Chocolate Cherry Upside-down Cake
1 Tbsp Cornstarch
1 Tbsp Cold Water
¼ To ½ Tsp Almond Extract(optional)
1 – 21 Oz Can Cherry Pie Filling
1 2/3 Cups All-purpose Flour
1 Cup Sugar
¼ Cup Hershey’s Cocoa
1 Tsp Baking Soda
½ Tsp Salt
1 Cup Water
1/3 Cup Vegetable Oil
1 Tsp White Vinegar
½ Tsp Vanilla Extract
Preheat Oven To 350°f.
Stir Together Cornstarch, 1 Tablespoon Water & Almond Extract, If Desired, Until Cornstarch Is Dissolved. Gently Stir In Pie Filling; Spread Mixture Evenly On Bottom Of Ungreased 9 Inch Square Baking Pan.
Stir Together Flour, Sugar, Cocoa, Baking Soda & Salt In Large Bowl. Add 1 Cup Water, Oil, Vinegar & Vanilla; Beat With Spoon Until Batter Is Smooth & Well Blended. Pour Batter Evenly Over Cherries.
Bake 40 - 45 Minutes Or Until Wooden Pick Inserted In Centre Comes Out Clean. Cool 10 Minutes; Invert Onto Serving Plate. Serve Warm With Whipped Cream.
Makes About 9 Servings.
Triple Layer Chocolate Bars
1½ Cups Graham Cracker Crumbs
½ Cup Hershey’s Cocoa, Divided
¼ Cup Sugar
½ Cup Butter Or Margarine, Melted
1 – 14 Oz Can Sweetened Condensed Milk (not Evaporated Milk)
¼ Cup All-purpose Flour
1 Egg
1 Tsp Vanilla Extract
½ Tsp Baking Powder
¾ Cup Chopped Nuts
2 Cups (12 Oz Pkg) Hershey’s Semi-sweet Chocolate Chips
Preheat Oven To 350°f.
Stir Together Graham Cracker Crumbs, ¼ Cup Cocoa & Sugar In Medium Bowl; Stir In Butter, Blending Well. Press Mixture Firmly On Bottom Of Ungreased 13 X 9 X 2 Inch Baking Pan.
Beat Sweetened Condensed Milk, Flour, Egg, Vanilla, Baking Powder & Remaining ¼ Cup Cocoa In Small Bowl. Stir In Nuts. Spread Evenly Over Prepared Crust. Sprinkle Chocolate Chips Over Top.
Bake 25 Minutes Or Until Set. Cool Completely In Pan On Wire Rack. Cut Into Bars. Store Tightly Covered At Room Temperature.
Makes 24 - 36 Bars.
Rocky Road Tasty Team Treats
1½ Cups Finely Crushed Thin Pretzels Or Pretzel Sticks
¾ Cup Butter Or Margarine, Melted
1 – 14 Oz Can Sweetened Condensed Milk (not Evaporated Milk)
1¾ Cups (10 Oz Pkg) Hershey’s Mini Kisses Brand Milk Chocolates
3 Cups Miniature Marshmallows
1-1/3 Cups Coarsely Chopped Pecans Or Pecan Pieces
Preheat Oven To 350°f. & Grease Bottom & Sides Of
13 X 9 X 2 Inch Baking Pan.
Combine Pretzels & Melted Butter In Small Bowl; Press Evenly Onto Bottom Of Prepared Pan. Spread Sweetened Condensed Milk Evenly Over Pretzel Layer; Layer Evenly With Chocolates, Marshmallows & Pecans, In Order. Press Down Firmly On Pecans.
Bake 20 - 25 Minutes Or Until Lightly Browned; Cool Completely In Pan On Wire Rack. Cut Into Bars.
Makes 36 Bars.
Quarterback Blitz Bars
1 Cup Butter Or Margarine
2¼ Cups Graham Cracker Crumbs
1/3 Cup Hershey’s Cocoa
3 Tbsp Sugar
1 – 14 Oz Can Sweetened Condensed Milk (not Evaporated Milk)
1 Cup Hershey’s Mini Kisses Brand Milk Chocolates
1 Cup Heath Bits 'o Brickle Toffee Bits
1 Cup Chopped Walnuts
1 Cup Mounds Sweetened Coconut Flakes
Preheat Oven To 350°f.
Place Butter In 13x9x2-inch Baking Pan; Heat In Oven Until Melted. Remove From Oven.
Stir Together Graham Cracker Crumbs, Cocoa & Sugar; Sprinkle Over Melted Butter. Stir Mixture Until Evenly Coated; Press Evenly With Spatula Onto Bottom Of Pan. Pour Sweetened Condensed Milk Evenly Over Crumb Mixture. Sprinkle With Chocolates & Toffee Bits. Sprinkle Nuts & Coconut On Top; Press Down Firmly.
Bake 25 - 30 Minutes Or Until Lightly Browned. Cool Completely In Pan On Wire Rack. Cover With Foil; Let Stand At Room Temperature Several Hours. Cut Into Bars.
Makes 36 Bars.
Hershey’s Best Brownies
1 Cup Butter Or Margarine
2 Cups Sugar
2 Tsp Vanilla Extract
4 Eggs
¾ Cup Hershey’s Cocoa Or Hershey’s Special Dark Cocoa
1 Cup All-purpose Flour
½ Tsp Baking Powder
¼ Tsp Salt
1 Cup Chopped Nuts (optional)
Preheat Oven To 350°f. & Grease 13 X 9 X 2 Inch Baking Pan.
Place Butter In Large Microwave-safe Bowl. Microwave At High (100%) 2 - 2½ Minutes Or Until Melted. Stir In Sugar & Vanilla. Add Eggs, One At A Time, Beating Well With Spoon After Each Addition. Add Cocoa; Beat Until Well Blended. Add Flour, Baking Powder & Salt; Beat Well. Stir In Nuts, If Desired. Pour Batter Into Prepared Pan.
Bake 30 - 35 Minutes Or Until Brownies Begin To Pull Away From Sides Of Pan. Cool Completely In Pan On Wire Rack. Frost If Desired. Cut Into Bars.
Makes 36 Brownies.
Firecracker Brownies
¾ Cup Butter Or Margarine, Melted
1½ Cups Sugar
1½ Tsp Vanilla Extract
3 Eggs
¾ Cup All-purpose Flour
½ Cup Hershey’s Cocoa
½ Tsp Baking Powder
½ Tsp Salt
1 Cup Hershey’s Semi-sweet Chocolate Chips
½ Cup Coarsely Chopped Nuts (optional)
Preheat Oven To 350°f. & Grease 8 Inch Square Baking Pan.
Combine Butter, Sugar & Vanilla In Medium Bowl. Add Eggs; Beat Well With Spoon. Stir Together Flour, Cocoa, Baking Powder & Salt; Gradually Add To Egg Mixture, Beating Until Well Blended. Stir In Chocolate Chips & Nuts, If Desired. Spread Batter Evenly Into Prepared Pan.
Bake 40 - 45 Minutes Or Until Brownies Begin To Pull Away From Sides Of Pan. Cool Completely In Pan On Wire Rack. Cut Into Bars.
Makes 16 Brownies.
Brownies In A Jar
1 Cup All-purpose Flour
½ Tsp Baking Powder
¼ Tsp Salt
1½ Cups Sugar
1/3 Cup Hershey’s Dutch Processed Cocoa
1 Cup Reese’s Peanut Butter Chips Or Hershey’s Premier White Chips
½ Cup Hershey’s Mini Chips Semi-sweet Chocolate Chips
Stir Together Flour, Baking Powder & Salt In A Small Bowl.
Layer The Ingredients In A Clean 1 Quart Glass Canister Or Jar In The Following Order (from Bottom To Top): Sugar, Cocoa, Flour Mixture, Peanut Butter Chips & Small Chocolate Chips. Tap Jar Gently On The Counter To Settle Each Layer Before Adding The Next One.
Cover Jar & Attach Baking Directions (see Below).
Baking Directions: Heat Oven To 350°f. Grease & Flour An 8 X 8 X 2-inch Baking Pan. Combine ½ Cup Melted & Cooled Butter & 2 Slightly Beaten Eggs In A Large Bowl. Gently Stir In Jar Contents. Spread In Prepared Pan. Bake For 35 Minutes. Cool In Pan. Cut Into Bars. Makes 16 Bars.
Makes 1 Gift Jar.
Best Brownies
½ Cup Butter Or Margarine, Melted
1 Cup Sugar
1 Tsp Vanilla Extract
2 Eggs
½ Cup All-purpose Flour
1/3 Cup Hershey’s Cocoa
¼ Tsp Baking Powder
¼ Tsp Salt
½ Cup Chopped Nuts (optional)
Creamy Brownie Frosting(recipe Follows)
Preheat Oven To 350°f. & Grease 9 Inch Square Baking Pan.
Stir Together Butter, Sugar & Vanilla In Bowl. Add Eggs; Beat Well With Spoon. Stir Together Flour, Cocoa, Baking Powder & Salt; Gradually Add To Egg Mixture, Beating Until Well Blended. Stir In Nuts, If Desired. Spread Batter Evenly Into Prepared Pan.
Bake 20 - 25 Minutes Or Until Brownies Begin To Pull Away From Sides Of Pan. Cool Completely In Pan On Wire Rack. Prepare Creamy Brownie Frosting; Spread Over Brownies. Cut Into Squares.
Creamy Brownie Frosting:
3 Tbsp Butter Or Margarine, Softened
3 Tbsp Hershey’s Cocoa
1 Tbsp Light Corn Syrup Or Honey
½ Tsp Vanilla Extract
1 Cup Powdered Sugar
1 - 2 Tbsp Milk
Beat Butter, Cocoa, Corn Syrup & Vanilla In Small Bowl Until Blended. Add Powdered Sugar & Milk; Beat To Spreading Consistency. Makes About 1 Cup Frosting.
Makes 16 Brownies.
Hershey’s Hugs & Kisses Crescents
1 – 8 Oz Pkg Refrigerated Quick Crescent Dinner Rolls
24 Hershey’s Kisses Brand Milk Chocolates Or Hershey’s Hugs Brand Chocolates
Powdered Sugar
Preheat Oven To 375°f. & Separate Dough Into 8 Triangles. Remove Wrappers From Chocolates.
Place 2 Chocolates At Wide End Of Each Triangle; Place An Additional Chocolate On Top Of Other Two Pieces. Starting At Wide End, Roll To Opposite Point; Pinch Edges To Seal. Place Rolls, Pointed Side Down, On Ungreased Cookie Sheet. Curve Into Crescent Shape.
Bake 10 Minutes Or Until Lightly Browned. Cool Slightly; Sift With Powdered Sugar. Serve Warm.
Note: Leftover Crescents Can Be Reheated In Microwave For A Few Seconds.
Makes 8 Crescents.
Chocolate-filled Breakfast Crescents
2 – 8 Oz Cans Refrigerated Quick Crescent Dinner Rolls
3 Tbsp Butter Or Margarine, Softened
1 Cup Powdered Sugar
1 Tbsp Milk
1 Tsp Vanilla Extract
¼ Cup Hershey’s Cocoa
3 Tbsp Finely Chopped Pecans
Chocolate Glaze(recipe Follows)
Preheat Oven To 375°f. & Separate Crescent Dough Into 16 Triangles.
Beat Butter In Small Bowl Until Creamy. Gradually Add Powdered Sugar, Beating Until Well Blended. Beat In Milk & Vanilla. Add Cocoa; Beat Well. Stir In Pecans.
Spread Slightly Heaping Teaspoon Chocolate Mixture On Each Triangle Within ½ Inch Of Edges. Roll Up; Start At Shortest Side Of Triangle & Roll To Opposite Point. Press All Edges To Seal Completely. Place Point Side Down On Ungreased Cookie Sheet; Curve Slightly To Form Crescents.
Bake 12 - 15 Minutes Or Until Golden Brown. Remove From Cookie Sheet To Wire Rack. Cool To Room Temperature.
Chocolate Glaze:
2 Tbsp Butter Or Margarine
2 Tbsp Hershey’s Cocoa
2 Tbsp Water
1 Cup Powdered Sugar
½ Tsp Vanilla Extract
Melt Butter In Small Saucepan Over Low Heat; Add Cocoa & Water, Stirring Constantly, Until Mixture Thickens. Do Not Boil. Remove From Heat; Gradually Add Powdered Sugar & Vanilla, Beating With Whisk Until Smooth. Add Additional Water, ½ Teaspoon At A Time, Until Desired Consistency. Makes About ¾ Cup Glaze.
Drizzle Chocolate Glaze Over Top Of Crescents.
Makes 16 Crescents.
Hershey’s Premier Chocolate & Raspberry Crème Cookies
6 Tbsp Butter, Softened
1/3 Cup Butter Flavoured Shortening
½ Cup Packed Light Brown Sugar
1/3 Cup Granulated Sugar
1 Egg
1½ Tsp Vanilla Extract
1 1/3 Cups All-purpose Flour
½ Tsp Baking Soda
½ Tsp Salt
1 1/3 Cups (8 Oz Pkg) Hershey’s Dark Chocolate Baking Pieces Filled With Raspberry Crème
Preheat Oven To 350 F.
Beat Butter & Shortening In Large Bowl Until Well Blended. Add Brown Sugar & Granulated Sugar; Beat Thoroughly. Add Egg & Vanilla, Beating Until Well Blended. Stir Together Flour, Baking Soda & Salt; Gradually Beat Into Butter Mixture. Stir In Baking Pieces. Drop By Rounded Teaspoons Onto Ungreased Cookie Sheet.
Bake 10 - 12 Minutes Or Until Edges Are Lightly Browned. Cool Slightly; Remove From Cookie Sheet To Wire Rack. Cool Completely.
Chocolate Cookie Variation: Decrease Flour To 1 Cup; Add 1/3 Cup Hershey's Cocoa Or Hershey's Special Dark Cocoa.
Makes About 3-½ Dozen Cookies.
Chocolate & Peanut Butter Fudge Cheesecake
Chocolate Crumb Crust(recipe Follows)
3 – 8 Oz Pkgs Cream Cheese, Softened
¾ Cup Sugar
3 Eggs
1/3 Cup Dairy Sour Cream
3 Tbsp All-purpose Flour
1 Tsp Vanilla Extract
¼ Tsp Salt
1 Cup Hershey’s Semi-sweet Chocolate Chips, Melted
1 Cup Reese’s Peanut Butter Chips, Melted
Hershey’s Fudge Topping(optional)
Sweetened Whipped Cream(optional)
Preheat Oven To 350°f
Prepare Chocolate Crumb Crust By Combining 1½ Cups Vanilla Wafer Crumbs (about 45 Cookies), ½ Cup Powdered Sugar, ¼ Cup Hershey's Cocoa & 1/3 Cup Butter Or Margarine (melted) In Medium Bowl. Press Onto Bottom & 1 Inch Up Sides Of 9-inch Springform Pan. Bake 8 Minutes; Cool.
Beat Cream Cheese & Sugar In Large Bowl Until Smooth. Add Eggs, Sour Cream, Flour, Vanilla & Salt; Beat Until Well Blended.
Place Half Of Batter (about 2½ Cups) In Separate Bowl. Stir Melted Chocolate Into One Bowl Of Cream Cheese Mixture & Melted Peanut Butter Chips Into The Second. Spread Chocolate Mixture In Prepared Crust. Gently Spread Peanut Butter Mixture Over Chocolate Mixture. Do Not Stir.
Bake 50 - 55 Minutes Or Until Centre Is Almost Set. (for Less Cracking Of Cheesecake Surface Bake In Water Bath.) Remove From Oven To Wire Rack. With Knife, Loosen Cake From Side Of Pan. Cool Completely; Remove Side Of Pan. Cover; Refrigerate.
To Serve, Drizzle Each Slice With Fudge Topping & Whipped Cream, If Desired. Cover; Refrigerate Leftover Cheesecake.
Makes 10 - 12 Servings.
Brownie & Chocolate Caramel Cheesecake
6 Tbsp Butter Or Margarine, Melted
1¼ Cups Sugar
1 Tsp Vanilla Extract
2 Eggs
1 Cup Plus 2 Tbsp All-purpose Flour
1/3 Cup Hershey’s Cocoa
½ Tsp Baking Powder
½ Tsp Salt
1 1/3 Cups (8 Oz Pkg) Hershey’s Milk Chocolate Baking Pieces Filled With Caramel
Cheesecake Layer (directions Follow)
Sweetened Whipped Cream (optional)
Additional Hershey’s Milk Chocolate Baking Pieces Filled With Caramel
Preheat Oven To 350°f. & Grease 9 Inch Springform Pan.
Stir Together Melted Butter, Sugar & Vanilla In Large Bowl With Spoon Or Wire Whisk. Add Eggs; Stir Until Well Blended. Stir In Flour, Cocoa, Baking Powder & Salt; Blend Well. Spread In Prepared Pan.
Bake 25 - 30 Minutes Or Until Brownie Begins To Pull Away From Side Of Pan.
Meanwhile, Make Cheesecake Layer By Beating 3 -8 Oz Packages Softened Cream Cheese & ¾ Cup Sugar Until Smooth In Large Mixer Bowl. Add 3 Eggs, One At A Time, Beating Well After Each Addition. Stir In 1 Teaspoon Vanilla Extract.
Immediately After Removing Brownie From Oven, Sprinkle Baking Pieces Over Brownie Surface. Spoon Cheesecake Mixture Over Pieces. Return To Oven; Continue Baking 45 - 50 Minutes Or Until Almost Set. Remove From Oven To Wire Rack. With Knife, Loosen Cake From Side Of Pan. Cool 2 Hours; Cover. Refrigerate 3 - 4 Hours Or Until Thoroughly Chilled. Remove Side Of Pan.
Garnish With Sweetened Whipped Cream & Additional Baking Pieces If Desired. Cover; Refrigerate Leftover Cheesecake.
Makes 10 - 12 Servings.
Fiesta Fantasy Cake
2 Cups Sifted Cake Flour,
Or 1¾ Cups Sifted All-purpose Flour
½ Cup Hershey’s Special Dark Cocoa Or Hershey’s Cocoa
2 Tsp Baking Soda
¼ Tsp Salt
2 Cups Packed Light Brown Sugar
2/3 Cup Butter, Softened
3 Eggs
1 Tbsp Coffee Liqueur Or Strong Coffee
½ Tsp Vanilla Extract
8 Oz Sour Cream
¾ Cup Boiling Water
Chocolate Mousse (recipe Follows)
Chocolate Frosting (recipe Follows)
Preheat Oven To 350°f. & Grease & Flour Two 9 Inch Round Cake Pans.
Combine Flour, Cocoa, Baking Soda & Salt. Set Aside.
Beat Brown Sugar & Butter In Large Bowl On Low To Medium Speed Of Mixer Until Combined. Add Eggs, One At A Time, Beating Well After Each Addition. Beat In Coffee Liqueur Or Coffee & Vanilla. Add Flour Mixture & Sour Cream Alternately To Sugar Mixture, Beating After Each Addition Just Until Combined. Stir In Boiling Water Until Blended. Pour Into Prepared Pans.
Bake 30 - 35 Minutes Or Until Wooden Pick Inserted Near Centres Comes Out Clean. Cool In Pans On Wire Racks 10 Minutes; Remove From Pans To Wire Racks. Cool Completely.
Meanwhile Prepare Chocolate Mousse By Placing 2 Cups (12 Oz Pkg) Hershey's Semi-sweet Chocolate Chips In A Food Processor Bowl; Cover & Process Until Finely Ground.
Mix 1/3 Cup Whipping Cream & 3 Tablespoons Granulated Sugar In 1 Quart Saucepan. Cook Over Medium Heat, Stirring Constantly, Until Sugar Is Dissolved & Mixture Is Just Boiling.
With Food Processor Running, Pour Hot Cream Through Feed Tube, Processing 10 - 20 Seconds Or Until Chocolate Is Completely Melted. Scrape Side Of Food Processor Bowl. Add ¼ Cup Coffee Liqueur Or Strong Coffee & 1 Tablespoon Vanilla Extract Through Feed Tube; Process 10 - 20 Seconds Or Until Smooth. Pour Into Large Bowl; Cool About 10 Minutes Or Until Mixture Is Room Temperature.
Beat 1 Cup Whipping Cream In Chilled Medium Bowl On High Speed Of Mixer Just Until Soft Peaks Form. Fold Whipped Cream Into Chocolate Mixture. Cover; Refrigerate At Least 30 Minutes. Makes About 3 Cups.
Split Each Cake Layer Horizontally To Make Four Layers Total.
Place One Layer On Serving Plate; Spread With One-third Of The Mousse (about 1 Cup). Repeat Layering With Two Of The Remaining Layers & Remaining Mousse. Place Remaining Cake Layer On Top.
Prepare Chocolate Frosting; Stir Together 1½ Cups Sifted Powdered Sugar & 2/3 Cup Sifted Hershey's Special Dark Cocoa In Medium Bowl. Add 1½ Cups Whipping Cream & 1 Teaspoon Vanilla Extract. Beat On Low Speed Of Mixer Until Stiff Peaks Form, Scraping Side Of Bowl Constantly. (mixture Will Be Very Stiff.) By Hand, Stir In 3 - 4 Tablespoons Milk To Make Desired Spreading Consistency. Makes About 3 Cups.
Frost Cake Top & Sides. Cover; Refrigerate At Least 2 Hours Before Serving.
Makes 16 - 20 Servings.
Rainbow Rocky Road Brownies
1 Cup Butter Or Margarine
2 Cups Sugar
2/3 Cup Hershey’s Cocoa
4 Eggs, Beaten
2 Tsp Vanilla Extract
¾ Cup All-purpose Flour
½ Tsp Salt
¼ Tsp Baking Soda
2½ Cups Miniature Marshmallows
1/3 Cup Salted Or Unsalted Peanuts
1 1/3 Cups (10½ Oz Pkg) Hershey’s Kissables Brand Chocolate Candies
Preheat Oven To 350°f. & Grease 13 X 9 X 2-inch Baking Pan.
Melt Butter In Medium Saucepan Over Low Heat. Add Sugar & Cocoa; Stir To Blend. Remove From Heat. Stir In Eggs & Vanilla. Stir Together Flour, Salt & Baking Soda; Stir Into Chocolate Mixture. Spread In Prepared Pan.
Bake 25 Minutes; Remove From Oven. Sprinkle Marshmallows & Peanuts Over Brownie Surface. Return To Oven; Continue Baking Additional 5 Minutes Or Until Marshmallows Are Puffed & Beginning To Brown Slightly. Remove From Oven.
Sprinkle Candies Over Marshmallows & Peanuts, Pressing Down Lightly. Cool Completely In Pan On Wire Rack. Using Wet Knife, Cut Into Bars.
Makes About 36 Brownies.
Overwhelmingly Raspberry Brownies
1 Cup Butter Or Margarine
2 Cups Sugar
2 Tsp Vanilla Extract
4 Eggs
¾ Cup Hershey’s Cocoa Or Hershey’s Special Dark Cocoa
1 Cup All-purpose Flour
½ Tsp Baking Powder
¼ Tsp Salt
1 1/3 Cups (8 Oz Pkg) Hershey’s Dark Chocolate Baking Pieces Filled With Raspberry Crème, Divided
Preheat Oven To 350°f. & Grease 13 X 9 X 2 Inch Pan.
Place Butter In Large Microwave-safe Bowl. Microwave At High (100%) 2 - 2½ Minutes Or Until Melted. Stir In Sugar & Vanilla. Add Eggs, One At A Time, Beating Well With Spoon After Each Addition. Add Cocoa; Beat Until Well Blended. Add Flour, Baking Powder & Salt; Beat Well. Set Aside ¼ Cup Baking Pieces; Stir Remaining Pieces Into Batter. Spread Batter In Prepared Pan.
Bake 30 - 35 Minutes Or Until Brownies Begin To Pull Away From Sides Of Pan. Cool Completely In Pan On Wire Rack.
Place Remaining ¼ Cup Baking Pieces In Small Microwave-safe Bowl. Microwave At High 30 Seconds; Stir. If Necessary, Microwave An Additional 30 Seconds At A Time, Stirring After Each Heating, Until Chocolate Is Melted & Smooth When Stirred. Drizzle Over Brownie Surface. Refrigerate Until Drizzle Sets Up. Cut Into Bars.
Makes About 36 Brownies.
Chocolate & Peanut Butter Filled Peanut Butter Blondies
¾ Cup Reese’s Creamy Peanut Butter
¼ Cup Butter Or Margarine, Softened
½ Cup Packed Light Brown Sugar
¼ Cup Granulated Sugar
1 Egg
2 Tbsp Milk
1 Tsp Vanilla Extract
1 Cup All-purpose Flour
½ Tsp Baking Soda
1/8 Tsp Salt
1 1/3 Cups (8 Oz Pkg) Reese’s Milk Chocolate Baking Pieces Filled With Peanut Butter Crème
Preheat Oven To 350°f. & Grease 8 Or 9 Inch Baking Pan.
Beat Peanut Butter, Butter, Brown Sugar & Granulated Sugar In Large Bowl Until Well Blended. Add Egg, Milk & Vanilla; Beat Well. Stir Together Flour, Baking Soda & Salt; Add To Peanut Butter Mixture, Beating Until Well Blended.
Spread One Half Of Batter In Prepared Pan. Sprinkle Baking Pieces Over Batter. Drop Remaining Batter By ½ Teaspoonfuls Over Mixture, Covering Baking Pieces.
Bake 25 - 30 Minutes Or Until Lightly Browned. Cool Completely In Pan On Wire Rack. Cut Into Bars.
Makes About 16 Bars.
LOL, THANKS and you’re welcome kw. chocolate, hmmmm.
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