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Rasperry
Truffle Cream pie
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Ingredients:
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- 1-2/3
cups (10-oz. pkg.)
HERSHEY'S Raspberry
Chips
- 1/3
cup milk
- 2
cups miniature
marshmallows or 20
large marshmallows
- 3-1/2
cups (8 oz.) frozen
non-dairy whipped
topping, thawed
- 1
packaged crumb crust
(6 oz.)
- Additional
whipped topping
(optional)
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Preparation:
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- Place
raspberry chips and
milk in large
microwave-safe bowl.
- Microwave
at HIGH (100%) 1
minute or until chips
are melted and mixture
is smooth when
stirred.
- Add
marshmallows;
microwave at HIGH 1
minute; stir. If
necessary, microwave
at HIGH an additional
30 seconds at a time,
stirring after each
heating, just until
marshmallows are
melted when stirred.
- Spread
1/2 cup chip mixture
over bottom of crust.
- Cool
remaining mixture to
room temperature; fold
in whipped topping.
Spoon into crust.
- Cover;
refrigerate 4 to 6
hours or until firm.
- Garnish
with whipped topping,
if desired.
- Cover;
refrigerate leftover
pie.
- Makes
6 to 8 servings.
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Hershey's
Mini Kisses Paraline
Bars
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Ingredients
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- 2
cups all-purpose
flour
- 1-1/3
cups packed
light brown
sugar, divided
- 1/2
cup (1 stick)
plus 2/3 cup
butter, divided
- 1
cup coarsely
chopped pecans
or pecan pieces
- 1-3/4
cups (10-oz.
pkg.) HERSHEY'S
MINI KISSES
Chocolate
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Preparation:
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Heat
oven to 350°F. In
large bowl, stir
together flour and 1
cup brown sugar;
with pastry blender
or fork, cut in 1/2
cup butter until
fine crumbs form.
Press mixture into
13x9-inch baking
pan; sprinkle with
pecans. In small
saucepan, place
remaining 2/3 cup
butter and remaining
1/3 cup brown sugar;
cook over medium
heat, stirring
constantly, until
mixture boils.
Continue boiling,
stirring constantly,
30 seconds, until
sugar dissolves;
drizzle evenly over
pecans and crust.
Bake 17 to 22
minutes until
topping is bubbly
and golden; remove
from oven.
Immediately sprinkle
MINI KISSES
Chocolate over top.
Cool completely in
pan on wire rack;
cut into bars. Makes
about 3 dozen bars.
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