HERSHEY'S BAR TOFFEE SQUARES
Make and share this Hershey's Bar Toffee Squares recipe from Food.com.
Provided by Joy1996
Categories Bar Cookie
Time 25m
Yield 24 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Beat butter, sugar, egg yolk and vanilla until creamy.
- Add flour and salt; mix well.
- Pat dough into a 10x13" rectangle on greased cookie sheet.
- Bake for about 20 minutes- until dough is set and lightly browned.
- Remove from oven and immediately top with the Hershey bar squares.
- When squares have softened (and it doesn't take long!) spread evenly and top with the finely chopped walnuts.
- Cut into bars while warm, as these are difficult to cut when cooled.
BAKED CHOCOLATE COCONUT MACAROONS
Make and share this Baked Chocolate Coconut Macaroons recipe from Food.com.
Provided by breezermom
Categories Drop Cookies
Time 28m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Place the chocolate in the top of a double boiler; bring water to a boil. Reduce the heat to low; cook until the chocolate melts. Let it cool to room temperature. Stir in coconut and pecans.
- Beat the egg whites and salt at the high speed of an electric mixer until foamy. Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Fold the egg white mixture into the chocolate mixture.
- Drop by heaping teaspoonfuls onto cookie sheets lined with aluminum foil or parchment paper. Bake at 350 degrees for 10 minutes. Remove the cookies to wire racks, and let cool completely.
Nutrition Facts : Calories 688.1, Fat 35.9, SaturatedFat 17.4, Cholesterol 1.7, Sodium 312.5, Carbohydrate 88.1, Fiber 8.3, Sugar 74.6, Protein 7.5
CHOCOLATE COVERED COCONUT CAKE MIX COOKIES (MOUNDS COOKIES)
Make and share this Chocolate Covered Coconut Cake Mix Cookies (Mounds Cookies) recipe from Food.com.
Provided by Churby
Categories Dessert
Time 1h
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 6
Steps:
- 1) Mix cake mix, 1/3 cup of oil, and eggs together. I use my hands.
- 2) Slowly add the coconut flakes a little at a time continuing to mix the dough by hand.
- 3) The dough will be thick and sticky, if it is too thick, you can add one more TBSP of oil.
- 4) Line a cookie sheet with parchment paper.
- 5) Roll dough into small balls and drop onto parchment paper.
- 6) Press the balls down firmly with your hand. If the dough balls are not pressed down, the cookie will not cook properly. They did not spread out evenly on their own.
- 7) Bake at 350 degrees for 12 to 14 minutes.
- 8) Since ovens vary, you may want to keep an eye on your first batch. The cookies should cook to a light golden color.
- 9) Place cookies on a cooling rack immediately once they are cooked and allow them to cool for about ten minutes.
- 10) Once the cookies have cooled, melt one of the German's Sweet Chocolate bars by breaking it in half and microwaving it for 60 seconds and then stiring it with a spoon to get it smooth.
- 11) Dip the top portion of the cookie into the chocolate and place the cookie on wax paper to allow the chocolate to dry.
- 12) One chocolate bar should cover about 12 small cookies really well.
- 13) I made 36 small size cookies or 24 medium cookies, but you could adjust for size if you like.
- 14) If the chocolate is not getting hard you can place the cookies in the fridge, or even in the freezer for just a few minutes.
- 15) Please rate and review this recipe if you make it. Even if you don't like it or made changes. I would love the feedback and keep hearing about people who are making this recipe, but no one is rating it. I would love to hear from you!
Nutrition Facts : Calories 160.8, Fat 13.1, SaturatedFat 7.7, Cholesterol 20.7, Sodium 65.7, Carbohydrate 10.6, Fiber 1, Sugar 9.5, Protein 1.3
EASY HERSHEY'S BAR SWIRL CAKE AND GLAZE
This is the easier-to-prepare version of the classic Hershey Bar Swirl Cake. The recipe comes from Hershey's Holiday Recipes.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350°F.
- Generously grease and flour pan 12 cup flute pan (I have found that when making a chocolate cake that COCOA works better than flour for dusting the pan).
- Prepare cake mix batter as directed on package with oil, water, and eggs.
- Remove 2 cups batter, stir in corn syrup and pecans.
- Place chocolate bar pieces and chocolate syrup in a small microwave safe bowl.
- Microwave on high 1 minute or until smooth when stirred.
- Blend into remaining plain batter; pour into prepared pan.
- Spoon Vanilla Nut batter evenly over top.
- Bake 40 to 45 minutes or until wooden pick comes out clean.
- Cool 15 minutes; remove from pan to wire rack.
- Cool completely.
- Glaze with Milk Chocolate Glaze, allowing to drip down sides.
- GLAZE: Place chocolate bar pieces and shortening into micro-safe bowl on high (about 45 seconds) until melted when stirred.
- Cool slightly, glaze cake.
HERSHEY'S BAR CAKE
This cake is rich, moist, creamy...Its a choclate lover's dream. Great to impress people at a potluck or for a special birthday cake. Its got WOW potential.
Provided by Laura Leigh
Categories Dessert
Time 1h15m
Yield 12-20 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients and bake at 350 in 4 round cake pans.
- (I just used 2 cake pans twice. Who has four cake pans?) Bake according to cake mix directions.
- Mix frosting ingredients together and add 4 grated Hershey bars with almonds and ½ cup pecans.
- Ice between layers, top and sides.
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