2007 Cocoa Cookie Contest Winning Recipes
    1st  Place
    Nicole Gruber
    Allentown Fair
     
    HERSHEY’S STRAWBERRY SUNDAE BROWNIES
     

    Main Recipe Ingredients:
     
    1- 1/3 cup flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    4 eggs
    2 cups sugar
    13 tablespoons Crisco shortening, melted
    1/2 bag (8 oz) Hershey’s Heath Toffee Chips
    2 tablespoons of vanilla
    1/2 bag (8 oz) Hershey’s cocoa or Hershey’s semi-sweet morsels
    6 ounces strawberry preserves

    Decorations:  Combine flour, powder and salt. Mix eggs and sugar. Add melted Crisco, Heath toffee chips, cocoa and flour mixture. Add vanilla. Pour into a 9 X 13 inch pan. Bake in preheated oven at 350 degrees for 30 minutes. Spread strawberry preserves on top of warm brownies.
     

    Frosting:
    1/2 cup Hershey cocoa
    1/3 cup milk
    1 teaspoon vanilla
    1/2 cup butter
    1 lb. confectioner’s sugar
    1 cup mini-marshmallows
    1/2 cup crushed walnuts

    Directions:  Melt butter, add milk. Add cocoa and marshmallows. Mix well. Add confectioners sugar, vanilla and walnuts. Garnish with stripes of caramel, a strawberry dipped in chocolate in the center and edible glitter.
     

     
    2nd Place
    Makayla Feathers
    Bedford County Fair
     
    PEANUT BUTTER CUP BROWNIES
     

    Main Recipe Ingredients:
     
    1 cup (2 sticks) butter or margarine, melted.
    1/2 cup Hershey’s cocoa or Hershey’s Dutch Processed Cocoa
    1 cup packed light brown sugar
    1/2 cup granulated sugar
    3 eggs
    1 teaspoon vanilla extract
    1 cup all-purpose flour
    1 10-12 oz. package Hershey’s peanut butter chips
    1 cup Hershey’s semi-sweet chocolate chips
    ½ cup pecan pieces
     

    Frosting:
    1/4 cup butter, melted
    3 tablespoons hot water
    2 cups sifted powdered sugar
    1/4 cup Hershey’s cocoa
    1 teaspoon vanilla extract
    3/4 cup pecan pieces
    1-1/2 cup Hershey’s Reese’s premier baking pieces
     
    Preparation:  Preheat oven to 350 degrees. Grease the bottom of a 13 x 9 x 2-inch baking pan; set aside.Place 1 cup of butter in large microwave-safe bowl; cover. Microwave at High (100%) for 1-1/2 minutes or until melted. Place cocoa, brown sugar and granulated sugar in mixer and blend. Add butter and beat. Add eggs and vanilla – beat well. Add flour – until well-blended. Stir in half of the peanut butter chips, all of the semisweet chocolate chips, and the 1/2 cup of pecans. Spread the batter in the prepared baking pan. Bake about 30 minutes or until center is set. Sprinkle with remaining peanut butter chips. Bake for 1 minute more. Cool in pan on a wire rack. For frosting – in small bowl, combine 1/4 cup of melted butter and hot water. Stir in powdered sugar, cocoa and vanilla. Beat by hand until smooth. Drizzle over top of brownies. Sprinkle with the 3/4 cup of pecans and 1-1/2 cups of premier baking pieces. Cool until frosting is set. Cut into bars.
     
    Yields: About 16 brownies
     

     
    3rd Place
    Bobby Decker
    Blair County Fair
     

    SCRUMPTIOUS CHOCOLATE BROWNIES
     

    Main Recipe Ingredients:
     
    2 cups Hershey’s baking chips
    2/3 cup evaporated milk
    1 cup walnuts
    1/2 teaspoon almond extract
    3 cups flour
    1-1/2 cup sugar
    1 teaspoon baking powder
    1 cup butter
    1 teaspoon salt
    1 cup butter
    2 eggs
     

    Topping:
    2 cups Hershey’s baking chips
    1 cup walnuts
    1 cup melted caramels
     
    Preparation:  Melt baking chips with milk – cook on low until melted. Add walnuts. Combine remaining ingredients. Press into pan. Spread chocolate mixture on top. Bake at 375 for 40 minutes.
     

     
    4th Place
    Andrew Adams
    Gratz Fair

    CARAMEL FUDGE BROWNIES
     
    Preparation:  Preheat oven to 350 degrees. Lightly grease 13 X 9 inch baking pan. Makes approximately 3 dozen brownies.
     

    Main Recipe Ingredients:
     
    1 jar (12 oz.) hot caramel ice cream topping
    1 ¼ cup all purpose flour, divided
    ¼ teaspoon baking powder
    4 squares (1 oz. each) unsweetened chocolate – coarsely chopped
    ¾ cup butter
    2 cups sugar
    3 eggs
    2 teaspoons vanilla
    ¾ cup Hershey’s semisweet chocolate chips
    ¾ cup chopped pecans
    Dash of salt
     
    Combine caramel topping and ¼ cup flour in small bowl; set aside. Combine remaining 1 cup flour, baking powder, and salt in small bowl; mix well. Place unsweetened chocolate squares and butter in bowl. Microwave until butter is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate, add eggs and vanilla; stir until combined. Add flour mixture until well-blended. Spread chocolate mixture evenly into prepared pan. Bake 25 minutes; after removing brownies from oven, spread caramel mixture over brownies. Sprinkle top with chocolate ships and pecans. Return pan to oven. Bake 20-25 minutes or until topping is golden brown and bubbling. Cool on rack.
     

     
    5th Place
    Allison Geisler
    Schnecksville Fair

    CHOCOLATE COVERED STRAWBERRY BROWNIES
     
     
    Preparation:  Preheat oven to 350 degrees. Lightly grease 13 X 9 inch baking pan. Makes approximately 3 dozen brownies.
     

    Main Recipe Ingredients:
     
    4 squares of Hershey’s unsweetened chocolate
    3/4 cup of butter
    2 cups of granulated sugar
    3 eggs
    1 teaspoon of vanilla extract
    1 cup of all-purpose flour
    1 cup of diced strawberries
    1/2 cup of Hershey’s semi-sweet mini morsels
     
    In a large saucepan, over low heat, melt chocolate and butter, stirring until smooth. Set aside to cool slightly. When mixture has cooled, stir in sugar. Add eggs and vanilla and beat with mixer until just combined. Blend in flour. Last, fold in chocolate chips and strawberries. Spread evenly into an 8 X 8 pan and bake for 35 minutes or until a tester inserted in middle comes out clean. Cool completely, then cut into squares.
     
    Frosting:
    1 stick of butter
    2/3 cup of Hershey’s cocoa powder
    3 cups of powdered sugar
    1/3 cup of milk
    1 teaspoon of vanilla extract
     
    To make frosting, melt butter and mix with cocoa powder in a large bowl. Then add the powdered sugar and milk and beat until fluffy. Spread or pipe onto the cut bars, then garnish with a fresh strawberry.