2004 Cocoa Cookie Contest Winning Recipes
    Amanda Kurtz
    1 cup melted margarine                  1 cup flour
    2 cups sugar                                      4 ounces baking chocolate
    3 eggs                                                 1 ½ teaspoons vanilla
    ¾ cup mini chocolate chips
    Combine cooled margarine, sugar, melted baking chocolate and vanilla.  Add eggs one at a time.  Add flour.  Mix well.  Place in a greased 13” x 9” baking pan.  Sprinkle with ¾ cup mini chocolate chips.  Top with cream cheese topping.  Bake at 350 degrees F. for 45-50 minutes or until center is almost set.  Remove from oven and top with chocolate fudge frosting.  Cool.  Cut into bars.  Garnish bars with chocolate curls and/or fresh raspberries if desired.
    John Neidlinger
                            ½ cup sugar                          ¼ cup shortening
                            ¼ cup butter, softened                     ¼ teaspoon vanilla extract
                            ¼ teaspoon almond extract            1 egg
                            1 cup all-purpose flour    ¼ teaspoon baking soda
                            ¼ teaspoon cream of tartar
     Heat oven to 350°F.  In mixing bowl, combine sugar, shortening and butter; beat until light and fluffy.  Add vanilla, almond extracts and egg; beat well.  Add flour, baking soda, and cream or tartar, mix well.  Spread evenly into a greased 9x13x2 inch pan.  Bake about 11 minutes or until golden brown.  Set aside 45 minutes to cool.
                            1/3 cup semisweet Hershey’s Chocolate Chips
                            ¼ cup butter                                     ¼ cup Hershey’s Unsweetened Cocoa
                            3 tablespoons light corn syrup  1 tablespoon milk
                            2 cups powdered sugar             
                            1 (10 oz) jar maraschino cherries, drained and chopped
                In medium microwave-safe bowl, combine chocolate chips and butter.  Microwave on HIGH for 1 or 2 minutes, stirring every 30 seconds until melted and smooth.  Add cocoa, corn syrup and milk, blend well.  Add powdered sugar, mix until smooth.  Spread mixture over cooled crust.  Top with cherries; gently press into filling.
                            1 cup Hershey’s White Chocolate Chips
                            2 tablespoon shortening                 Milk Chocolate shavings (for garnish)
                In small microwave-safe bowl, combine which chocolate chips and shortening.  Microwave HIGH for 30 seconds.  Stir; continue micro waving, stirring every 10 seconds, until chips are melted and stirred smooth.  Spoon over filling.  Refrigerate 20 minutes until set.  Top with Chocolate shavings.  Cut into squares when ready to serve.

    Sara Kurtz
                            2 ¼ cups flour                                           ¾ cup light brown sugar
                            1 cup softened margarine or butter 1 large egg (beaten)
                            2 cups Hershey’s semi-sweet chocolate chips
                            1 cup chopped walnuts                      14 oz sweetened condensed milk
                            10 oz bag Hershey’s Heath Almond Toffee bits
                            1 cup oats
                Mix flour, oats, and brown sugar in a mixing bowl.  Add butter until crumbly.  Add egg and mix well.  Stir in 1 ½ cups chocolate chips and all walnuts.  Reserve 1 ½ cups mixture.  Press remaining crumb mixture onto bottom of a 13” x 9” baking pan that was sprayed with non-stick cooking spray.  Bake at 350 degrees for 10 minutes.  Pour sweetened condensed milk evenly over hot crust.  Top with all Hershey’s Heath Almond Toffee bits.  Sprinkle reserved crumb mixture and remaining ½ cup chocolate chips over top.  Return to oven and bake for 25 to 30 minutes or until golden brown.  Remove from oven, cool, and cut into bars.  Or using a cookie cutter, cut into desired shapes.