2005 Cocoa Cookie Contest Winning Recipes
    1st Place Hershey's Cocoa Cookie Contest
    Chocolate Caramel Coconut Cookie Bars
    Susan Scheurer
    Northhampton County- Plainfield Farmers Fair
     
    Ingredients:
    ¾ cup of butter
    12 oz. Hershey’s milk chocolate chips
    ¼ cup of Hershey Cocoa
    1 ¼ cups of peanut butter
    2 cups of graham cracker crumbs
    15 caramels melted
    ½ cup of powder sugar
    2 teaspoons of butter
    1 ½ cups of chopped almonds
    2 teaspoons of water
    2 ½ cups of coconut
    ½ cup of chopped almonds
    1 can of condensed milk
     
    Melt ¾ cups of butter in the microwave. Add the graham crackers, cocoa, and powder sugar. Spread mixture in a 9 x 13 pan.
     
    Drizzle some condensed milk over the crust. Put 1 ¼ cup of coconut on the crust and drizzle condensed milk over the coconut. Layer 1 cup of almonds on top of the coconut and drizzle condensed milk over the almonds. Put remaining 1 ¼ cups of coconut on top and drizzle the remaining condensed milk. Pat down and bake for 20 minutes at 350.
     
    Melt the chocolate chips and peanut butter in a small pan. Spread on top of warm cookie layer. Let cool in refrigerator.
     
    Melt caramels, 2 teaspoons of water and 2 tsp. butter in microwave. Pour over cooled cookie layer. Sprinkle with 1/2 c. chopped almonds.
     

    2nd Place Hershey's Cocoa Cookie Contest
    Red Raspberry Chocolate Bars
    Joshua Eddinger
    Berks County- Oley Valley Community Fair
     
    Ingredients:
    2 ½ cups of all-purpose flour
    1 cup of sugar
    ¾ cup of finely chopped pecans
    1 cup (2 sticks) of cold butter
    1 egg, beaten
    1 jar (12 ounces) seedless red raspberry jam
    1 2/3 cups of Hershey’s milk chocolate chips
     
    Preheat the oven to 350. Grease a 13 x 9 x 2 inch pan.
     
    Stir together flour, sugar, pecans, butter, and eggs in a large bowl. Cut in the butter with a pastry blender or fork until the mixture resembles course crumbs. Set aside 1 ½ cups of the crumb mixture.  Press the remaining crumb mixture into the bottom of the pan. Spread jam overtop and sprinkle with chocolate chips. Sprinkle the remaining crumb mixture evenly overtop.
     
    Bake 40 to 45 minutes or until lightly browned. Cool completely in the pan. Cut into bars.
     

    3rd Place Hershey's Cocoa Cookie Contest
    White Chunk Pecan Cookies
    Courtney Foor
    Fulton County Fair- Fulton County
     
    Ingredients:
    2 ¼ cups of flour
    2 eggs
    1 teaspoon of baking soda
    2 teaspoons of vanilla
    1 teaspoon of salt
    2 cups of Hershey’s white chocolate chips
    ¾ cup of packed brown sugar
    1 cup of Hershey’s white baking bar
    ¾ cup of sugar
    1 cup of chopped pecans
     
    Preheat the oven to 350. Combine flour, baking soda, and salt in a large mixing bow. Mix well. Set aside. In a large bowl combine sugars at medium speed with the electric mixer. Add butter and mix to form a grainy paste. Add eggs and vanilla. . Mix until blended. Stir in flour mixture, chips, chunks, and nuts. Drop on an ungreased cookie sheet. Bake 8-10 minutes. Let them cool.
     

    4th Place Hershey's Cocoa Cookie Contest
    Best Brownies
    Amber Sypniewski
    Luzerne County- Luzerne County Fair
     
    Ingredients:
    ½ cup of melted butter
    ¼ cup of unsweetened
    1 cup of sugar
    Hershey Cocoa powder
    1 teaspoon of vanilla
    ¼ teaspoon of baking powder
    2 eggs
    ¼ teaspoon of salt
    ½ cup of un-sifted all-purpose flour
    ¼ cup of Hershey’s milk chocolate baking chips
     
    Blend melted butter, sugar, and vanilla in a large bowl. Add eggs and beat well with a spoon. Combine flour, cocoa, baking powder, and salt in another large bowl. Gradually blend the flour mixture into the egg mixture. Stir in the Hershey’s baking chips.
     
    Spread in a greased 9 inch square pan. Bake at 350 for 25 minutes. Cool and frost with Creamy Brownie Frosting. Cut into squares.
     
    Creamy Brownie Frosting Ingredients:
    3 tablespoons of softened butter
    ½ teaspoon of vanilla
    3 tablespoons of unsweetened Hershey’s Cocoa powder
    1 cup of confectioner sugar
    1 tablespoon of light corn syrup
    1-2 tablespoons of milk
     
    Cream the butter, cocoa, corn syrup, and vanilla in a small bowl. Add confectioners sugar and milk. Beat to spreading consistency.
     

    5th Place Hershey's Cocoa Cookie Contest
    Oohey Gooey Bars
    Lauren Cockran
    Allegheny County- Sewickley Township Community Fair
     
    Crust Ingredients:
    2 cups of chocolate graham cracker crumbs
    ½ cup of butter or margarine
    1/3 cup of granulated sugar
     
    Preheat the oven to 350. Combine the graham crackers crumbs, butter, and sugar in a medium sized bowl. Press mixture into the bottom of a 13 x 9 inch baking pan. Set aside.
     
    Topping Ingredients:
    ½ package of Hershey’s Chocolate chips
    ½ package of Hershey’s Reese’s Peanut Butter Chips
    1 can of sweetened condensed milk
    1 teaspoon of vanilla extract
    1 cup of coarsely chopped peanuts
     
    Microwave 1 cup of Hershey’s chocolate morsels, sweetened condensed milk, and vanilla extract on high for 1 minute. Stir and then microwave for an additional 10-20 seconds or until the topping is smooth. Pour topping mixture over the crust. Top with the remaining Hershey’s chocolate morsels and nuts.
     
    Bake for 20 to 25 minutes or until edges are bubbly. Cool completely. Cut into bars and enjoy a delicious Hershey’s treat.