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Make Dad Something Sweet for Father's
Day
PB Fun Brownies
Ingredients:
- 1/2 cup (1 stick) butter or margarine
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 6 tablespoons HERSHEY'S Cocoa or
HERSHEY'S SPECIAL DARK Cocoa
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1-1/3 cups (8-oz. pkg.) REESE'S Milk
Chocolate Baking Pieces Filled with Peanut Butter Creme, divided
Directions:
1. Heat oven to 350 F. Grease 8- or 9-inch baking pan.
2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%)
1 to 1-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs,
one at a time, beating well with spoon after each addition. Add cocoa;
beat until well blended. Add flour, baking powder and salt; beat well.
Set aside 2 tablespoons baking pieces; stir remaining pieces into
batter. Spread batter in prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides
of pan. Cool completely in pan on wire rack.
4. Place remaining 2 tablespoons baking pieces in small microwave-safe
bowl. Microwave at HIGH 15 seconds; stir. If necessary, microwave an
additional 15 seconds at a time, stirring after each heating, until
chocolate is melted and smooth when stirred. Drizzle over brownie
surface. Refrigerate until drizzle sets up. Cut into bars. About 16
bars.
Give Dad a Hand Cookies
Ingredients:
- 1 cup (2 sticks) butter or margarine,
softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2-1/3 cups all-purpose flour
- 1/2 cup HERSHEY'S Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Decorating icing in tube or can
Directions:
1. Heat oven to 350°F.
2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl
on medium speed of mixer until creamy. Add eggs; beat well. Stir
together flour, cocoa, baking soda and salt; gradually add to butter
mixture, beating until well blended.
3. Drop dough by slightly heaping 1/4 cupfuls onto ungreased cookie
sheet, about 3 inches apart (put only 4 on a cookie sheet). Shape into
balls. With palm of hand, flatten to 3-1/2-inch rounds.
4. Bake 8 to 10 minutes or until set. (Cookies will spread during
baking; baked cookies will be about 5 inches in diameter.) Cool 3
minutes; using a wide spatula, carefully remove from cookie sheet to
wire rack. Cool completely.
5. Make a pattern of child's hand on paper, with fingers spread. Cut out
the pattern; place pattern on cookie. Using pattern as a guide, outline
hand with icing; repeat with remaining cookies. Garnish if desired. 12
to 14 cookies.
Deluxe Marbled Cheesecake
Ingredients:
- CHOCOLATE CRUMB CRUST(recipe follows)
- 1/4 cup (1/2 stick) butter or
margarine, melted
- 1/4 cup HERSHEY'S Cocoa
- 4 packages (8 oz. each) cream cheese,
softened
- 1 can (14 oz.) sweetened condensed
milk (not evaporated milk)
- 4 eggs
- 1 tablespoon vanilla extract
- 1/3 cup all-purpose flour
Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2. Combine cocoa and butter until smooth in small bowl; set aside. Beat
cream cheese in large bowl until fluffy. Gradually add sweetened
condensed milk, beating until smooth. Beat in eggs and vanilla then
flour.
3. Measure 1-1/2 cups batter into medium bowl; beat in cocoa mixture.
Spoon half of vanilla batter over prepared crust. Spoon half of
chocolate batter in dollops into pan. Repeat, ending with chocolate
batter. With metal spatula or knife, cut through batters to marble.
4. Bake 50 to 60 minutes or until center is set. Remove from oven to
wire rack. With knife, loosen cake from side of pan. Cool completely;
remove side of pan. Refrigerate several hours before serving. Store
covered in refrigerator. 12 servings.
CHOCOLATE CRUMB CRUST: Combine 1-1/2 cups vanilla wafer crumbs (about 45
wafers), 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup
melted butter or margarine. Press mixture firmly onto bottom of 9-inch
springform pan.
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