place of candy thermemeter should not rest on bottom o saucepan.) . >.

' ' '

* cutting board. Peel off f il; cut into squares. store Ioosely covered at3. Remove from heat. Add butter and vanilla. DO NOT STI R. Cool at e h. >. room tem perattlre.room temperature to 1 1 0'F (Iukewarm). Beat with wooden spoon until *fudge thickens and just begins to Iose some of its gloss. Quickly spread t.' NoTE: For best results

, do not double thls recipeinto prepared pan; cool completely. Cut into squares. Store in tightly # 'covere d co ntainer at roo m te m perature. ' (y

% 'ARIATI ON S: N utty Ri ch (Eocoa Fudge: Beat Eooked f ud ge as d i rected . 1

Immedlately Stlr In 1 cup cllopped almonds pecans or walnuts and sprcad ,$qulckly Into pcepared pan è

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*TIR.Cool to 1 1 0 F (Iukewarfn). Beal 8 nllnkltes' stlr in 1 cup chopped nuts ç

F'our Into prepared pan (Fudge does not set untid poured Into pdri.) ètOTE

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2 o s (; q * #. cup'i paûked (Ight brown bugal' @ I I

2 tea $ poo rl b va In I I Ia ex trd q t .* ' . . ' *'

.'' 4 c u ps d I I .pu rpose f I ou r a ' ' '1 teaspoon bakllaq soda * a

1 t e a b r) t) q) rl ç; r c) l 11 (1 û I 11 r1 a rrl c) ra *1.' tedspoon salt *% .

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@ . , j . z .. . .3 tupb quick.cooklllg oats . '. .

1 5/4 ûups (1 o.oz pkfJ.) HEATH Almond Tof fee Bitq OR SKOR C '' ' '' ' ''Enq Ilsh Toffee Blt.s

1 q u p M O U N D. C oqo n u t F Ia kes (op tIo na 1) ' ' ''*

.. H e a t o v e n t o 3 7 ' F . L i g la t l y g r e a s e c o o k i e s h e e t B e a t . ' .butter eggs, brow n sugar and vanilla until well blended.Add * ' . rf I o u r, ba k i nfj soda ci n na mon a nd sa I t' beat u nti Ibl en d ed * '

.

@ ,. S ti r i n o a t s tof f e e a nd coco n u t i f desi red wit h s poon .

Drop dough by rounded teaspoons about 2 inches apart onto *p re p a red sh ee t .

*. Bake 8 to 1 0 m inutes or until edges are Iightly browned.

Cool 1 minute; remove to wire rack @*

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*Makes about 4 dozen tookies 3 4 1 vjo ze n v oo k ies

ak e 1 a bou t za/'4 cup (1/2 stlck) butter or f'ndrgarltle softened 2 C UPS ilIlPu rflose flour

I /4 cup shortenlng 3 . Ij gRjjj.j Ey' s cocoa1 cuI)I /2 cup REESE'S Creamy Peilnut Butter * a 1 teaspoon baklng Sodd

d gc cup gran u Iated Sugar 1 It12 teaspoon Ea1./z cup packed llght brown sugar d ?. t cks) butter or margarlne softened/ I c u ps ( 2 , 2 s r1 egg .>

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? cups Sugar'1 '?'4 cups ali.purpose flour * :> 2 e9gS

î J.t tea spoon ba klng bcida C a 2 teasrloons k/an Illd extract1 teaspoon baklng powdef v z j (l

oz pkg .) REESE'S Fleanut Butter Ch Ips2 j j $ (gu y) 5 (, lt . a1 teaspoon s.'' 1 Heat Oven to 350'F. Stir together flour cocoa, baking soda and salt'

1 2/, cups (1 o.oz. pkç; ) REESE S Peanut Butter chlps e . ' 'aset aside.

1 . Heat oven to 3zs'F. < z seat butter and suqar in Iarge bowl with mixer until fluffy. Addb tter granulated sugar, <! esys and vanilla; beat well. Gradually add flour mixture, beatinq well. combine butter shortening, peanut u

I bowl. beat on m'edium speed of mixer 1 stlr in peanut butter chips. Drop by rounded teaspoons ontorown sugar and eq: in arqefl ' baking soda baking powder * ungreased cookie sheet.ntil well blended.stir together our , 1

and salt; uradually add to butter mixture beatin: until blended. stir k a to 9 m inutes (D0 not overbake; cookies will be soft. They. 3. sa ein peanut butter chips. *' a wili puff while baking and flatten while cooling.) Cool slightly;

b IIs Place 2 inches apart onto ungreased @ remove from cookie sheet to wire rack. Cool complelely. shape douqh into l.inclà a .cookie sheet. U&ing a tork dipped in additional granulated sugar,

flatten balls to about X.inch thickness by pressing fork in two G.directio ns to forna a cris&cross patlern. *4 Bake 8 to 1 () m i n utes o r u nti I set . Cool sligh t Iy; re m ove f om cooki e @

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Makes about 40 cookies b t 4 dozen cookieïake s a ou

m a6 tablespoons butter or rnargarlne softened ftened1 C

tl p (2 stlqks) buttec or milrgarkne, so2fn cup packed Iight brown sugar 3 s j d Ilglat brown sugar

1 c u p pa (E e3 ta bl es poon s p i us 1 /4 c u p gra n u Iated s u ga r, d Ivided @ a 1 cgg

1 eg: @ : teaspoon vitrallla extract1 teaspoon baking soda flou rcups all

purpose1 Ii ht corn Syrup * > 1 k-lgajkhlgy's outch Frocessed Cocoa or HERSI-I EY'S Cocoa7 c u p g f g uura

1 teaspoon vanl I1a extract * d1 teaspoon ba k; ng pow erl I/2 cu ps a I I .pu rpo 5e fl ou r 1 u

.a 14 teaspoon baklng so a

I/, cup HERSH EY'S Cocoa '- 1spoons mII kt a b e1 1 /J teaspoon ground cinnamon * > ?jö cup fknely chopped macadamla nuts or almonds4 to

'F lk ray cookie sheet with nonstick cooking spray. * > '/4 cup SKOR Engllsh Toffee Blts . Heat oven to 350 . p

2 b tter until creamy. Add brown sugar and 3 tablespoons @ PoWdered sugar Bea t u agranulated suqar; beat until blended, Add egg, baking soda corn * 1 Beat butter brown sugar

es: and vanilla in large bow l until

syrup and vanilla; beat well. > ' z d (j kjaking soda;zI e n d e d . $ t i r t g e t h e r f I o u r c o c o a , b a k i n p o w e r a n

'beat into butter mixture. If batter @ (ju with milk to butter mixture until well blended. Stir in nuts and. stir together flour and cocoa a>becomes too stiff use wooden spoon to stir in rem aining flour. Cover' ff. to ee.

b *ef riuerate about 30 minutes,if necessary, until batter is tirm enoug a u t ovenRef rigerate until firm enouqh to handle at least 2 hours. ea

to shape. shape dough into 1 .inch balls. Combine $$ cup granulated ' 'to 350'F. shape douuh into 1 .inch balls' place 2 inches apart ons uga r a nd c i n na m on ; roI I baI I s i n m i xtu re , P1 ace baI I s 2 i nc h e s a pa rt 1 'u ngre ased cooki e sbeet.on prepared cookie sheet. ë @ 3 Bake 8 to 1 0 m inutes or until set. Rem ove f rom cookie sheet to wire4. Bake 9 to 1 0 minutes or until cookieg are set and tops are cracked. ' rack. Cool completely; roll in powdered sugar.cool slightly; remove from cookie sheet to wire rack. Cool completely. 1

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* ' .I /J cup (1 stlck) butter or margarirle Goftened @1 cu p s ugar

* 'egg

1 teaspoon vanllla extract *1 cup plus 3 tablespoons all-purpose flour? divided '

*I2 Leaspoon baking soda ' ..

q . @4 cup HERSHEY S Cocoa . ..

1 /2 cup REESE'S Peanut Butter Chlps? mclted ' ' e

1 . Beat butter, sugar, egg and vanilla in Iarge bowl until fluffy. Add . wo. '. .

1 cup flour and baking soda' beat until blended. Remove 14 cup batter to .J , J -

small bowl' Set aside. Add cocoa and remaining 3 tablespoonî f Iour to * . ' 't z .. . #remaining batte r in large bowl; bIe nd weI I . . V % ' :

Q' . ' ',. Place peanut butter chips in small microwave.safe bow l. Microwave . . '

h tirred t X 't HIGH (1 0004) 30 seconds or until melted and smooth w en s . . . .'# . .' .mmediately add to batter in small bowl stirring until sm00th.Divide

thocolate dough into four equal parts Roll each part between plastic ..wrap or wax paper into a 1og 7 inches Iong and about 1 inch in '!

...'

xiameter Repeat with peanut butter dough. W rap the eight rolls . . .'? k' . ..ndividually in wax paper or plastic wrap. Ref rigerate several hours until , .. J

very firm. 7

@ <. Heat oven to 350'F. Remeve rolls f rom wax paper. Place 1 chocolate .

roll and 1 peanut butter roll side by side on a cutting board. Top each '' -. . v . .a.k/'G - :k ' Ieroll with another roll of the opposite flavor to m ake checkerboard ' ' CV '

11 to ether; repeat witln remaining four rolls. < i'.''attern.Lightly push ro s g . . .%orking with one checkerboard at a time (keep remaining

checkerboard covered and refrigeratedls cut into Xvinch slices. Place on C '' .'' .

ungreased cookie sheet ,@ . .4 Bake 8 to 9 minutes or until peanut butter portion is lightly browned. W

I 1 minute; remove from cookie sheet to wire rack. Cool completely. @oo çy

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aE S Mak'?' a bou t 53,'1 do zen coo kies>Makt!s about 2% dozen cookies e 5/4 cu r) () 1 /J stlcks) butter or mawarlne, softetled

.3 I jated su garJ c u p () ra n uJ' 5 cup butter or margarine softened * Y 1 /2 CUP Packed llght brown Stlgar

1 rz u p su :ar .. 1$ 1 e9S1 egg f jo u r1 c:u p a I Ip u rpose1 teajpoon vanllla extract a 1 teaspoo n bak In g soda1 cup ali-purpose flour * > 2 I 1

2 6 u ps rol 1 ed oa ts1 / z c u p H ER S H EY ' S Co(2 oa , ja

.- 1 ?/ r cups (1 0.oz. pkg .) HERSH EY S Pfemler Whlte C ipsI teaspoon baklng soda @J

! j4 (g o y) (g ja o p pekj d rled a pricots' /4 tea s po() n SaI t Q1 2/ ) cups ( 1 0-oz. pkg.) H ERSHEY'S Mpnt Chocolate Ch Ips Q 1 . Heat oven to %Z5' F.

jarge bowl unti,B a l b u t e r g r a n u I a t e d s u a r a n d b r o w n : u g a r i n

1 . H e at oven to 3 50' F. *' ' . kj t we I 1 Ad d f our an d baki ng sod a; be at u n ti I weIf ltlffy.Add egg, ea .

2 Beat butter and sugar in Iarge bowl until creamy. Add egg and blended.&tir in oatï, white chips and apricots. Loosely form rounded

. tilla. beat well. stir together flour, cocoa, baking soda and salt' Q teaspoons of batter into balls; place on ungreased cookie sheet.an , ,

radually aud to butter mixture, beatinq well. stir In mint chocolate t 1 browned; do not overbake* 3. Bake 7 to 9 minutes or just until Iight y

claips, Drop by rounded teaspoons onto ungreased cookie sheet. I leteool Slightly; rem ove from cookie sheet to wire rack. Coo com p

3 Bake 8 to 9 minutes or just until set; do not overbake. Cool slightly; 1

move from cookie sheet to wire rack. Cool completely. &e g

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Makes 2 to 3.doztn berrie: P '

1 2/ ! cups (1 0.oz. pkg .) H ERSH EY'S Premier White Ch Ips P' M . '' u2 tablespoons shorten Iog (do not use butter margarjne Spread or 11 '

o!I ) ' '. Pcup H ERSHEY S Semlsweet Chocolate Chips .

4 ctlps (2 pt.) fresh strawberrles, rlnsed, patted dry and chllled * ' . '

1 . Cover tray with wax paper. @ jç

2. Place white chips and 1 tablespoon shortening in medium E 'r

microwave.safe bowl. Microwave at HIG H ( 1 0004) 1 minute; stir Iuntil chips are melted and mixture is sm00th. If necessary, t . .m i crowave at H 1G H a n additiona I 30 secon d : at a ti m e, j u st u ntil l * t'

h hen stirred Ci ' *m oot w . 4 . $

3. Holding by top, dip î( of eat:h strawberry into white chip eImixture; shake gently to remove excess. Place on prepared tray' ' .retrigerate until coating is firm, at Ieast 30 minutes. Q' . ï*

4. Repeat microwave procedure with chocolate chips in clean x .microwave.safe b ow l. Dip Iow er h of ea ch berry into c h ocolate ' . Amixture. Ref rigerate until firm. Cover; retrigerate Ief tover C .'

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L E g jé ,$ ji p 1 g ,j s j y y) jM iz k v & 8 s e e' v i t t !) s e 1

l cup sraha m cracker ururz,bs ,, 15 lï l 19 Ià l Ii

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1 .; cups Sugar divle :4 a k es 6 to 8 servin sq1 1 . Q.1.4 c u p ( y ,' st I ck) L)u tte r o r m a g c) ri rR m e ited N

2 bars (1 oz each) HERSI-IEY'S Unsweetened Baklaci chocolate brokerl ' 1 1 PiiCi29C (5 OZ ) Crftâm Cineese Softened

, . @ 'lnto rlleces 1 (ea.$f7Ot3r3 pe?frrol'l Julce

t ' ,4 packages (.1 oz. earzh) (Ecearrl cheese, softened Y 1 l $ qups (1 O.oz. pkg .) REESE'! Pea nut Butter Chl pS, divldedDdsh >aIt F k 21 9 cup sweetened condensed m11 k (not evaporated mllk)

7 teaspoon varnflld extract dlvlded à 1 cup ( 2.2 p!.) cold bvb/flrp/rlg cream? dlwpcletj, ' Y k

a ed (6 oz.) chocolate or g raham cracker crumb crusteqg S 1 pac g@ 1

1 contalrler (Boz.) dazry sour cream -' 3 1 tablespoon powdered sugarI'''r cap sagar ' i 1 teaspoon vanilla extract

>1 . stir together crumbs, 14 cu p sugûr and butter in small bowl. Press * > 1 . Beat Eream cheese and lemon juice in medium bowl on mediummixture firmly onto bottom and up side of 9.inch pie plate. &peed of mixer until fluffy about 2 minutes; :et aside.

t k 'Refrigerate 8 ïo 10 minutes ' @ ?. Place 1 cup peanut butter chips and skveeterled condensed rrlilk ia

2. Heat oven lo 575' F. Place chocolate in small microwave.saf e bowl. Q 1 medium microwavewsafe bowl. Microwave at HIGH ( 1 000/0) 45Microwave at H IGH (1 00*/0) 30 seconds; stir. M icrowave an addltional second&; stir. If necessary, microwave an additional 1 5 seconds at a

ti0to 20 second intervals stirring after each heating until melîed. ' 3 Cime stirring after each heating until chips are melted and mixture. :m00th when stirred.

3. Beat cream cheese in medium bowl until f Iuffy; 6) radually beat in ç'. >1 /$ Eups sugar, salt and 14 teaspoon vanilla. Add m elted thocolate; %. Add warm peanut butter mixture to cream cheese m ixture. Beat o

be at u n ti I we I I b lended . Ad d eg g :, o ne at a ti me, be ati ng weI I af te r V ) 1 m edi u m speed un ti I b I e nded, abo ut 1 mi n ute . Beat ki cu p wh i p pi ngeach addition. Pour into prepared crust. . tream in small bowl until stiff; fold into peanut butter mixture. Pour

T ,4 Bake 20 minutes or until center is almost set. Rem ove from oven;

W into frust. Cover; refriqerate about 6 Izours or until firm.cool 1 hour. ç' , 4.lust before serving, com bine remaining ù( cup whippin: cream ,stir togetlaer sour cream remaininq /; teaspoon vanilla and Jr cup ç, powdered susar anu vanilla in small bowl.Beat until suff. spreacl oves, ,

d I ' * lilling, carrris: kwt, remaining veartut butte, cl,lp,, csver. refrigeratsuqar. sprea even y over top of pie. sake at 5zs Ir for 1(, m inutes. 'I t oom temperature. Refriserate until firm. cover; refriqerate ç' a 'eftover pie.

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kb :9.i nch p I e c rust ba ked a nd ûoo Ied e2/

3 cups (1 O.oz pkg ) REESE'S Peanut Butter Cillprj (llvlded1 pa q ka g e ( 3 oz . ) cre ilm ch eese sof te n ed tj.'a cup powdered Sugar y,.'3 qup plus 2 tablespoons m IIk

tjtea s poor) u n f Iavof ed ge I a ti r'l

1 t b lespoo n co1 d wa tef ti ..P '.,..#i ' *

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2 tablespoons bolilrlg watef ' .

1 /.p cup sugar . . . .'

'?, cup I-IERSHFX'S cocoa * .hc u p (1 /J pt

.) co1 d wh 1 p p I n (J û rea m t% '. '

1 teaspoon va rR I IIa e x t rac t ej 1)1 . Melt 1 11 tups peanut butter chips. Beat cream cheese powdered * $suqar and $6 cup milk in medium bowl untii smooth. Add meltedch i p s; bea t weI I . B eat i n re m a i ni ng 2 ta b I es poon s mi I 1( . 6k p rea d i nto e .cool ed c ru st .

2. Sprinkle gelatin over cold water in small bowl' Iet stand 1 minute

to &often. Add boiling water' stir until gelatin is completely dissolved . g;Cool slightly. Combine sugar and cocoa in medium bowl; add '

whi ppi ng cream and va ni I I a . Beat on m edi u m speed of m i xe r u n ti I @ .

stift; pour in seldtin mixture, beating until well blended. spoon into ( , . ..' wrust over peanut butter Iayer. Ref rigerate several hours Garnish with Iemaining chips Cover; ref riqerate leftover pie. *

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t1 ' 'lS1 package (4.serving size) chocolate cook & serve puddlng and p1e . # 'Vf i II i ng m I x* ' t yr . îj1

2 cu ps h a If-a n d .half o r wh oIe m i Ik :1 . ' y'Y .:. sk' .? J '' j .u f':cup HERSHEY S Sem I

.sweet Chocolate Chlps J. j c #y. E $f #'.r t? e, ..; .. . . .z ; . . :( .; .-1 E F? S l-1 EY S Cocoa . i j

f.1, , k . :t ; gj:' ' ,'i 7; ,,. .. ,..f

. stir together puddin: m ix and half-and-half in medium saucepan. * . J'aö ;

Cook over medium heat stirrin: constantly until mixture comes to a, #.f u11 boil. Rem ove f rom heat. '- . ' '

. * zz' . :. Add chocolate chips stir until chips are melted and mixture is ' t. ,. .. . . . ,

s m o t h ' 7 c3. spoon into dem itasse cups or small dessert dishes Press plastic .:

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d condcnsed milk (not evdporated mlik) dlvided * '' 'can (1 4 oz ) sweetene ,. . , y.: ,tablespoons oranqe Iulce plus 2 teaspoons f resbly grated orange peei @ x , .. .

.?t :OR 2 tablespoons orange.flavored Iiqucur dlvlded k . - . j , . f, .

a a !.qups (1 pt.) cold wlllppfng Gredr'rl '

. $@ . . . .q jpMelt butter in heavy saucepan over Iow heat' add cocoa then 1$ (Eup '' , , y jl

d d milk stirrin: until sm00th and slightly thickened. ' 't t ' ' ' .

sweetened con ense @ . . . .Pour mixture into medium bowl' cool to room tem perature. Beat in

I . . :tablespoon oranqe juice and 1 teaspoon orange pee . .2 Beat whipping cream in Iarge bowl until sîiff. Fold half of whipped . !' * g- : p *cream into cbocolate mixture. In setond medium bowl, stir together 'i4 ' jr ' .. my.

.d.j j .. ,. .. y jemaining sweetened condensed milk remaining 1 tablespoon orange @ . , . . Sj . . r f . j ;.J g v .jjj u ice and 1 tea spoo n orange peel . Fold in remaini ng wbipped crea m . .. ' #' ' . .. . j j

,2 j'.2; '

3 Spoon equal portions of chocolate mixture into 8 dessert dishes . IJ r' $:(f.û

making a depression in center of each.Spoon creamy orange mixture . . . . ! I .1 ' '1into center of each. Ref rigerate until well chilled. Garnish as desired. . ' '.7 4 r .

..a r ., .1FI ftover dessert. C ' '' ''. h' '% ' 'over; ref riqerate e r .

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IIEIICIIE - t.'D E S S E R T 5 A N D P I E S t!



F I ES I Iï S E E P l t'.M a It t! !k 1 2 t o 1 4 s e e v i n (j s O '

1 ' 12 c u p5 p1a i n d ry bread cru m bs 1..! '

1 cup sugar dlvlded . k

2 tablespoons all.purpose flourt)1

2 teaspoon baking pow der

1 Iu teaspoon salt '.i r

CItJ , e I . .1 Can (2 1 oz.) cherry p;e fiplpng? divlded ' ' '

t.2 tablespoons butter or margarine, melted * 3

1y'z teaspoon almoad extract fà ' . . .

- a :#1. teaspoon red food color s ...

. e.'s Mlxlcnpr)s serrai.sweet chocolate Q '' .1 cup HERSPIEY

t. .herry whipped cream (recipe follows) - 3 J hx s, 4 .) Lll ''; 'Js r ''..Thoroughly grease 8-cup tube mold or heat.proof bowl. 3 ? ' ' ''2. stir together bread crumbs .k cup sugar, flour, bakinq powder and C.' ' '' '

' >salt in Iarge bowl. Stir together egg yolks 1 3 cups cherry pie f illing % ' .z çb u t e r, a 1 o n d e x t r a c t a n d f o o d c o l o r i n m e d i u m b o w I ' a d d t c r u m b * #mixture stirring gently until well blended. ; .

3. Beat egg whites in anotber Iarge bowl until foamy' gradually add x(rem aining 8$ cup sugarz beating until stiff peaks form . Fold about K * 'beaten whites into cberry mixture blending thoroughly. Fold in ( 'remaining eg: whites; gently fold in small chocolate chips. Pour batter '

into prepa red tube m oId (If m o1d is open at top cover open ing with $) f .foil; grease top of foil.) Cover mold with wax paper and foil; tie securelywi tb s t r i n g . 1 'V '

4. Place a rack in a Iarge kettle; pour veater into kettle to to p of rack. $*

Heat water to boiling' place mold on rack. Cover kettle' steam over jsimmering water about 1 )$ bours or untilwooden pick inserted comes $:out clean. (Additional water may be needed during steaming.) Remove < f-' ' '

from heat; cool in pan 5 minutes Remove cover; unmold onto serving ' 'plate. Nerve warm with Cherry Whipped Cream x '':% D' 'ç

Cherry Whipped Cream: Beat 1 cup ('/J pt.) cold whlpprng cream wlth 1 /4 (%cup powdered sugar ln medlum bowluntll Stlff fopd rn pIe fillinq remainlng .w

x % rrom pudding (about 1 /2 cup) and 1 /2 teaspoon almond extract. çw - ' . . . . . . ' ' '

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g !;' dlp (yx, ' %- .... qqk. 441. 411j9,.#) * w * > > +

hersheys holliday collection

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