RECIPES |
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| REESE'S Peanut Butter and Milk Chocolate Chip Mudd Balls
Ingredients: 1-3/4 cups (11-oz. pkg.) REESE'S Peanut Butter and Milk Chocolate Chips, divided 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) Directions: 1. Coarsely chop 1-1/4 cups chips in food processor or by hand; place in medium bowl. 2. Place remaining 1/2 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth. 3. Pour melted chocolate mixture over chopped chips; stir to coat evenly. With hands, form mixture into 1-inch balls. Place in small candy cups, if desired. Store in cool, dry place. About 18 candies. Deep Dish Brownies Ingredients: 3/4 cup (1-1/2 sticks) butter or margarine, melted 1-1/2 cups sugar 1-1/2 teaspoons vanilla extract 3 eggs 3/4 cup all-purpose flour 1/2 cup HERSHEY'S Cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt Directions: 1. Heat oven to 350�F. Grease 8-inch square baking pan. 2. Combine butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan. 3. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 16 brownies. VARIATION: Stir 1 cup REESE'S Peanut Butter Chips or HERSHEY'S Semi-Sweet Chocolate Chips into batter before spreading batter in pan. Chocolate Magic Mousse Pie Ingredients: 1/4 cup boiling water 1/2 cup HERSHEY'S Cocoa Refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed 1 cup sugar 2 tablespoons cold water 1 package (6-oz. or 9-oz.) packaged graham cracker crumb crust HERSHEY'S MINI KISSES Brand Milk Chocolates 1 envelope unflavored gelatin 2 cups (1 pt.) cold whipping cream 2 teaspoons vanilla extract Directions: 1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. 2. Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended. 3. Spoon into crust. Refrigerate about 3 hours. Garnish with whipped cream and chocolates. Store covered in refrigerator. 6 to 8 servings. |