Recipes

Chocolate Mini Cheesecakes

Chocolate Mini Cheesecakes

Couverts24 mini cheesecakes
Deel op Facebook Print Recipe

Ingredients

  • CHOCOLATE CRUMB CRUST recipe below
  • 1/2 cup HERSHEY’S Cocoa
  • 1/4 cup butter or margarine melted
  • 3 packages cream cheese softened(8 oz. each)
  • 1 can sweetened condensed milk 14 oz. (not evaporated milk)
  • 3 eggs
  • 2 teaspoons vanilla extract
  • CHOCOLATE GLAZE

Instructions

  • Heat oven to 300°F.
  • Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.*
  • Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.
  • Stir together cocoa and 1/4 cup butter.
  • Beat cream cheese until fluffy.
  • Beat in cocoa mixture.
  • Gradually beat in sweetened condensed milk.
  • Beat in eggs and vanilla.
  • Fill muffin cups with batter.
  • Bake 35 minutes or until set.
  • Cool 15 minutes; remove from pan to wire rack.
  • Cool completely.
  • Refrigerate.
  • Before serving, spread with CHOCOLATE GLAZE.
  • Allow to set.
  • Serve at room temperature.

Notes & Wine Advice

CHOCOLATE CRUMB CRUST:
In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 6 tablespoons HERSHEY’S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine.
CHOCOLATE GLAZE:
In medium saucepan over low heat, melt 2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract. Stir until smooth. Use immediately. About 2 cups glaze. 
*
If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
————————————————————————————————–
Course; Cake / Cheese

Chocolate Drizzled Peanut Butter Cheesecake

Chocolate Drizzled Peanut Butter Cheesecake

Deel op Facebook Print Recipe

Ingredients

  • GRAHAM CRACKER CRUMB CRUST recipe below
  • 3 packages cream cheese softened(8 oz. each)
  • 3/4 cup sugar
  • 1-2/3 cups REESE’S Peanut Butter Chips 10-oz. pkg.
  • 1/4 cup milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • CHOCOLATE DRIZZLE recipe below

Instructions

  • Prepare GRAHAM CRACKER CRUST.
  • Heat oven to 450°F.
  • Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth.
  • Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
  • If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  • Add peanut butter chip mixture to cream cheese mixture, beating just until blended.
  • Add eggs, one at a time, mixing well after each addition.
  • Stir in vanilla.
  • Pour mixture over prepared GRAHAM CRACKER CRUST.
  • Bake 10 minutes.
  • Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.)
  • Remove from oven to wire rack.
  • With knife, loosen cake from side of pan.
  • Cool completely; remove side of pan.
  • Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake.
  • Refrigerate before serving.
  • Cover; refrigerate leftover cheesecake.

Notes & Wine Advice

GRAHAM CRACKER CRUST:
Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.
CHOCOLATE DRIZZLE:
Place 1/4 cup HERSHEY’S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
————————————————————————————————–
Course; Cake / Cheese

Chocolate Chip Pumpkin Cheesecake

Chocolate Chip Pumpkin Cheesecake

Couverts12
Deel op Facebook Print Recipe

Ingredients

  • 3 packagescream cheese softened (8 oz. each)
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin
  • 4 eggs
  • 1½ cups HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips
  • CHOCOLATE LEAVES recipe below, optional

Instructions

  • Prepare CHOCOLATE COOKIE CRUST.
  • Increase oven temperature to 400°F.
  • Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended.
  • Add pumpkin and eggs; beat until well blended.
  • Stir in small chocolate chips; pour batter into prepared crust.
  • Bake 10 minutes.
  • Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set.
  • Remove from oven to wire rack.
  • With knife, loosen cake from side of pan.
  • Cool completely; remove side of pan.
  • Refrigerate about 5 hours before serving.
  • Prepare and garnish with CHOCOLATE LEAVES, if desired.
  • Cover; refrigerate leftover cheesecake.

Notes & Wine Advice

CHOCOLATE COOKIE CRUST:

Heat oven to 350°F. Stir together 1 cup vanilla wafer crumbs (about 30 wafers), ¼ cup HERSHEY’S Cocoa, ¼ cup powdered sugar and ¼ cup (½ stick) melted butter or margarine in medium bowl. Press mixture firmly onto bottom and ½-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.

CHOCOLATE LEAVES:

Thoroughly wash and dry several non-toxic leaves. Place ½ cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. With small, soft-bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.) Place on wax paper-covered cookie sheet; refrigerate until very firm. Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.
————————————————————————————————–
Course; Cake / Cheese / Chocolate

Cheesecake 5 Ways

Cheesecake 5 Ways

Couverts12 servings
Deel op Facebook Print Recipe

Ingredients

  • CRUMB CRUST recipe below
  • 3 packages cream cheese softened (8 oz. each)
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Prepare CRUMB CRUST.
  • Heat oven to 350 F.
  • Beat cream cheese and sugar in large bowl until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla.
  • Pour into prepared crust.
  • Bake 45 to 50 minutes or until almost set*
  • Remove from oven to wire rack.
  • With knife, loosen cake from side of pan.
  • Cool completely; remove side of pan.
  • Cover; refrigerate several hours or until chilled.
  • Just before serving, garnish as desired.
  • Cover; refrigerate leftover cheesecake.

Notes & Wine Advice

CRUMB CRUST:
Heat oven to 350 F.
Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar in small bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well.
Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
Bake 8 to 10 minutes. Cool.
*Cheesecakes are less likely to crack if baked in a water bath.
VARIATIONS:
CHOCOLATE CHEESECAKE:
Increase sugar to 1-1/4 cups and add 1/3 cup HERSHEY’S Cocoa. Increase vanilla extract to 1-1/2 teaspoons.
TOFFEE BITS CHEESECAKE:
Prepare vanilla cheesecake batter as directed. Stir 1-1/3 cups (8-oz. pkg.)
HEATH BITS ‘O BRICKLE Toffee Bits into batter.
CHOCOLATE CHIP CHEESECAKE:
Prepare vanilla cheesecake as directed. Stir 1 to 1-1/2 cups HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
MOCHA CHEESECAKE:
Prepare CHOCOLATE CHEESECAKE, using HERSHEY’S Dutch Processed Cocoa. Add 1-1/2 teaspoons instant coffee granules to batter.
MOCHA TOFFEE WITH CHOCOLATE CHIPS CHEESECAKE:
Prepare MOCHA CHEESECAKE as directed. Stir 3/4 cup HEATH BITS ‘O BRICKLE Toffee Bits and 3/4 cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
————————————————————————————————–
Course; Cake / Cheese

Black Forest Mini Cheesecakes

Black Forest Mini Cheesecakes

Couverts2 dozen cheesecakes.
Deel op Facebook Print Recipe

Ingredients

  • 24 vanilla wafer cookies
  • 2 packages cream cheese softened (8 oz. each)
  • 1-1/4 cups sugar
  • 1/3 cup HERSHEY’S Cocoa
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1 container dairy sour cream 8 oz.
  • 1/2 teaspoon almond extract
  • SOUR CREAM TOPPING recipe below
  • canned cherry pie filling chilled

Instructions

  • Heat oven to 325°F.
  • Line muffin cups (2-1/2 inches in diameter) with foil bake cups.
  • Place one vanilla wafer (flat-side down) in bottom of each cup. 2. Beat cream cheese in large bowl until smooth.
  • Add sugar, cocoa and flour; blend well.
  • Add eggs; beat well.
  • Stir in sour cream and almond extract.
  • Fill each muffin cup almost full with batter.
  • Bake 20 to 25 minutes or until set.
  • Remove from oven; cool 5 to 10 minutes.
  • Spread heaping teaspoon SOUR CREAM TOPPING on each cup.
  • Cool completely in pan on wire rack; refrigerate.
  • Just before serving, garnish with cherry pie filling.
  • Cover; refrigerate leftover cheesecakes.

Notes & Wine Advice

SOUR CREAM TOPPING:

Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved
————————————————————————————————–
Course; Cake / Cheese

Special dark fudge truffles

Special dark fudge truffles

Couverts3 dozen truffles
Deel op Facebook Print Recipe

Ingredients

  • 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips 12-oz. pkg.
  • 3/4 cup whipping cream
  • Various coatings such as
  • toasted chopped pecans
  • coconut
  • powdered sugar
  • cocoa or small candy pieces

Instructions

  • Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
  • If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  • Refrigerate 3 hours or until firm.
  • Roll mixture into 1-inch balls.
  • Roll each ball in coating.
  • Cover; store in refrigerator.
————————————————————————————————–
Course; Candy / Chocolate

Rich Cocoa Fudge

Rich Cocoa Fudge

Deel op Facebook Print Recipe

Equipment

  • foil
  • Saucepan
  • Wooden spoon

Ingredients

  • 3 cups sugar
  • â…” cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1/8 teaspoon salt
  • 1½ cups milk
  • ¼ cup butter
  • 1 teaspoon vanilla extract

Instructions

  • Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
  • Butter foil.
  • Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
  • Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  • Remove from heat.
  • Add butter and vanilla.
  • DO NOT STIR.
  • Cool at room temperature to 110°F (lukewarm).
  • Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.
  • Quickly spread into prepared pan; cool completely.
  • Cut into squares. Store in tightly covered container at room temperature.

Notes & Wine Advice

NOTE:
For best results, do not double this recipe.
VARIATIONS:
NUTTY RICH COCOA FUDGE:
Beat cooked fudge as directed.
Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.
MARSHMALLOW-NUT COCOA FUDGE:
Increase cocoa to ¾ cup.
Cook fudge as directed.
Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm).
Beat 8 minutes; stir in 1 cup chopped nuts.
Pour into prepared pan. (Fudge does not set until poured into pan.) HIGH
ALTITUDE DIRECTIONS:
— Increase milk to 1â…” cups
— Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F.
Then subtract that number from 234°F.
This is the soft ball temperature for your altitude and thermometer.
————————————————————————————————–
Course; Candy / Chocolate

Peanut Butter and Milk Chocolate Chip Mudd Balls

Peanut Butter and Milk Chocolate Chip Mudd Balls

Couverts20 candies
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • medium bowl
  • Microwave

Ingredients

  • 1 cup HERSHEY’S Milk Chocolate Chips divided
  • 1 cup REESE’S Peanut Butter Chips divided
  • 1/2 teaspoon shortening do not use butter, margarine, spread or oil

Instructions

  • Stir together milk chocolate chips and peanut butter chips.
  • Coarsely chop 1-1/3 cups chip mixture in food processor or by hand; place in medium bowl.
  • Place remaining 2/3 cup chip mixture 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.
  • 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.
————————————————————————————————–
Course; Candy / Chocolate

No-Bake Butterscotch Haystacks

No-Bake Butterscotch Haystacks

Couverts2 2 dozen candie
Deel op Facebook Print Recipe

Equipment

  • Microwave
  • wax paper

Ingredients

  • 1 cup HERSHEY’S Butterscotch Chips
  • 1/2 cup REESE’S Peanut Butter Chips
  • 1 tablespoon shortening do not use butter, margarine, spread or oil
  • 1½ cups chow mein noodles coarsely broken(3-oz. can)

Instructions

  • Line tray with wax paper.
  • Place butterscotch chips, peanut butter chips and shortening in medium microwave-safe bowl.
  • Microwave at HIGH (100%) 1 minute; stir.
  • If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
  • Immediately add chow mein noodles; stir to coat.
  • Drop mixture by heaping teaspoons onto prepared tray or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until firm.
  • Store in tightly covered container in refrigerator.

Notes & Wine Advice

VARIATION:
CHOCOLATE HAYSTACKS:
Substitute 1 cup HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips for butterscotch chips. Proceed as directed above with peanut butter chips, shortening and chow mein noodles.
————————————————————————————————–
Course; Coockies / Biscuit

Jingle Bells Chocolate Pretzels

Jingle Bells Chocolate Pretzels

Couverts2 dozen coated pretzels
Deel op Facebook Print Recipe

Ingredients

  • 1 cup HERSHEY’S Semi-Sweet Chocolate Chips
  • 1 cup HERSHEY’S Premier White Chips divided
  • 1 tablespoon shortening
  • 24 salted pretzels or unsalted pretzels (3×2 inches)

plus

  • 1/2 teaspoon shortening do not use butter, margarine, spread or oil, divided

Instructions

  • Cover tray or cookie sheet with wax paper.
  • Place chocolate chips, â…” cup white chips and 1 tablespoon shortening in medium microwave-safe bowl.
  • Microwave at HIGH (100%)1 minute; stir.
  • Microwave at HIGH an additional 1 to 2 minutes, stirring every 30 seconds, until chips are melted when stirred.
  • Using fork, dip each pretzel into chocolate mixture; tap fork on side of bowl to remove excess chocolate.
  • Place coated pretzels on prepared tray.
  • Place remaining â…“ cup white chips and remaining 1/2 teaspoon shortening in small microwave-safe bowl.
  • Microwave at HIGH 15 to 30 seconds or until chips are melted when stirred. Using tines of fork, drizzle chip mixture across pretzels. Refrigerate until coating is set.
  • Store in airtight container in cool, dry place.
  • About 2 dozen coated pretzels.

Notes & Wine Advice

VARIATION:
WHITE DIPPED PRETZELS:
Cover tray with wax paper. Place 2 cups (12-oz. pkg.) HERSHEY’S Premier White Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in medium microwave-safe bowl.
Microwave at HIGH 1 to 2 minutes or until chips are melted when stirred. Dip pretzels as directed above.
Place 1/4 cup HERSHEY’S Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
Microwave at HIGH 30 seconds to 1 minute or until chips are melted when stirred. Drizzle melted chocolate across pretzels, using tines of fork. Refrigerate and store as directed above.
————————————————————————————————–
Course; Candy / Chocolate