2008 Cocoa Cookie Contest Winning Recipes
    1st Place
    Emilie Miller
    Spartansburg Community Fair
     
    CHOCOLATE RASPERRY BROWNIES
     
    Brownies:
     
    ½ cup margarine                           1 cup sugar
    ¼ cup Hershey’s Special Dark
    Chocolate Chips                            2 eggs
    1 teaspoon vanilla                         ½ teaspoon almond extract
    1/3 cup seedless raspberry jam      1 cup flour
     
    Cocoa Frosting:
     
    1 ½ cups powdered sugar                   3 tablespoons butter, melted
    3 tablespoons cocoa, Hershey’s
      Special Dark Cocoa                          1 teaspoon vanilla
    2 tablespoons boiling water
     
    To Make:
     
    1. In sauce pan, melt butter and Hershey’s chips over low heat
    2. Remove from heat
    3. Add sugar, eggs, vanilla, almond extract
    4. Beat in flour just till combined
    5. Spread batter into greased 8 X 8 inch pan
    6. Spoon raspberry jam in droplops over batter
    7. Run knife through batter several times for a marble effect
    8. Bake at 350 degrees until tester comes out clean, about 25 minutes
    9. Remove from oven and cool
    10. Make frosting
    11. In mixing bowl, stir together powered sugar, Hershey’s Cocoa, melted butter and
     vanilla
    12. Stir in enough water to make frosting spreadable
    13. Spread over cooled brownies
    14. Cut into bars
    15. Decorate as you wish
    16. Eat and enjoy
     

    2nd Place
    Makayla Feathers
    Bedford County Fair
     
    GOOEY PEANUT BUTTER S’MORE BROWNIES
     
    Brownie Ingredients:
    1 cup butter or margarine                    3 eggs
    ½ cup Hershey’s Special Dark Cocoa    1 teaspoon vanilla extract
      or Hershey’s Dutch Processed            1 cup all-purpose flour
    1 cup packed light brown sugar            ½ cup granulated sugar
    1 cup Hershey’s Reese’s Peanut Butter Chips
     
    Topping Ingredients:
    1 jar (7 oz.) marshmallow cream          1 cup chocolate frosting
    1 cup Hershey’s Reese’s Creamy Peanut Butter
     
    Frosting Ingredients:
    ¼ cup melted butter                            3 tablespoon hot water
    2 cups sifted powdered sugar               1 teaspoon vanilla
    ¼ cup Hershey’s Cocoa
     
    1.  Heat oven to 350 degrees.  Grease bottom of 9 x 13 baking pan; set aside.
    2.  Place butter in mixing bowl and beat until soft.  Add cocoa, mix till smooth.  Add
         brown sugar and granulated sugar; until well blended.  Add eggs and vanilla; beat
         well.  Add flour; stir until well blended.  Stir in peanut butter chips.  Spread into
         prepared pan.
    3.  Bake 20 to 25 minutes or until center is set.
    4.  With spoon, evenly drop marshmallow cream onto cooled brownies.  In small
         microwave safe bowl, microwave frosting at high 30 seconds or until melted and
         smooth.  Repeat with peanut butter.
    5.  Pour melted frosting, then melted peanut butter over marshmallow cream and
         swirl with butter knife to marble.
    6.  Let cool completely.
     
    Decoration:
    1 package honey graham crackers    1 package marshmallows
    1 Hershey’s Premium Baking Bar
     
    7. Break graham cracker into 4 squares, set aside.
    8. Melt Baking Bar in double boiler.  When melted dip graham cracker in it.  Set on
        wire rack to dry.
    9. Toast marshmallows with torch.  When cool put on top of brownies along with
        graham crackers.
     

    3rd Place
    Susan Scheurer
    Plainfield Farmers Fair
     
    CHOCOLATE PEANUT BUTTER BARS
     
    Ingredients:
    1 cup butter – melted                         1 ½ cups sugar
    2 eggs                                              2 teaspoon vanilla extract
    1 ¼ cup flour                                    ¾ cups chopped sliced almonds 
    ¾ cups Hershey’s Dark Cocoa
    ¼ cup Hershey’s Chocolate Caramel International Delight Coffee Creamer
    ¼ cup Hershey’s Milk chocolate chips – chopped
     
    ¼ cup butter       
    7 oz. sweetened condensed milk
    1 cup Hershey’s Reese’s Peanut Butter chips
     
    3 tablespoon peanut butter                2 tablespoon butter-soft
    2 teaspoons vanilla                           2 cups powdered sugar
    3 tablespoons Hershey’s cocoa          ¼ cup milk
     
    ¼ cups Hershey’s Classic Caramel Sundae Syrup  
    ½ cup chopped whole almonds
     
    Directions:
    Heat oven to 350 degrees and grease 13 x 9 baking pan.  Mix together butter, sugar, eggs, and vanilla in bowl.  Beat well.  Add flour, milk and cocoa.  Blend well.  Stir in chopped almonds and chopped chocolate chips.  Spread in pan and bake for 25 minutes.  Melt ¼ butter, peanut butter chips, and sweetened condensed milk in small pan over low heat.  Stir until smooth and pour over hot baked brownie layer.  Mix together butter, peanut butter and vanilla.  Stir in powdered sugar and cocoa.  Add milk and stir.  Spread over peanut butter layer.  Make circle patterns with the caramel sundae syrup and top with chopped almonds.
     

    4th Place
    Lindsey Hemmann
    York Fair
     
    PEANUTTY BROWNIES
     
    Preparation:
    Preheat oven to 325 degrees.  Spray muffin tin with cooking spray.
     
    Main Recipe Ingredients:

    1 ¼ cups flour                                        2 ½ cups sugar
    1 ¼ cups unsweetened Hershey’s Cocoa   5 eggs
    1 ¼ cups butter or margarine                  2 teaspoon vanilla
     
    Topping Ingredients:

    1 package (8 oz.) cream cheese              ½ cup packed brown sugar
    2 packages (1.6 oz. each) peanut
       butter cups, chopped                           ¼ cup creamy peanut butter
    ¼ cups peanuts, chopped                        2 bananas, sliced
    2 tablespoons Hershey’s Semi-Sweet
      Baking Chips                                        1 teaspoon vegetable oil
    ½ cup Hershey’s milk Chocolate Baking Chips
     
    Method:
     
    Combine flour and cocoa, and set aside.  Melt butter over medium-low heat.  Remove from heat and stir in sugar.  Add eggs, one at a time, mixing well after each addition.  Stir in vanilla.  Gradually add flour mixture, mixing well until blended.  Fill muffin times ½ full.  Bake 20-30 minutes or until edges are firm.  (Do not over bake).  Cool completely.  Remove brownies from muffin tins.
     
    Mix cream cheese, brown sugar, and peanut butter until smooth.  Spread mixture over brownie to within ½ inch of edge.  Chop peanut butter cups and peanuts and sprinkle over cream cheese mixture.  Arrange bananas over brownie.  Arrange milk chocolate chips over brownie.  Microwave semi-sweet baking chips with vegetable oil, uncovered, on high 1 ½ minutes, or until chocolate is melted, stirring after 1 minute.  Drizzle over brownies.
     

    5th Place
    Christy Frackman
    Southern Lancaster County Fair
     
    RASPBERRY ALMOND BARS
     
    Preheat oven to 325 degrees.  Grease a 9-inch square baking pan.  Yield:  16 bars
     
    2 cups (12 oz.) Hershey’s Premier White Chips  ½ cup (1 stick) butter
    2 large eggs                                                   ½ cup granulated sugar
    1 cup all-purpose flour                                     ½ teaspoon salt
    ½ teaspoon almond extract                              ½ cup seedless raspberry jam
    ¼ cup toasted sliced almonds
     
    Melt butter in medium microwave-safe bowl on high (100 %) power for 1 minute; stir.  Add 1 cup chips; let stand.  Do not stir.
     
    Beat eggs in large mixer bowl until foamy.  Add sugar; beat until lemon color, about 5 minutes.  Stir in morsel-butter mixture.  Add flour, salt, and almond extract; mix at low speed until combined.  Spread two-thirds of the batter into prepared pan.
     
    Bake for 15-17 minutes or until edges are light golden brown.  Remove to wire rack.  Cool completely.
     
    Spread jam over crust.  Stir the remaining chips into the remaining batter.  Drop and spread carefully over the jam with spoon.  Sprinkle with almonds.
     
    Bake 25-30 minutes or until edges are browned.  Cool completely.  Cut into bars.