2011 Cocoa Cookie Contest Winning Recipes

    2011 Hershey's Cookie-Brownie Bar Contest Winners

    1st Place
    Jon Kershner
    Oley Valley Community Fair - Berks County

    Chocolate Raspberry Truffle Brownies

    1 ¼ cups Hershey’s Semisweet Chocolate Chips
    ½ cup butter
    ¾ cup brown sugar
    2 eggs
    ½ teaspoon instant coffee crystals dissolved in 2 tablespoons water
    ¾ teaspoon vanilla extract
    ½ teaspoon baking powder
    ¾ cup flour

    Truffle Filling
    1 cup Hershey’s Semisweet Chocolate Chips
    1 teaspoon Hershey’s Cocoa
    8 ounces cream cheese, softened
    ¼ cup confectioner’s sugar
    1/3 cup seedless red raspberry jam
    ½ teaspoon vanilla extract

    ¼ cup Hershey’s Semisweet Chocolate Chips
    ½ teaspoon Hershey’s Cocoa
    1 tablespoon & 1 teaspoon heavy cream

    Melt chocolate chips and butter in the top of a double boiler.  Cool slightly.  Beat eggs and sugar.  Add chocolate mixture and coffee dissolved in water to egg mixture and mix well.  Mix in vanilla extract.  Stir in baking powder and flour until just combined.  Spread in 9x9 pan and bake 30-35 minutes at 350 degrees.  Cool on wire rack..

    Truffle Filling
    Melt chocolate chips in the top of a double boiler.  Set aside.  Beat cream cheese until fluffy.  Add confectioner’s sugar and raspberry preserves, beating until fluffy.  Beat in vanilla extract.  Beat in melted chocolate and cocoa until well blended.  Spread over top of brownies.

    Melt chocolate chips in top of a double boiler.  Stir in heavy cream and cocoa.  Drizzle over top of truffle mixture.

    Chill 2 hours.  Cut into squares.  Serves 16

    2nd Place
    Sara Kurtz
    Schnecksville Community Fair – Lehigh County

    Chocolate Chip Nut Bars

    2 ¼ cups flour
    1 cup quick cooking oats
    ¾ cup light brown sugar
    1 cup softened butter
    1 large egg, beaten
    ½ teaspoon vanilla extract
    2 cups Hershey’s semi sweet chocolate chips
    1 cup chopped nuts (almonds, pecans, walnuts and/or peanuts)
    1 (14 ounce) can sweetened condensed milk
    1 (8 ounce) 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.  Mix beaten egg with vanilla extract and add to mixture until well blended.  Stir in Hershey’s semi sweet chocolate chips and nuts.  Mix until well blended.  Reserve 1 ½ cups mixture.  Press remaining crumb mixture onto bottom of a lightly greased 13” by 9” baking dish.  Bake at 350 degrees for 10 minutes.  Remove from oven and pour sweetened condensed milk evenly over hot crust.  Top with Hershey’s Heath Bits ‘O Brickle Toffee Bits.  Sprinkle reserved crumb mixture evenly over top.  Return to oven and bake for an additional 25 minutes or until golden brown.  Remove from oven, cool and cut into bars.  Top each bar with chocolate frosting and garnish with chocolate curls made from a large milk chocolate Hershey bar.  Top each bar with an almond if desired.

    Chocolate Frosting

    ½ cup butter flavored Crisco
    ½ cup softened butter
    1 pound confectioner’s sugar
    ½ cup Hershey’s Cocoa
    ¼ cup milk
    1 teaspoon vanilla

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

    This recipe yields 18 bars.

    3rd Place
    Daniella Juhasz
    Allentown Fair – Lehigh County

    Super Double Fudge Brownies

    1 cup unsalted butter, cut into tablespoons
    3 cups Hershey’s semisweet chocolate baking chips
    ¾ cup packed light brown sugar
    ¾ cup granulated sugar
    4 large eggs
    3 teaspoons vanilla extract
    1 cup all purpose flour
    ¼ teaspoon salt
    1 cup chopped walnuts


    2 tablespoons of butter
    3 tablespoons water
    2 tablespoons light corn syrup
    ¼ cup Hershey’s special dark cocoa powder
    2 cups confectioner’s sugar, sifted
    1 teaspoon vanilla


    Preheat oven to 350 degrees.  Line a 9x13 inch pan with aluminum foil.  Grease pan.  In a microwave safe bowl, melt butter and chocolate, stirring occasionally until smooth.  Add sugars and stir with wooden spoon until combined.  Add eggs one at a time.  Mix in the vanilla extract.  Stir in flour and salt until flour is not visible.  Mix in walnuts, then spread batter into pan.  Bake for 30 minutes or until toothpick inserted in the center of the brownies comes out slightly moist.  Cool brownies for 45 minutes.  Remove from pan.  Cool completely and spread with glaze.

    Glaze:  Combine butter, water and corn syrup in a medium saucepan.  Stir over medium heat until butter and mixture is smooth, removed from heat and whisk in cocoa, sugar and vanilla.  Spread over cooked brownies.
    4th Place
    Taylor Pelissero
    Washington County Ag Fair – Washington County

    S’Mores Brownies

    1 cup butter, melted
    3 cups sugar
    1 T vanilla extract
    4 eggs
    1 ½ cups flour
    1 cup Hershey’s Cocoa powder
    1 tsp salt
    1 cup Hershey’s semisweet chocolate chips
    1-7 oz. container of toasted marshmallow fluff (regular can also be used)
    ½ cup graham crackers, finely crushed

    1. Preheat oven to 350 degrees.  Lightly grease a 9x13 baking dish.
    2. Mix together and melted butter, sugar and vanilla in a large bowl.  Beat in the eggs one at a time, mixing well after each, until completely blended.
    3. Sift together flour, Hershey’s cocoa and salt.  Gradually stir into butter mixture until blended.   Stir in the Hershey’s chocolate chips.  Spread the batter evenly into the prepared dish.
    4. Bake for 35-40 minutes until a toothpick comes out clean.  Allow brownies to cool for 5 minutes and then spread marshmallow fluff over top of brownies.

    ¾ cup Hershey’s Semisweet Chocolate Chips
    3 T butter
    1 T honey

    1. Combine glaze ingredients and microwave until melted.  Mix to thoroughly  combine.
    2. Spread glaze over marshmallow.  Using a butter knife, gently swirl together marshmallow and chocolate.
    3. Sprinkle ½ cups crushed graham crackers over top.  Allow to cool completely before cutting.  Garnish as desired.


    5th Place
    Ronnie Blazer
    Bellwood-Antis Farm Show – Blair County

    Fudgy Cherry Cheesecake Brownie Bars

    2 8 oz. packages cream cheese
    ½ cup sugar
    1 large egg
    1 tsp vanilla

    1 cup butter
    8 oz Hershey’s unsweetened baking chocolate
    2 cups sugar
    ¾ tsp vanilla
    ¾ salt
    4 large eggs
    1 ¼ cups flour
    1 21 oz. can cherry pie filling
    ½ cup Hershey’s mini chocolate chip

    Heat oven to 350.  Line a baking pan 13 x 9 with foil extending over edges.  Lightly coat foil with cooking spray.
    Topping:  Beat together all ingredients until smooth.  Set aside.
    Brownie:  Melt butter and chocolate in microwave bowl about 2 minutes.  Stir in sugar, vanilla and salt into melted chocolate mixture.  Add eggs one at a time, stirring briskly after each egg.  Stir in flour.  Spoon mixture into pan.  Top with cheese mixture, then spread cherry pie filling and sprinkle with chocolate chips.  Bake at 350 for 45-50 minutes or until edges start to pull away from foil.  The center will still jiggle when done.  Cool in pan and chill for 4 hours.  Serve.