Monday, December 5, 2011

Chocolate Nut Bars


Chocolate Nut Bars
Ingredients
½ cup (1 stick) butter
½ cup sugar
1 cup cashews or peanuts
1¼ cups unsifted flour
1 (14-ounce) can Condensed Milk (NOT evaporated milk)
2 tablespoons butter
2 teaspoons vanilla extract
1 cup (6 ounces) milk chocolate chips
Method  

1                    Preheat oven to 350°. 
2                    With mixer, beat ½ cup butter and sugar in medium-sized bowl.
3                    Finely chop ¼ cup of the cashews.
4                    Stir chopped cashews and flour into beaten mixture.
5                    Press on bottom of 13 x 9 inch baking pan.
6                    Bake 12 minutes.
7                    Coarsely chop remaining cashews; set aside.
8                    In heavy saucepan; heat Condensed milk and 2 tablespoons butter over medium heat until bubbly, stirring constantly.
9                    Cook and stir 5 minutes more.   (Mixture will thicken and become smooth.) 
10                Remove from heat.  Stir in vanilla. 
11                Carefully spoon over baked layer; bake 10 to 12 minutes or until golden.
12                Immediately sprinkle with chocolate chips.  Let stand 2 minutes; spread chocolate evenly over top. 
13                Sprinkle with coarsely chopped cashews. 
14                Cool; chill to set up chocolate. 
15                Cut into bars.  Store leftovers covered in refrigerator.
16                Makes about 36 bars. 

Chocolate Nut Bars were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from an Eagle Brand – Best-Loved Desserts by Better Your Home Series booklet section or chapter Gifts from the Heart pages 84 and 85.
Hershey Milk Chocolate Chips were used in this recipe.
Shopping Online
Wilton Baking Pan 13 x 9 ltraBake Parchment Paper Sheets - 12 × 16½
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Thank You!

Shirley-Ann Pearman
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Wednesday, November 9, 2011

Hershey's

HERSHEY'S
Makes It Special!
A Selection of Fine Dessert Recipes from America's Chocolate Authority



Friday, October 28, 2011

Peanut Butter And Milk Chocolate Chip Cookies



Peanut Butter And Milk Chocolate Chip Cookies

½ cup (1 stick) butter or margarine, softened
¾ cup sugar
1/3 cup Creamy Peanut Butter
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups (11.5 oz package) Hershey Milk Chocolate Chips

Heat oven to 350 degrees.
Beat butter sugar and peanut butter in medium bowl until creamy. Add egg and vanilla beat well. Stir together flour, baking soda and salt, add to butter mixture, blending well. Stir in milk chocolate chips. Drop by rounded teaspoon onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden around the edges. Cool 1 minute on cookie sheet. Remove to wire rack cool completely. About 3 dozen cookies.

Recipe by Hershey’s Milk Chocolate Chips (Real Milk Chocolate)

Cookies baked by Shirley-Ann Pearman
Photo taken by ShirleyAnn Pearman



Hershey's Baking Pieces, Milk Chocolate Chips, 11.5-Ounce Bags (Pack of 6) Hershey's Baking Pieces, Milk Chocolate Chips, 11.5-Ounce Bags (Pack of 6)
Buy new: $26.95
Usually ships in 1-2 business days


Hershey's Baking Pieces, Cinnamon Chips, 10-Ounce Bags (Pack of 6) Hershey's Baking Pieces, Cinnamon Chips, 10-Ounce Bags (Pack of 6)
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Saturday, August 20, 2011

Peanut Butter And Milk Chocolate Chip Cookies










Peanut Butter And Milk Chocolate Chip Cookies

½ cup (1 stick) butter or margarine, softened
¾ cup sugar
1/3 cup Creamy Peanut Butter
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups (11.5 oz package) Hershey Milk Chocolate Chips

Heat oven to 350 degrees.
Beat butter sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla beat well.  Stir together flour, baking soda and salt, add to butter mixture, blending well.  Stir in milk chocolate chips.  Drop by rounded teaspoon onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden around the edges.  Cool 1 minute on cookie sheet.  Remove to wire rack cool completely.  About 3 dozen cookies.


Recipe by Hershey’s Milk Chocolate Chips (Real Milk Chocolate)

Cookies baked by Shirley-Ann Pearman
Photo taken by ShirleyAnn Pearman

Sunday, June 12, 2011

Peanut Butter and Milk Chocolate Chip Cookies




















Peanut Butter And Milk Chocolate Chip Cookies

½ cup (1 stick) butter or margarine, softened
¾ cup sugar
1/3 cup Creamy Peanut Butter
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups (11.5 oz package) Hershey Milk Chocolate Chips

Heat oven to 350 degrees.
Beat butter sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla beat well.  Stir together flour, baking soda and salt, add to butter mixture, blending well.  Stir in milk chocolate chips.  Drop by rounded teaspoon onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden around the edges.  Cool 1 minute on cookie sheet.  Remove to wire rack cool completely.  About 3 dozen cookies.


Recipe by Hershey’s Milk Chocolate Chips (Real Milk Chocolate)

Cookies baked by Shirley-Ann Pearman
Photo taken by ShirleyAnn Pearman

Peanut Butter And Milk Chocolate Chip Cookies




















Peanut Butter And Milk Chocolate Chip Cookies

½ cup (1 stick) butter or margarine, softened
¾ cup sugar
1/3 cup Creamy Peanut Butter
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups (11.5 oz package) Hershey Milk Chocolate Chips

Heat oven to 350 degrees.
Beat butter sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla beat well.  Stir together flour, baking soda and salt, add to butter mixture, blending well.  Stir in milk chocolate chips.  Drop by rounded teaspoon onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden around the edges.  Cool 1 minute on cookie sheet.  Remove to wire rack cool completely.  About 3 dozen cookies.


Recipe by Hershey’s Milk Chocolate Chips (Real Milk Chocolate)

Cookies baked by Shirley-Ann Pearman
Photo taken by ShirleyAnn Pearman

Friday, May 6, 2011

Hershey's Heath Brickle Drop Cookies

















Brickle Drop Cookies

1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
3 eggs
3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (8 oz package) Heath Bits-O-Brickle Toffee Bits


Heat oven 350 degrees. Lightly grease cookie sheet.
Beat butter granulated sugar, brown sugar, vanilla and salt in large bowl until blended.  Add eggs, beat well.  Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended.  Stir in toffee bits.
Drop by heaping teaspoons onto prepared cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly; remove to wire rack.  Cool completely.  About 6 dozen cookies.

Recipe by Hershey’s Heath English Toffee Bits

Cookies baked by Shawnette Lewis
Photo taken by ShirleyAnn Pearman