2009 Cocoa Cookie Contest Winning Recipes
    1st Place
    Alexis Foor
    Bedford County Fair - Bedford County
    Choco-Cherry Chunkers
    For Brownies:
    1 (10 oz.) jar Maraschino Cherries
    1 (12 0z.) bag Hershey Semi-Sweet Chocolate Chips
    ½ cup butter or margarine
    1 ¼ cups flour
    1 cup sugar
    ½ teaspoon baking powder
    ½ teaspoon salt
    1 teaspoon vanilla
    3 eggs, beaten
    4 1/5 oz. size Hershey candy bars chopped into small chunks OR
    1 ½ cups Hershey Mini Kisses
    For Glaze:
    ½ cup powdered sugar
    3 to 5 teaspoons reserved maraschino cherry liquid
    1. Heat oven to 350 degrees.  Drain cherries well, reserving liquid for glaze.
       Cut cherries into half, set aside.  Grease bottom of 12 X 9 inch pan. Set aside.
    2. In 3-quart saucepan, melt chocolate chips and butter over low heat, stirring
        constantly; remove from heat.  Stir in flour, sugar, baking powder, salt, vanilla,
        and eggs.  Stir in cherries and chocolate chunks.  Pour into 12 x 9 inch pan,
        spread batter evenly.
    3. Bake 30 to 35 minutes or until center is set.  Cool completely, about one hour.
    4. In small bowl, mix glaze ingredients until smooth.  Place glaze in resealable
        food-storage plastic bag.  Cut off tiny corner of bag.  Squeeze glaze in desired
        pattern garnish with cherries on top of brownies.  For brownies, cut into 6 rows
        by 4 rows.

    2nd Place
    Emily Swingle
    Harford Fair - Susquehanna County
    Hershey’s Dream Bar Cookies
    Yields 24 bars
    Preheat oven to 350 degrees
    Grease bottom only, of a 9 x 13 pan
    Crust Ingredients
    1 ¾ cups flour
    1 cup butter
    ½ cup sugar
    1 pinch of salt
    Crust Directions
    Combine ingredients in a large mixing bowl and mix until crumbly.  Set aside ¾ cup of
    mixture.  Press remaining mixture to bottom of pan.  Bake for 10-12 minutes or until
    crust is brown.
    Top Layer Ingredients
    2 cups of Hershey’s Milk Chocolate chips
    1 -14 ounce can sweetened condensed milk
    1 teaspoon vanilla extract
    Top Layer Directions
    While crust is baking, melt one cup of Hershey’s Milk Chocolate Chips with sweetened
    condensed milk over low heat until Hershey’s Milk Chocolate Chips are melted.  Then stir
    in vanilla.  When crust is done cooking, pour melted ingredients over hot crust.  Sprinkle
    reserved crumbly mixture over top and remaining 1 cup of Hershey’s Milk Chocolate Chips.
    Bake for 25-30 minutes.  Cool, cut, and enjoy!!

    3rd Place
    Jillian Marie Weston
    Fair Represented - GDS Fair, Wayne County
    Jill’s Blue Ribbon Brownie Bars
    ½ cup (1 stick) butter softened
    ¼ cup Reese’s Creamy Peanut Butter
    1 cup granulated sugar
    1 cup packed light brown sugar
    3 eggs
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking powder
    ¼ teaspoon salt
    1 ¼ cups (10 oz. pkg.) Hershey’s semi sweet chocolate chips
    ½ cup Hershey’s caramel topping
    ½ cup chopped pecans
    1. Heat oven to 350 degrees.  Grease 13 x 9 x 2-inch baking pan.
    2. Beat butter and peanut butter in a large bowl.  Add sugar and brown
        sugar; beat well.  Add slightly beaten eggs one at a time, beating well
        after each addition.  Add vanilla.
    3. Stir together flour, baking powder and salt; add into peanut butter mixture,
        blend well Hershey’s chocolate chips and ¼ cup pecans.  Spread batter into
        prepared pan; spoon caramel topping over the top.  Swirl with metal spatula
        or knife for marbled effect.
    4. Sprinkle remaining pecans.
    5. Bake 35 to 40 minutes or until lightly browned.  Cool completely in pan on
        wire rack.  Cut into squares.  (There will be about 36 AWESOME brownies).

    4th Place
    Elle Young
    Representing Sinking Valley Farm Show, Blair County
    Hershey’s Fudgy Peanut Butter Brownies
    Yield:  35 brownies
    Oven temperature:  350 degrees
    Recipe requires refrigeration
    12 oz Hershey’s Milk Chocolate Chips
    10 Tablespoons butter
    4 eggs, slightly beaten
    ¾ cup white sugar
    1 cup all-purpose flour
    ½ teaspoon salt
    2 teaspoons vanilla extract
    1/3 cup Reese’s Creamy Peanut Butter
    3 oz Neufchatel cheese, softened
    ¼ cup sugar
    1 egg
    1 teaspoon vanilla extract
    3 Tablespoons Hershey’s Natural Unsweetened Cocoa
    1 cup confectioner’s sugar
    2 Tablespoons 2% milk
    1 teaspoon vanilla extract
    Preheat oven to 350.  Grease glass 9 x 13 baking pan.  Combine Hershey’s
    Milk Chocolate Chips and butter in microwaveable container; microwave for 2
    minutes on HIGH, or until mixture is smooth when stirred.  Mix eggs with vanilla;
    add in dry ingredients until smooth.  Pour chocolate/butter mixture into batter; stir
    until well blended.  Set aside.
    For filling, in a small mixing bowl combine Reese’s Creamy Peanut Butter, Neufchatel
    cheese, sugar, egg, and vanilla extract.  Stir until smooth.
    In 9 x 13 baking pan, drop half of the Reese’s Creamy Peanut Butter/Neufchatel
    mixture by spoonfuls into the bottom.  Pour brownie batter over, then spoon remaining
    Reese’s Creamy Peanut Butter/Neufchatel mixture on top.  Using a butter knife, cut
    through batter to swirl mixtures together.
    Put in oven, and bake at 350 for 30 minutes, or until toothpick inserted in brownies
    comes out clean.
    Remove from oven, and let cool.
    For frosting, in a small bowl, mix Hershey’s Natural Unsweetened Cocoa, confectioner’s
    sugar, milk and vanilla until smooth.  Spread over cooled brownies; let set.  Cut into squares.


    5th Place
    Emily Bomgardner
    Lebanon Area Fair, Lebanon County
    Opera Fudgies
    1 cup butter (no substitutes), softened
    2 cups sugar
    4 eggs
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    ½ cup of Hershey’s Cocoa
    ½ cup of Hershey’s semi-sweet baking chips
    ¼ teaspoon salt
    Brown Butter Frosting:
    ½ cup butter (no substitutes)
    4 cups confectioners sugar
    ¼ cup plus 2 teaspoons half-and-half cream
    2 teaspoons vanilla extract
    * 3 tablespoons of Hershey’s Cocoa
       1 tablespoon of vegetable oil
       1 tablespoon butter (no substitutes)
    * alternate ingredients
    You may substitute one ounce of Hershey’s unsweetened chocolate baking bar
    instead of the cocoa and oil.
    Baking Instructions:
    In a mixing bowl, cream butter and sugar.  Add the eggs, one at a time, beating
    well after each addition.  Beat in vanilla.  Combine flour, cocoa, salt and chocolate
    chips; gradually add to the cream mixture.  Spread into an ungreased pan (13 x 9).
    Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted near the center
    comes out clean (do not over bake).  Cool on wire rack.  For frosting; in a heavy saucepan,
    cook and stir butter over medium heat for 5 – 7 minutes or until golden brown.  Pour
    into mixing bowl; beat confectioner’s sugar, cream and vanilla.  Frost cooled brownies.
    For glaze, melt chocolate and oil and butter; drizzle over frosting.  Cut into bars.
    Yield: 3 dozen brownies