10 Hershey Chocolate Lover Recipes ...

Yummy! I don't know of too many women who don't love chocolate! Aside from diamonds, it's a girl's best friend! Do you like cooking with chocolate? I hope so, because these recipes are going to have your mouth watering! Get ready!

1. Peanut Butter Blossoms

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I love these little things! And they're so easy to make!

Ingredients
• About 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 3/4 cup REESE'S Creamy Peanut Butter
• 2 cups all-purpose biscuit baking mix
• 1 teaspoon vanilla extract
• About 1/4 cup sugar

Directions
1 Heat oven to 375°F. Remove wrappers from chocolates.
2 Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix and vanilla; blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

3 Bake 6 to 8 minutes or until very lightly browned (do not over bake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container. About 48 cookies.

Variation:
CHEWY CHOCOLATE PEANUT BUTTER BLOSSOMS: Add 1/4 cup HERSHEY'S SPECIAL DARK Cocoa to baking mix; proceed as above.

2. Hershey's Special Dark Chocolate Truffle Cheesecake

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Oh, heavens! Just by looking at this, you can almost get a chocolate fix! Almost!

Ingredients
• BROWNIE LAYER (recipe follows)
• 3 packages (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 4 eggs
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
• 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)

Directions
1 Heat oven to 350° F. Grease 9-inch spring form pan.
2 Prepare BROWNIE LAYER. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.

3 Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.

4 Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.

5 Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

6 Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake. 10 to 12 servings.

BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.

3. Gone to Heaven Chocolate Pie

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You're going to think you've gone to heaven after tasting this divine pie! You'll be on cloud nine, floating with the angels!

Ingredients
• One 9-inch pie shell
• 2/3 cup sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 4 egg yolks
• 3 cups milk
• 2 tablespoons butter or margarine, softened
• 1 tablespoon vanilla extract
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
• Sweetened whipped cream or whipped topping (optional)

Directions
1 Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture.

2 Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired. 6 to 8 servings.

4. Chocolate Peanut Butter Milkshake

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Your kids will love you for making this for an after-school treat! It's actually easy enough that they can make it themselves if you want!

Ingredients
• 1-1/2 cups vanilla ice cream
• 1 cup cold milk
• 1/3 cup HERSHEY'S Syrup
• 2 tablespoons REESE'S Peanut Butter Topping or REESE'S Creamy Peanut Butter
• Whipped topping
• Cherry (optional)

Directions
1 Place ice cream, milk, syrup and topping in blender container. Cover; blend until smooth.
2 Garnish with whipped topping and cherry, if desired. Two 10-oz. servings.

5. Chocolate Waffles

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Here's a special treat for a special morning! Try serving these, completing with strawberries and whipping cream, to your sweetheart this coming Valentine's Day!

Ingredients
• 1/2 cup HERSHEY'S Cocoa
• 1/4 cup (1/2 stick) butter or margarine, melted
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk or sour milk*
• 1/2 cup chopped nuts (optional)
• HOT FUDGE SAUCE (recipe follows)
• STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE (recipes follow)

Directions
1 Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired.

2 Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. About ten 4-inch waffles.

* To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
NOTE: Leftover waffles can be frozen; thaw in toaster on low heat.

HOT FUDGE SAUCE

3/4 cup sugar
1/2 cup HERSHEY'S Cocoa
(can) evaporated milk
1/3 cup light corn syrup
1/3 cup butter or margarine
1 teaspoon vanilla extract

Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce.

STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping.

APPLE-CINNAMON TOPPING: Heat 1 can (21 oz.) apple pie filling, 1-tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm.

PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.) peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm.

CHOCOLATE MAPLE SAUCE
3/4 cup sugar
1/3 cup HERSHEY'S Cocoa 3/4 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1/2 teaspoon maple flavor
1/2 teaspoon vanilla extract

Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce.

6. Chocolate Quicky Sticky Bread (Chocolate Monkey Bread)

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Ingredients
• 2 loaves (16-oz. each) frozen bread dough
• 3/4 cup granulated sugar
• 1 tablespoon HERSHEY'S Cocoa
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick) butter or margarine, melted and divided
• 1/2 cup packed light brown sugar
• 1/4 cup water
• HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions

1. Thaw Loaves as Directed on Package; Let Rise until Doubled

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2. Stir Together Granulated Sugar, Cocoa and Cinnamon. Stir Together 1/4 Cup Butter, Brown Sugar and Water in Small Microwave-safe Bowl. Microwave at MEDIUM (50%) 30 to 60 Seconds or until Smooth when Stirred. Pour Mixture into 12-cup Fluted Tube Pan

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3. Heat Oven to 350°F. Pinch off Pieces of Bread Dough; Form into Balls, 1-1/2 Inches in Diameter, Placing 3 Chocolates inside Each Ball. Dip Each Ball in Remaining 1/4 Cup Butter; Roll in Cocoa-sugar Mixture. Place Balls in Prepared Pan

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4. Bake 45 to 50 Minutes or until Golden Brown. Cool 20 Minutes in Pan; Invert onto Serving Plate. Cool until Lukewarm. 12 Servings

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7. Filled Chocolate Cupcakes

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Ingredients
• FILLING (recipe follows)
• 3 cups all-purpose flour
• 2 cups sugar
• 2/3 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 2/3 cup vegetable oil
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract

Directions

1. Prepare FILLING; Set Aside. Heat Oven to 350°F. Line Muffin Cups (2-1/2 Inches in Diameter) with Paper Bake Cups

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2. Stir Together Flour, Sugar, Cocoa, Baking Soda and Salt in Large Bowl. Add Water, Oil, Vinegar and Vanilla; Beat on Medium Speed of Mixer 3 Minutes. Fill Muffin Cups 2/3 Full with Batter. Spoon 1 Level Tablespoon FILLING into Center of Each Cupcake

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3. Bake 20 to 25 Minutes or until Wooden Pick Inserted in Cake Portion Comes out Clean. Remove from Pan to Wire Rack. Cool Completely. about 2-1/2 Dozen Cupcakes

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FILLING
cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S

Mini Chips Semi-Sweet Chocolate
Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate chips.

VARIATIONS:

GOBLIN'S DELIGHT FILLING: Add 2 teaspoons grated orange peel, 4 drops yellow food color and 3 drops red food color to FILLING before stirring in chips.

VALENTINE FILLING: Stir 4 to 5 drops red food color into FILLING.

PEANUT BUTTER CHIP FILLING: Omit chocolate; stir in 1 cup REESE'S Peanut Butter Chips.

8. Peanut Butter & Chocolate Chip Brownie Bars

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These are sure to make you a favorite!

Ingredients
• 6 tablespoons butter or margarine, melted
• 1-1/4 cups sugar
• 2 teaspoons vanilla extract, divided
• 3 eggs, divided
• 1 cup plus 2 tablespoons all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1/2 cup REESE'S Creamy Peanut Butter
• 1 cup HERSHEY'S Milk Chocolate Chips, divided
• 1 cup REESE'S Peanut Butter Chips, divided
• 3/4 teaspoon shortening

Directions

1. Heat Oven to 350°F. Grease 13x9x2-inch Baking Pan

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2. Stir Together Butter, Sugar and 1 Teaspoon Vanilla in Large Bowl. Add 2 Eggs; Stir until Blended. Stir Together Flour, Cocoa, Baking Powder and Salt. Add to Egg Mixture, Stirring until Blended. Spread in Prepared Pan. Bake 20 Minutes

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3. Meanwhile, Stir Together Sweetened Condensed Milk, Peanut Butter, Remaining Egg and Remaining 1-teaspoon Vanilla Extract. Pour Evenly over Hot Brownie. Set Aside 1 Tablespoon Each Milk Chocolate Chips and Peanut Butter Chips; Sprinkle Remaining Chips over Peanut Butter Mixture. Return to Oven; Continue Baking 20 to 25 Minutes or until Peanut Butter Layer is Set and Edges Begin to Brown. Cool Completely in Pan on Wire Rack

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4. Stir Together Remaining Milk Chocolate Chips, Remaining Peanut Butter Chips and Shortening in Small Microwave-safe Bowl. Microwave at MEDIUM (50%) 30 Seconds; Stir. if Necessary, Microwave at MEDIUM an Additional 15 Seconds at a Time, Stirring after Each Heating, until Chips Are Melted and Mixture is Smooth when Stirred. Drizzle over Top of Bars. when Drizzle is Firm, Cut into Bars. Store Loosely Covered at Room Temperature. 24 to 36 Bars

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9. Chocolate Sour Cream Cake

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I know it don't sound too good, but this cake has high reviews!

Ingredients
• 1-3/4 cups all-purpose flour
• 1-3/4 cups sugar
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup butter or margarine, softened
• 1 container (16 oz.) dairy sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• FUDGE FROSTING (recipe follows)

Directions

1. Heat Oven to 350°F. Grease and Flour 13x9x2-inch Baking Pan

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2. Stir Together Flour, Sugar, Cocoa, Baking Soda and Salt in Large Bowl. Add Butter, Sour Cream, Eggs and Vanilla; Beat on Medium Speed of Mixer 3 Minutes. Pour Batter into Prepared Pan

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3. Bake 40 to 45 Minutes or until Wooden Pick Inserted in Center Comes out Clean. Cool in Pan on Wire Rack. Frost with FUDGE FROSTING. 12 to 15 Servings

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FUDGE FROSTING
3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

10. All-Chocolate Boston Cream Pie

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Last, but certainly not least, is this exquisite dessert!

Ingredients
• 1 cup all-purpose flour
• 1 cup sugar
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 6 tablespoons butter or margarine, softened
• 1 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• CHOCOLATE FILLING (recipe follows)
• SATINY CHOCOLATE GLAZE (recipe follows)

Directions

1. Heat Oven to 350°F. Grease and Flour One 9-inch round Baking Pan

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2. Stir Together Flour, Sugar, Cocoa and Baking Soda in Large Bowl. Add Butter, Milk, Egg and Vanilla. Beat on Low Speed of Mixer until All Ingredients Are Moistened. Beat on Medium Speed 2 Minutes. Pour Batter into Prepared Pan

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3. Bake 30 to 35 Minutes or until Wooden Pick Inserted in Center Comes out Clean. Cool 10 Minutes; Remove from Pan to Wire Rack. Cool Completely. Prepare CHOCOLATE FILLING. Cut Cake into Two Thin Layers. Place One Layer on Serving Plate; Spread Filling over Layer. Top with Remaining Layer

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4. Prepare SATINY CHOCOLATE GLAZE. Pour onto Top of Cake, Allowing Some to Drizzle down Sides. Refrigerate until Serving Time. Cover; Refrigerate Leftover Cake. 8 Servings

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CHOCOLATE FILLING
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
2 tablespoons cornstarch
1 - 1/2 cups light cream
1 tablespoon butter or margarine
1 teaspoon vanilla extract

Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.

SATINY CHOCOLATE GLAZE
2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons HERSHEY'S Cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

I don't know about you, ladies, but I believe chocolate is the most divine creation ever made my God! And I believe He specially thought about us as He made it! Do you have a favorite chocolate recipe to share?

Top Photo Credit: 3rd foundation

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