Fall in Love with Sweet Treats

Photos and recipes provided by
The Hershey Company

It’s a fact that even just the smell of chocolate increases theta brain waves, which trigger relaxation. What better reason to eat chocolate as often as possible, other than the delectable aroma and decadent taste?

The Hershey Company is the leading North American manufacturer of chocolate and non-chocolate confectionery products. Milton S. Hershey started making chocolate in 1894 only to produce a coating for his caramels, not knowing that the company would develop into more than 80 brands and drive more than $7.4 billion in annual revenues. With Valentine's Day upon us, be sure to enjoy some chocolatey goodness!

HERSHEY'S Doubly Chocolate Cookies Recipe
Servings: 54 Cookies  |  Skill Level: Beginner
Prep Time: 15 Minutes

1½ cups sugar
2 cups (12 oz. pkg) HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or 2 cups (11.5 oz. pkg) HERSHEY'S Milk Chocolate Chips
¼ tsp Salt
¾ tsp Baking soda
2 cups All-purpose flour
2 teaspoons Vanilla extract
⅔ cup HERSHEY'S Cocoa
½ cup coarsely chopped Nuts (optional)
 1 cup (2 sticks) Butter or margarine , softened
2 Eggs

Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Enhance the Flavor: A sprinkle of sea salt on a chocolate chip cookie brings out the flavor and will make the cookie unforgettable.

Hershey's Double Chocolate Cheesecake Recipe
Servings: 16 Squares or 12 Wedges  |  Skill Level: Intermediate
Prep Time: 18 Minutes

½ cup (1 stick) Butter or margarine, softened
1¼ cups Sugar, divided
¼ tsp Salt
1 cup All-purpose flour
¼ cup HERSHEY'S Cocoa
2 pkgs (8 oz. each) Cream cheese, softened
2 Eggs
2 tsps Vanilla extract
½ cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
18 HERSHEY'S KISSES Milk Chocolates
Sweetened whipped cream (optional)
Additional HERSHEY'S KISSES Milk Chocolates (optional)

Heat oven to 350°F. Line 8- or 9-inch square baking pan* with foil, extending edges over sides of pan. Beat butter, ½ cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating on low speed of mixer until soft dough is formed. Press dough onto bottom of prepared pan.

Beat cream cheese and remaining ¾ cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add small chocolate chips to remaining batter; pour over crust.

Remove wrappers from chocolate pieces. Place 18 chocolate pieces in medium microwave-safe bowl. Microwave at 50% power 1 minute or until melted when stirred; add to reserved batter, stirring until well blended. Drop by spoonfuls onto batter in pan; gently swirl with knife or spatula for marbled effect. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish each square with whipped cream and chocolate pieces, if desired. Cover; refrigerate leftover cheesecake.
*8 or 9-inch springform pan can also be used.

Quick Creamy Chocolate Pudding Recipe
Servings: 4  |  Skill Level: Beginner  |  Prep Time: 2 Minutes

⅔ cup sugar
¼ cup HERSHEY'S Cocoa
3 Tbsps Cornstarch
¼ tsp Salt
2¼ cups Milk
2 Tbsps Butter or margarine
1 tsp Vanilla extract
Whipped topping (optional)

Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired.

Microwave Directions: Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk. Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every 2 minutes. Stir in butter and vanilla. Pour into dishes and serve as directed above.

Tuxedo Torte Recipe
Servings: 12 slices  |  Skill Level: Intermediate  |  Prep Time: 20 Minutes

½ cup (1 stick) Butter or margarine, melted
1¼ cups Granulated sugar
1 tsp Vanilla extract
2 Eggs
⅔ cup All-purpose flour
½ cup HERSHEY'S Cocoa
¼ tsp Baking powder
¼ tsp Salt
1 pkg (8 oz.) Cream cheese , softened
1 cup Powdered sugar
¾ cup Heavy cream , divided
28 HERSHEY'S KISSES Milk
Chocolates
Whipped topping or sweetened whipped cream (optional)
HERSHEY'S HUGS Candies (optional)
Additional HERSHEY'S KISSES Milk
Chocolates (optional)

Heat oven to 350°F. Line 9-inch round cake pan with foil, extending foil beyond sides. Grease foil. Stir together melted butter, granulated sugar and vanilla in large bowl. Add eggs; beat well using spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan. Bake 25 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan on wire rack.
Beat cream cheese and powdered sugar in medium bowl until well blended. Beat ½ cup heavy cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate at least 1 hour.

Remove wrappers from 28 milk chocolates; place in medium microwave-safe bowl with remaining ¼ heavy cream. Microwave at 50% power 1 minute; stir. If necessary, microwave at 50% power an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cool slightly; pour and spread over cream cheese mixture. Cover; refrigerate about 2 hours or until chilled. Use foil to lift out of pan; remove foil. Cut into wedges; serve garnished with whipping topping, chocolates and chocolate candies, if desired. Cover; refrigerate leftover dessert.

Double KISSES Truffles Recipe
Servings: 10 Truffles  |  Skill Level: Beginner | Prep Time: 30 Minutes

28 HERSHEY'S KISSES Milk chocolates*
2 Tbsps plus 2 tsps Whipping cream
10 HERSHEY'S KISSES Milk
Chocolates filled with caramel
1 cup ground pecans

Remove wrappers from milk chocolates. Place milk chocolates and whipping cream in medium microwave-safe bowl. Microwave at 50% for 1 minute; stir. If necessary, microwave at 50% for 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.

Remove wrappers from caramel filled milk chocolates. Using about 1 tablespoon milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Roll in pecans; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperature about 5 minutes before eating. 10 truffles.
Note: Recipe may be multiplied.
 * ¾ cup HERSHEY'S MINI KISSES Milk Chocolates may be substituted for HERSHEY'S KISSES Milk Chocolates.

Best Brownies Recipe
Servings: 16 Brownies  |  Skill Level: Intermediate  |  Prep Time: 15 Minutes

½ cup (1 stick) Butter or margarine, melted
1 cup Sugar
1 tsp Vanilla extract
2 Eggs
½ cup All-purpose flour
⅓ cup HERSHEY'S Cocoa
¼ tsp Baking powder
¼ tsp Salt
½ cup chopped Nuts (optional)
Creamy Brownie Frosting
3 Tbsps Butter or margarine, softened
3 Tbsps HERSHEY'S Cocoa
1 Tbsp Light corn syrup or honey
½ tsp Vanilla extract
1 cup Powdered sugar
1 - 2 Tbsps Milk

Heat oven to 350°F. Grease 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare Creamy Brownie Frosting; spread over brownies. Cut into squares.

Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.