2012 Cocoa Classic Cookie/Brownie/Bar Contest

    2012 Hershey Cocoa Classic Cookie/Brownie/Bar Contest Winning Recipes



    1st Place
    Michael Zaffuto
    Sykesville Ag’s Youth –Jefferson County


    Strawberry Shortcake Brownies

    Ingredients:
    Bottom Layer:
    • 1 cup butter, softened 
    • 2 cups sugar
    • 4 eggs 
    • 1 cup all-purpose flour 
    • 2/3 cup Hershey Semi-Sweet Chocolate Chips
    • 2 teaspoons vanilla extract 
    • 1/2 teaspoon salt
    Directions:

    Using a mixer, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  Melt Hershey Semi-Sweet Chocolate chips in microwave or double boiler.  Add to previous mixture.  Combine the flour and salt; add to creamed mixture until blended.  Spread into a greased 13-inch X 9-inch baking pan.  Bake at 350 degrees for 25 minutes or until a toothpick comes out clean. (Do not over bake).  Cool in pan on a wire rack.


    Ingredients:
    Top Layer:
    • 1 cup butter, softened 
    • 2 cups sugar
    • 4 eggs 
    • 1 cup all-purpose flour
    • 2 teaspoons vanilla extract 
    • 1/2 teaspoon salt
    Directions:

    Using a mixer, cream butter and sugar until light ant fluffy.  Beat in eggs and vanilla.  Combine the flour and salt; add to creamed mixture until blended.  Spread into a greased 13-inch X 9-inch baking pan.  Bake at 350 degrees for 25 minutes or until a toothpick comes out clean.  (Do not over bake).  Cool in pan on a wire rack.

    Using two different size round cutters, cut pieces of both brownies.

    Cream Cheese Frosting:
    Ingredients:
    • 8 ounces Philadelphia brand Cream Cheese
    • 2 cups powdered sugar
    • 1 teaspoon vanilla

    In mixer, cream the cream cheese, add the powdered sugar and the vanilla.

    Using 1 cup Hershey’s Milk Chocolate Chips, melt in double boiler or microwave.  Dip fresh strawberries and set on wax paper to harden.

    To assemble brownies:

    Spread a layer of frosting on the bottom layer, add a layer of thinly sliced strawberries top with the top layer.  Drizzle some of the melted chocolate on top of this layer, garnish with a chocolate covered strawberry.



    2nd Place
    Dannah Robosson
    Fulton County Fair – Fulton County


    Cherry-licious Brownies

    Brownies Ingredients:
    • 2 sticks butter 
    • 2 cups sugar
    • 4 ounces Hershey’s Unsweetened Chocolate 
    • 4 eggs
    • 2 teaspoons vanilla extract 
    • 1 cup flour
    • 1/3 teaspoon baking powder 
    • 1/2 teaspoon salt
    • 1/2 cup chopped maraschino cherries 
    • 1/2 cup Hershey’s Semi-Sweet Chocolate chips
    • 1/2 cup Hershey’s Premier White Chips
    Optional:
    • Extra 12 ounce bag of Hershey’s Premier White Chips to mold for decoration
    • 1 bar Hershey’s Special Dark Chocolate for shaving
    • Extra maraschino cherries for decoration
    Frosting Ingredients:
    • 1/2 cup shortening, room temperature 
    • 1 lb. powdered sugar, sifted
    • 4 tablespoons water 
    • 1 teaspoon clear vanilla
    • 2 tablespoons Hershey’s Cocoa
    Brownie Instructions:

    Melt butter and Hershey’s Unsweetened Chocolate together; stir to combine.  Mix in sugar.  Add eggs, 1 at a time.  Stir in vanilla.  Add flour, baking powder and salt; mix well.  Pour half of batter into a greased 9 x 13 baking pan.  Bake for 14 minutes.  Sprinkle chopped cherries, Hershey Semi-Sweet chocolate chips and Hershey’s Premier White chips over baked brownie layer.  Pour remaining batter over chips to incorporate.  Bake for 15 minutes.  Cool before slicing.  Decorate with frosting, maraschino cherries, shaved chocolate and molded white chips if desired.

    Frosting instructions:

    Mix sugar and shortening until completely mixed.  Add water (1 tablespoon at a time) until icing is of spreading consistency.  Add flavorings and Hershey’s Cocoa.



    3rd  Place
    Matthew Brown
    Elizabethtown Fair – Lancaster County


    Peanutty Puppy Chow Brownies

    Brownie:
    • 1 cup (2 sticks) butter, melted 
    • 2 cups sugar 
    • 3/4 teaspoon instant espresso powder 
    • 2 teaspoon vanilla extract
    • 4 eggs 
    • 3/4 cup Hershey’s Cocoa
    • 3 tablespoons Hershey’s Special Dark Cocoa 
    • 1 cup flour
    • 1 teaspoon baking powder 
    • 1/4 teaspoon salt
    • 1 cup Hershey’s Semisweet Chips

    Preheat oven to 350 degrees.  Grease 13 x 9 baking pan.  In large microwave-safe bowl, place butter.  Microwave in 30 second increments on HIGH until completely melted.  Dissolve espresso powder in melted butter.  Stir in sugar and vanilla.  Add eggs, one at a time, beating well with an electric hand mixer after each addition.  Add cocoas; beat until well blended.  Add flour, baking powder and salt; beat well.  Stir in semisweet chips.  Pour batter into prepared pan.  Bake 30 to 35 minutes or until brownies to pull away from sides of pan.  Cool completely in pan on wire rack.  Spread brownies with cooled ganache.  Sprinkle with puppy chow and press lightly into ganache.  Pile remaining ganache on top of brownies, if desired.  Garnish as desires.

    Ganache:
    • 1/2 cup heavy cream 
    • 1 tablespoon Hershey’s Special Dark Cocoa
    • 1 cup Hershey’s Semisweet Chocolate Chips

    Heat cream in small saucepan until bubble start to form around the edge of the pan.  Remove from heat.  Whisk in cocoa and chocolate until chocolate is completely melted and the mixture is smooth.  Cool to room temperature.

    Peanutty Puppy Chow:
    • 4 cups crisp corn cereal squares, coarsely crushed 
    • 2/3 cup chopped roasted peanuts
    • 1/2 cup Hershey’s Semisweet Chocolate Chips 
    • 2 tablespoons butter
    • 1/4 cup creamy peanut butter 
    • 1 cup powdered sugar

    Pour crushed cereal in a large bowl.  Add peanuts and toss to combine.  In a medium microwave-safe bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Pour mixture over cereal, stirring until evenly coated.  Pour mixture into a 2 gallon resealable food storage plastic bag.  Add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.



    4th  Place
    Jada Yanek
    Allentown Fair – Northampton County


    Choco-Cherry Nut Bars

    • 2 cups flour 
    • 2 cups uncooked quick oats
    • 1 1/2 cups sugar 
    • 1 1/4 cups butter, melted
    • 1/2 heaping cup chopped pecans 
    • 1 teaspoon baking powder
    • 1 21-ounce can Lucky Leafe Cherry pie filling
    • 1 heaping cup miniature marshmallows
    • 1 heaping cupt Hershey’s Milk Chocolate Chips

    Preheat oven to 350 degrees.  In a large mixing bowl, combine all ingredients except filling marshmallows and chocolate chips.  Beat at low speed often, until mixture resembles coarse crumbs.  Reserve 2 cups crumb mixture for topping.  Press remaining cups in non-greased 13 x 9 inch baking pan.  Bake for 12-15 minutes or until lightly browned on edges.  Gently spoon pie filling on partially baked crust; sprinkle with marshmallows and chocolate chips and then with reserved crumb mixture.  Continue baking for 25-35 minutes until lightly browned.  Cool completely.  Cut into 24 bars.



    5th  Place
    Marlana Knab
    Claysburg Farm Show – Blair County


    Chocolate Chip Brownies

    Brownie:
    • 1 cup Hershey’s Milk Chocolate Chips 
    • 1 cup butter
    • 1 1/4 cups Hershey’s Semisweet Chocolate Chips 
    • 3/4 cup light brown sugar
    • 2 eggs 
    • 1 cup quick oats
    • 1/2 teaspoon vanilla extract 
    • 1 cup chopped pecans
    • 1 (14 ounce) can condensed milk 
    • 2 1/2 cup flour
    • 1 (8 ounce) bag Hershey’s Heath Bits ‘O Brickle Toffee Bits
    Directions:

    Preheat oven to 350 degrees.  Mix flour oats and brown sugar in large mixing bowl.  Add butter until mix is crumbly.  Mix beaten eggs with vanilla extract and add to your mixture.  Blend well.  Stir in Hershey’s Chocolate chips and pecans.  Reserve 1 1/2 of your mixture.  Press remaining crumb mixture onto bottom of 9 x 13 inch pan and bake 30-35 minutes at 350 degrees for 10 minutes.  Remove from oven and pour 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 the oven and bake for an additional 25-30 minutes or until golden brown.  Remove from oven, cool.  And cut into hearts.  Top each heart with chocolate frosting and garnish with pecans.

    Chocolate Frosting:
    • 1/2 cup butter flavored Crisco 
    • 1/2 cup softened butter
    • 1 pound confectioner’s sugar 
    • 1/2 cup Hershey’s cocoa
    • 1/4 cup milk 
    • 1 teaspoon vanilla

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