2010 Cocoa Cookie Contest Winning Recipes

    1st Place
    Adrianne Jackson
    Plainfield Farmers Fair

    Crème de Menthe Brownies

    Preheat oven to 350 degrees and grease 9” by 13” pan

    Brownies
    1 cup sugar
    ½ cup softened butter
    Cream together well
    Add 4 eggs, one at a time, beating well after adding each one
    1 teaspoon vanilla
    1 (16 oz.) can Hershey’s Syrup
    1 cup flour
    1 teaspoon salt
    Mix together well and pour batter into pan.  Bake at 350 degrees for 35 minutes.  Cool and refrigerate.

    Crème de Menthe Filling
    ½ cup softened butter
    2 cups powdered sugar
    2 tablespoons Crème de Menthe
    Blend well and spread on chilled brownies
    Refrigerate.

    Frosting
    6 oz. Hershey’s Semi-Sweet Chocolate chips
    6 tablespoons butter
    Melt together – pour over filling and spread evenly.
    Refrigerate.  Garnish as desired.

    One variation of a garnish is melting 1 cup Hershey’s Premier White chips and coloring it green with green food coloring.  Pour it into candy molds.  Another variation of a garnish is putting mint leaves on top,


    2nd Place
    Sara J. Kurtz
    Kempton Country Fair

    Chocolate Covered Toffee Bars

    2 ¼ cups flour
    1 cup oats
    ¾ cup light brown sugar
    1 cup softened butter
    1 large egg, beaten
    2 cups Hershey’s Semi-Sweet Chocolate chips
    1 cup chopped walnuts
    1 (14 oz.) can sweetened condensed milk
    1 (8 oz.) bag Hershey’s Heath Bits ‘O Brickle Toffee bits

    Preheat oven to 350 degrees.  Mix flour, oats and brown sugar in a mixing bowl.  Add butter and mix until crumbly.  Add egg and mix well.  Stir in chocolate chips and walnuts.  Reserve 1 ½ cups mixture.  Press remaining crumb mixture onto bottom of a 13” x 9” baking dish that was sprayed with non-stick cooking spray.  Bake at 350 degrees for 10 minutes.  Pour sweetened condensed milk evenly over hot crust.  Top with Hershey’s Heath Bits ‘OBrickle Toffee Bits.  Sprinkle reserved crumb mixture evenly over top.  Return to oven and bake for an additional 25 to 30 minutes or until golden brown.  Remove from oven, cool and cut into bars.  Top each bar with chocolate frosting.  Garnish with chocolate curls made for a 7-ounce milk chocolate Hershey bar.  This recipe yields 18 bars.

    Chocolate Frosting
    ½ cup butter Crisco
    ½ cup softened butter
    1 pound confectioners’ sugar
    ½ cup Hershey’s cocoa
    ¼ cup milk
    1 teaspoon vanilla

    Beat Crisco and butter until smooth.  Slowly add confectioners’ sugar and cocoa alternately with milk and vanilla until smooth.


    3rd Place
    Emily Farner
    Shippensburg Community Fair

    Chocolate Coconut Macadamia Nut Bars

    Ingredients
    ¾ cup butter melted
    2 cups graham cracker crumbs
    ¼ cup Hershey Cocoa
    ½ cup confectioners’ sugar
    1 can condensed milk
    2 ½ cups coconut
    1 ½ cups chopped macadamia nuts
    11.5 oz. bag Hershey’s milk chocolate chips
    1 ¼ cups peanut butter
    20 caramels
    2 teaspoons water
    2 teaspoons butter

    Mix melted butter, graham cracker crumbs, Hershey Cocoa and confectioners’ sugar.  Spread in a greased 9” X 13” pan.  Drizzle ¼ can of condensed milk on crust.  Put 1 ¼ cups of coconut on the crust and drizzle with ¼ can of condensed milk.  Layer 1 cup of chopped macadamia nuts on top of the coconut and drizzle with ¼ can condensed milk.  Put remaining 1 ¼ cups of coconut on top and drizzle with remaining condensed milk.  Pat down and bake for 20 minutes at 350 degrees.  Melt Hershey milk chocolate chips and peanut butter in small pan.  Spread on top of warm bar layer.  Place in refrigerator to cool completely.  Melt caramels, 2 teaspoons of water and 2 teaspoons of butter in microwave.  Pour over cooled bar layer.  Decorate bars with cocoa glaze and ½ cup chopped macadamia nuts.

    Cocoa Glaze
    2 tablespoons Hershey’s Cocoa
    2 tablespoons butter
    2 tablespoons water
    1 cup confectioners’ sugar
    ½ teaspoon vanilla extract

    Over low heat melt butter; add Hershey Cocoa and water, stirring constantly, until mixture thickens.  Do not boil.  Remove from heat:  gradually add confectioners’ sugar and vanilla.  Add additional water, ½ teaspoon at a time, under desired consistency.

     


    4th Place
    Jon Kershner
    Oley Valley Community Fair Association

    Turtle Brownies
    Preparation
    Yield:  36 bars; preheat oven to 350 degrees.  Place rack in center of oven.  Butter and flour 9” X 13” inch pan.

    Ingredients:
    Brownies
    3 ounces unsweetened Hershey’s Chocolate, coarsely chopped
    12 tablespoons unsalted butter, cut into pieces
    3 large eggs
    ½ cup packed light brown sugar
    1 cup granulated sugar
    1 ½ teaspoons vanilla extract
    ½ cup plus 2 tablespoons all-purpose flour
    ¼ teaspoon salt
    ½ cup Hershey’s Semi-Sweet Chocolate Chips

    Homemade Caramel Topping
    1 cup plus 2 tablespoons granulated sugar
    ½ cup light corn syrup
    5 tablespoons water
    1/8 teaspoon salt
    ½ cup heavy whipping cream
    1 ½ teaspoons vanilla extract
    2 cups toasted pecan halves (toast in oven at 350 degrees for about 7-10 minutes or until fragrant).

    Ganache Topping
    2 ounces Hershey’s Semi-Sweet Chocolate, coarsely chopped
    1 teaspoon Hershey’s Cocoa
    ¼  cup heavy whipping cream

    Method

    1. For brownies, melt the chocolate and butter in the top of a double boiler over simmering water.  Remove from heat.
    2. Beat eggs and sugars until smooth.  Beat in the vanilla extract and then the melted chocolate mixture.  Scrape down the sides of the bowl and on low speed, beat in the flour and salt.  Stir in the ½ cup Hershey’s Semi-Sweet Chocolate chips.
    3. Pour into the prepared pan and bake for about 20 minutes, or just until barely firm to the touch.  Remove from oven and place on wire rack.

      

    1. For Caramel Sauce:  In a three-quart heavy saucepan, combine the sugar, corn syrup, water and salt.  Over medium heat, bring the mixture to a boil, stirring constantly.  Once it boils, stop stirring and cook the mixture until it turns a golden caramel color, about 10-12 minutes.  Swirl the pan as needed so the caramel cooks evenly.  Remove from heat and carefully add the cream and vanilla.  The mixture will sputter and steam, so be careful.  Stir in the pecans, and immediately pour over the still warm brownie layer, spreading evenly.  Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.
    2. For the Ganache:  Place the chopped chocolate and cocoa in a heatproof bowl.  Heat the cream in a small saucepan over medium heat.  Bring just to a boil.  Immediately pour the boiling cream over the chocolate and cocoa and allow to stand for 5 minutes.  Stir with a whisk until smooth.
    3. Remove brownies from refrigerator and drizzle the ganache over the brownies in a zigzag pattern.  Cover and refrigerate until the chocolate is set.

     

     


     

    5th Place
    Matthew Brown
    Elizabethtown Fair

    Cocoa-Nut Cookie Bars

    Cookie
    2 ¼ cups all-purpose flour
    1 teaspoon baking soda
    ½ teaspoon salt
    1 cup (2 sticks) butter, softened
    ¾ cup granulated sugar
    ¾ cup packed light brown sugar
    ½ teaspoon vanilla extract
    1 teaspoon coconut extract
    2 eggs
    1 cup Hershey’s Semi-Sweet Chocolate chips

    Directions
    Heat oven to 350 degrees.  In bowl, stir together flour, baking soda, and salt.  In large mixer bowl, beat butter, granulated sugar, brown sugar, and extracts until creamy.  Add eggs, beat well.  Gradually add flour mixture, beating well.  Stir in chocolate chips.  Divide batter evenly among two lightly greased 8 x 8 baking pans.  Bake for 15 to 20 minutes until the top is evenly browned and a toothpick inserted into the middle comes out clean.  Once the cookies have cooled, divide the coconut ganache among the two pans and spread to the edges.  Top each with an even amount of the coconut-almond topping.

    Coconut Ganache
    2/3 cup coconut milk
    1 ½ cups Hershey’s Mimi Semi-Sweet Chocolate chips
    1 tablespoon Hershey’s unsweetened cocoa

    Heat coconut milk in a small saucepan on medium heat until the bubbles start to form around the edge of the pan.  Remove from heat.  Add chocolate chips and cocoa and whisk until the chocolate is completely melted and the mixture has a smoother consistency.  Cool to room temperature.

    Coconut-Almond Topping
    ½ cup toasted slivered almonds
    ½ cup toasted coconut
    Mix ingredients to combine.