Estimated cooking time: 55 minutes

About 3 dozen petit fours.

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY’S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts(optional)
• 2 cups (12-oz. pkg.) HERSHEY’S Mini Chips Semi-Sweet Chocolate
• 3 tablespoons shortening(do not use butter, margarine, spread or oil)
• Sprinkles or decorator’s icing(optional)

• Heat oven to 350°F. Line 9-inch square baking pan with foil; grease foil.

• Stir together butter, sugar and vanilla in bowl.

• Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in walnuts, if desired.

• Spread batter evenly in prepared pan.

• Bake 20 to 25 minutes or until brownie begins to pull away from sides of pan.

• Cool completely in pan on wire rack; refrigerate about 2 hours.

• Using edges of foil, lift brownie out of pan.

• Peel off foil; cut into 1-1/4 inch squares and allow to warm up to room temperature.

• Line tray with wax paper. Melt small chocolate chips and shortening in small heavy saucepan over very low heat.

• Dip each brownie square into melted chocolate, covering completely. (Return to heat if chocolate cools and is hard to coat.)

• Gently tap on side of pan to allow extra chocolate to drip off. Place on prepared tray.

• Allow chocolate to set at room temperature or refrigerate until set (about 30 minutes); decorate as desired. (Sprinkles should be added just before chocolate sets.)

• About 3 dozen petit fours.

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Golden Fruitcake Recipe, made from Natural sun-dried raisins, apricots, walnuts, red and green cherries in a sweet yellow cake.

Estimated cooking time: 65 minutes

Yields:    1 Bundt cake or 2 loaf cakes

• 1 package (1 pound 2.25 ounces) yellow cake mix
• 1 container (8 ounces) sour cream
• 3 eggs
• 2-1/2 cups California raisins
• 1 jar (10 ounces) red maraschino cherries, drained
• 1 jar (6 ounces) green maraschino cherries, drained
• 1 cup chopped dried apricots
• 1 cup broken walnuts

• Heat oven to 350°F.

• Generously grease and flour 12-cup Bundt pan or 2 (8 x 4-inch) loaf pans.

• Combine cake mix, sour cream and eggs in large bowl. Mix at low speed until well combined.

• Beat at medium speed 2 minutes. Stir in remaining ingredients.

• Spoon into greased and floured pan.

• Bake at 350°F for 55 to 60 minutes for Bundt cake or for 50 to 55 minutes for loaf cakes, or until top is deep golden brown.

• DO NOT UNDERBAKE.

• Cool slightly in pan. Remove from pan onto cooling rack.

• Cool completely. Brush top of cake with light corn syrup, if desired.

• Wrap tightly in foil. Store in refrigerator.

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Chocolate Cherry Fudge Recipe from Hershey’s

Estimated cooking time: 40 minutes

Makes About 4 dozen pieces.

• 1/3 cup finely chopped maraschino cherries, well drained
• 1/2 cup (1 stick) butter
• 3-2/3 cups powdered sugar
• 1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
• 1/4 cup evaporated milk
• 1/3 cup pecan pieces
• 1 teaspoon almond extract
• Maraschino cherry halves, well drained (optional)
• Slivered almonds(optional)

• Line 8-inch square pan with foil.

• Lightly press chopped cherries between layers of paper towels to remove excess moisture.

• Place butter in medium microwave-safe bowl.

• Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.

• Microwave at HIGH 1-1/2 minutes; stir vigorously.

• Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.

• Do NOT boil. Stir in chopped cherries, pecans and almond extract.

• Spread mixture into prepared pan. Cover; refrigerate until firm.

• Remove foil; cut into squares.

• Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.

• Serve cold; refrigerate leftover fudge.

  NOTE: For best results, do not double this recipe.

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Estimated Prep Time: 20 min
Cooking Time: 24 min

Christmas Cupcakes Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 can (16 oz.) creamy vanilla ready-to-spread frosting
• MOUNDS Sweetened Coconut Flakes
• Assorted candies such as candy canes, spearmint leaves and TWIZZLERS Strawberry Twists

• Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.

• Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.

• Frost each cupcake with vanilla frosting. Decorate with coconut and candies in various Christmas themes. (Ex. Slice spearmint leaves and place on cupcake surface along with slices of strawberry twists to resemble holly leaves and berries.) About 33 cupcakes.

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