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

 

Preparation
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

 

Directions:

 

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

 

Brownie
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

 

Filling
1/3 cup Reese’s Creamy Peanut Butter
3 oz Neufchatel cheese, softened
¼ cup sugar
1 egg
1 teaspoon vanilla extract

 

Frosting
3 Tablespoons Hershey’s Natural Unsweetened Cocoa
1 cup confectioner’s sugar
2 Tablespoons 2% milk
1 teaspoon vanilla extract

 

Instructions:
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

 

Brownies:
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

 

Glaze:
* 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