CHOCOLATE BAR HOT CHOCOLATE
I wanted to use up some full-size chocolate bars leftover from Halloween and decided to make hot chocolate out of one. The result was fabulous!
Provided by Duckball
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Place chocolate pieces in a saucepan over medium-low heat; add milk and whisk constantly until chocolate is melted and well blended, about 5 minutes. Whisk in cinnamon. Remove from heat; add more milk if desired. Serve in a mug.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 34.6 g, Cholesterol 23.1 mg, Fat 16.3 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 9.2 g, Sodium 101.6 mg, Sugar 30.3 g
HERSHEY'S® CHOCOLATE CANDY BAR COOKIES
Candy bar cookies offer a different take on chocolate chip cookie bars: a layer of melted Hershey's® bars in between chocolate chip cookie dough (without the chocolate chips).
Provided by sammiann226
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
- Mix flour, salt, and baking soda together in a bowl.
- Combine butter, brown sugar, white sugar, and vanilla extract in a separate bowl. Beat in eggs 1 at a time. Mix sugar mixture gradually into flour mixture. Spread 1/2 the dough evenly into the prepared pan.
- Bake in the preheated oven until partially firm, about 10 minutes. Leave oven on.
- Cover the partially baked dough with chocolate bars, breaking up as needed to fit. Drop remaining dough over the chocolate as evenly as possible.
- Bake in the hot oven until golden brown, 10 to 15 minutes more. Let cool.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 30.9 g, Cholesterol 39.2 mg, Fat 12.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.7 g, Sodium 220.3 mg, Sugar 21.2 g
HERSHEY'S MILK CHOCOLATE CAKE
This cake is a favorite of my mother's. Wonderfully light & moist with lots of milk chocolate flavor. It was given to her by a friend out of a (maybe) church recipe book. It was copyrighted in 1955, and the original recipe calls for "8 plain Hershey bars (5-cent size)", so we have to now guess at the amount of chocolate. A standard size Hershey bar (43 grams per bar) works great. It is cheaper to buy Hershey bars in 1/2 lb. or more blocks (I found these at Wal-Mart)(You need a total of 344 g).
Provided by StephsTreats
Categories Dessert
Time 1h55m
Yield 1 tube pan cake, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F Grease 10" tube pan or 2 loaf pans.
- Melt chocolate at 50% power for 2 minutes in microwave, then stir every 30 seconds (at 50% power) until melted.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating thoroughly after each egg.
- Beat in melted chocolate and vanilla.
- In small bowl, sift together the flower, baking powder, & salt.
- In separate small bowl, stir buttermilk and baking soda together.
- Add flour mixture and buttermilk mixture alternately in thirds; avoid overmixing.
- When batter is smooth, add pecans.
- Bake until toothpick comes out clean, aobut 1 hour 45 mins for tube pan, about 1 hour 10 minutes for loaf pans.
- Cool 10 minutes on rack in pan, then turn out cake to rack and cool completely.
- Needs no frosting!
Nutrition Facts : Calories 594.7, Fat 30.8, SaturatedFat 14.9, Cholesterol 118.6, Sodium 308.1, Carbohydrate 72.5, Fiber 2.3, Sugar 49.6, Protein 8.4
CHOCOLATE HERSHEY'S BAR BREAD PUDDING
This is a special treat. In the old days bread pudding was created to make use of old stale bread; these days, we usually have to toast our bread to give it the proper texture. There isn't any fruit in this recipe, but I encourage you to have fun with it, and add some bananas or whatever fruit you enjoy the most.
Provided by MarieRynr
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350*F.
- prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside.
- Spread the bread in a single layer on a large baking pan with sides.
- Place butter in a small saucepan over medium heat.
- When melted, drizzle the butter over the bread and toss or stir to evenly coat.
- Place the pan into the oven and bake until lightly browned, about 15 minutes.
- Keep the oven temperature at 350*F and transfer the bread to the bowl with the custard, gently stirring to saturate all pieces. Set aside for 2 to 3 minutes.
- Spray a 10 inch cast iron skillet with cooking spray.
- Line the bottom of the skillet with parchment or baking paper.
- Spoon half of the bread/custard mixture on top, spreading in an even layer.
- Sprinkle with the chocolate, then top with the remaining bread.
- Sprinkle the pecans and remaining sugar on top.
- Bake for 30 minutes.
- Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top.
- For the sauce: in a small bowl, stir together the cornstarch and bourbon.
- In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt.
- Place the pan over medium heat and bring to a boil, stirring constantly.
- Reduce the heat to low, add the cornstarch mixture and cook, whisking constantly for another minute or until thickened. Keep warm and serve with pudding.
Nutrition Facts : Calories 1149.2, Fat 62.8, SaturatedFat 30.8, Cholesterol 319.5, Sodium 813.1, Carbohydrate 135, Fiber 13.1, Sugar 66.6, Protein 23
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