2006 Cocoa Cookie Contest Winning Recipes
    1st  Place
    Jessica Buzzard      
    West End Fair, Gilbert  PA
     
    Premier Key Lime Bars
     
    Preparation:   Preheat oven to 350 degrees.  Grease an 8 – inch square baking dish. Recipe makes 9 servings.
     

    Main Recipe Ingredients:
     
    Crust
    ¼ cup butter, softened
    ¼ cup sugar
    1 teaspoon grated lime rind
    1/8 teaspoon salt
    1/8 teaspoon lemon extract
    1 cup flour
    ½ cup unsweetened coconut
    1 cup macadamia nuts, chopped
    ½ cup Hershey’s Premier White Chips
     

    Additional Ingredients:
    Topping
    6 oz. of Hershey’s Premier White Chips melted
     

    Filling
    2/3 cup sugar
    3 Tablespoons all-purpose flour
    ¾ teaspoon baking powder
    1/8 teaspoon salt
    ½ cup fresh key lime juice
    3 eggs
     

    Directions:
    Place first five ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes).  Gradually add 1 cup flour to butter mixture, beating at low speed until mixture resembles course meal.  Then add nuts, white chips and coconut.  Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of 8-inch square baking pans; set remaining 2/3 cup flour mixture aside.  Bake for 12 minutes or until just beginning to brown.  For filling combine 2/3 cup sugar, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk.  Add lime juice eggs, stirring with a whisk until smooth.  Pour mixture over crust.  Bake for 12 minutes.  Remove pan from oven (do not turn oven off); sprinkle remaining 2/3 cup flour mixture evenly over egg mixture.  Bake an additional 8 to 10 minutes or until set.  Remove from oven; cool in pan or a wire rack.  Melt white chips and drizzle over top in any pattern.  Grate lime zest to garnish.  Cut in desired shape and serve.
     

     
    2nd Place
    Susan Scheurer        
    Blue Valley Farm Show
     
    Chocolate Butterscotch Cheesecake Cookie Bars
     
    ¾ c Crisco butter shortening
    ¾ c sugar
    1/3 c. brown sugar, packed
    1 egg
    1 tsp. Vanilla
    1 – ½ c. flour
    Pinch of salt
    1 tsp. Baking soda
    ¾ c. Hershey milk chocolate chips
    ½ c. Hershey butterscotch chips
    1/3 c. chopped walnuts
    1/3 c. chopped pecans
     

    Grease bottom of 13 X 9 inch pan with butter shortening.  Beat butter shortening, sugar, and brown sugar together.  Add egg and vanilla.  Mix flour, salt and baking soda together in a separate bowl.  Add to batter, and mix well.  Stir chocolate and butterscotch chips, walnuts and pecans into batter with wooden spoon.  Press two thirds of the batter into greased pan with your palm.  (Save the rest of dough for topping).  Bake at 350 F. for 8 minutes.
     

    Topping:
    (2) 8 oz. cream cheese, softened
    2 eggs
    ¾ c. sugar
    2 tsp vanilla
     
    Beat cream cheese, eggs, and sugar until smooth.  Add vanilla extract.  Spoon cream cheese, drop slatted teaspoon sizes of dough over cream cheese topping.  Bake at 350 F. for 30 minutes or until light brown.  Cool.  Put in refrigerator and cut into bars.  Enjoy!!!

     
    3rd Place
    Nicole Gruber        
    Kempton County Fair
     

    Chewy Brownies
     

    1 1/3 cup flour
    1 tsp. Baking powder
    ½ tsp. Salt
    4 eggs
    2 cups sugar
    13 TBSP Crisco Shortening (melted)
    2 TBSP Vanilla
    12 TBSP Hershey’s Cocoa
     

    Combine flour, powder and salt.  Mix eggs and sugar, add melted Crisco, Cocoa and flour mixture.  Add vanilla, pour ½ of this into 9 X 13 pan (greased).  Reserve other ½ of batter.
     

    Cream Cheese Layer:
     8 oz Cream cheese, softened
     2 eggs
     12 oz. Hershey’s Semi Sweet Chips
     ½ cup sugar
     
    Beat until creamy.  Add chips, spread gently over brownie batter in pan.  Spread remaining brownie batter on top of cream cheese layer.  Bake in pre-heated oven 350° for 40 minutes.
     
    Frosting:
     
    ½ cup Hershey’s Cocoa     ½ cup butter
    1/3 cup milk       1 lb. 10X sugar
    1 tsp. Vanilla      1 cup marshmallow (mini)
    ½ cup crushed walnuts
     
    Melt butter and milk.  Add cocoa and marshmallows, mix well.  Add sugar, vanilla and walnuts.  Garnish with stripes of caramel and a walnut in center and edible glitter.
     
     
     

     
    4th Place
    Philip Bleiler        
    Reading Fair

    Peanut Lover’s Brownies
     

    CRUST:
    ½ cup butter, soften
    ¾ cup all purpose flour
    ½ cup of graham cracker crumbs
    ¼ cup of sugar
    ½ cup of salted peanuts, chopped
     

    BROWNIE LAYER
    ¾ cup of butter, cubed
    1 cup of Hershey’s Special Dark Chocolate Chips
    4 eggs
    2 cups of sugar
    2 teaspoons of vanilla extract
    1 cup all-purpose flour
     
    PEANUT CREAM TOPPING:
    1 cup of Reese’s creamy peanut butter
    1 carton (12 ounces) frozen whipped topping, thawed
    12 Hershey’s miniature peanut butter cups, coarsely chopped
     
     Line a 13-in.X 9-in.X 2-in baking pan with foil; grease the foil.  In a small mixing bowl, combine the butter, flour, cracker crumbs and sugar; press into prepared pan.  Bake 350 degrees for 10-12 minutes or until set.  Coop on a wire rack.  Sprinkle peanuts over crust.
     
     In a microwave, melt the butter and chocolate; stir until smooth.  In a mixing bowl, combine the eggs, sugar, vanilla and chocolate mixture.  Add flour, mix well.  Spread over crust.  Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.
     
     For topping, warm peanut butter for 30 seconds in a microwave.  Gradually fold whipped topping; spread over brownies.  Refrigerate for 1 hour.  Sprinkle with chopped peanut butter cups.  Using foil, lift brownies out of pan; remove foil.  Cut into squares.  Store in refrigerator.  Yield: Makes 2 dozen.
     

     
    5th Place
    Sara Kurtz          
    Plainfield Farmers Fair

    Peanut Butter Oatmeal Bars
     

     
    1 ¾ cups flour
    1 ¼ cups light brown sugar
    1 cup butter or margarine, softened
    1 large egg
    2 cups Hershey’s milk chocolate chips
     
    1 cup oats
    ¼ teaspoon salt
    1 cup creamy peanut butter
    1 teaspoon vanilla
    14 ounces sweetened condensed milk
     
    Heat oven to 350 degrees.  Line a 13”X 9”X 2” glass baking dish with parchment paper or spray with non-stick cooking spray.  Mix flour, oats, light brown sugar and salt in a large mixing bowl.  Mix on low speed for 1 minute or until blended; add butter and 1 cup creamy peanut butter and mix on low speed for 1 minute or until blended.  Add egg and vanilla.  Mix on medium speed for 1 minute or until well mixed and smooth.  Add Hershey’s milk chocolate chips and mix on low speed until blended.  Reserve 1 ½ cups dough mixture.  Press remaining dough mixture onto bottom of prepared baking dish.  Bake at 350 degrees for 10 minutes.  Remove from oven.  Pour sweetened condensed milk evenly over hot crust.  Sprinkle reserve dough mixture evenly over top of condensed milk.  Return to oven and bake for 25 to 30 minutes or until lightly golden brown.  Remove from oven and cool on cooling rack.  When cool, cut into bars and frost with chocolate frosting if desired.  Garnish with chocolate curls or peanut butter cups if desired.
     
    Chocolate Peanut Butter Frosting
     

    ½ cup butter, softened    ¼ cup Hershey’s cocoa
    ½ cup creamy peanut butter   1 ¾ cups confectioners sugar
    ½ teaspoon vanilla     1/8 cup milk
     
    Beat softened butter and peanut butter until smooth.  Slowly add confectioners sugar and Hershey’s cocoa alternately with milk and vanilla
     
    This recipe won first place at the Plainfield Fair, 2005.