Hershey

1-12 cups Breyers® vanilla ice cream , divided 12 cup fresh or frozen strawberries sliced 14 cup HERSHEY'S SIMPLY 5 Syrup , divided 3 tablespoons almond milk , divided 12 cup fresh or frozen blueberries1. Place 12 cup vanilla ice cream, strawberries, 2 tablespoons syrup and 1 tablespoon almond milk in blender container. Cover; blend until thick and smooth. Pour into glass. 2. Rinse blender container. Place 12 cup ice cream and 1 tablespoon almond milk in container. Cover; blend until smooth. Gently spoon on top of strawberry layer; do not stir. 3. Repeat process with blueberries, remaining ice cream, syrup and almond milk. Gently spoon on top of vanilla layer. Garnish with whipped cream and additional fruit, if desired. Serve immediately. Makes 1 (about 2-12 cup) serving. Breyers® is a registered trademark of Unilever.

5 eggs , separated 18 teaspoon salt WARM CHOCOLATE SAUCE (recipe follows) 1 cup sliced or slivered almonds , toasted* 1 cup sugar plus 1 tablespoon , divided 34 cup butter (1-12 sticks) 12 cup HERSHEY'S Cocoa 1. Heat oven to 375°F. Grease bottom of 9-inch springform pan; line bottom with foil. Place cooled almonds in bowl of food processor with 1 tablespoon sugar; process until finely ground. 2. Melt butter in small saucepan; cool slightly. Stir in cocoa; cool. 3. Beat egg yolks with 34 cup sugar in large bowl until pale yellow. Add chocolate mixture and salt; mix well. Stir in almonds. 4. Beat egg whites until foamy. Graduallly add remaining 14 cup sugar, beating until stiff but not dry. Add about one-fourth beaten egg whites to chocolate mixture; stir until well blended. Gradually fold remaining egg whites into chocolate. Pour into prepared pan. 5. Bake 40 to 45 minutes or until set. Cool 10 minutes in pan on wire rack. Unmold and carefully peel off foil. Cool completely. Serve with WARM CHOCOLATE SAUCE. About 12 servings. WARM CHOCOLATE SAUCE 13 cup packed light brown sugar 2 tablespoons HERSHEY'S Cocoa 1 teaspoon potato starch 34 cup evaporated milk 14 cup (12 stick) butter Stir together sugar, cocoa and potato starch in small saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture thickens. Add butter; stir until melted. Cool slightly. About 1-13 cups sauce. * To toast almonds: Heat oven to 350°F. Place almonds in single layer on baking sheet or in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until light brown. Cool completely.

1 cup butter or margarine (2 sticks) 2 cups sugar 2 teaspoons vanilla extract 4 eggs 34 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1 cup all-purpose flour 12 teaspoon baking powder 14 teaspoon salt 1 cup chopped nuts (optional) CREAMY BROWNIE FROSTING (optional, recipe follows)1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. 2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to 2-12 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. 3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare and frost brownie with CREAMY BROWNIE FROSTING, if desired. Cut into bars. Makes about 24 brownies. CREAMY BROWNIE FROSTING 6 tablespoons butter or margarine, softened 6 tablespoons HERSHEY'S Cocoa 2 tablespoons light corn syrup or honey 1 teaspoon vanilla extract 2 cups powdered sugar 2 to 4 tablespoons milk Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. Makes 1-23 cups frosting.

12 cup HERSHEY'S Syrup HERSHEY'S Syrup Additional 4 cups ice cream (1 qt.) (any flavor) 2 cups crisp rice cereal 13 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips 1. Butter 9-inch pie plate. 2. Place syrup and chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Remove 14 cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture, stirring until well coated; cool slightly. 3. Using back of spoon, press mixture evenly on bottom and up sides of prepared pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is firm. Spread one-half of ice cream into crust; spoon chocolate sauce over layer. Top with scoops of remaining ice cream. Cover; return to freezer until serving time. Drizzle with additional chocolate syrup just before serving. Makes 8 servings. VARIATION: COCONUT-CEREAL CRUST: Decrease cereal to 1-34 cups; add 12 cup MOUNDS Sweetened Coconut Flakes.

1 package crisp chocolate wafers (9 oz.) 1 package vanilla instant pudding and pie filling mix (4-serving size) 1 cup milk 3 tablespoons HERSHEY'S Cocoa , divided 1 tub frozen non-dairy whipped topping (8 oz.) , thawed and divided HERSHEY'S HUGS Brand Candies and HERSHEY'S KISSES Brand Milk Chocolates (garnish)1. Combine pudding mix and 2 tablespoons cocoa in small bowl. Add milk; beat on low speed of mixer until smooth and thickened. Fold in 1 cup whipped topping, blending well. 2. Spread about 1 tablespoon pudding mixture onto top of each chocolate wafer; put wafers together in stacks of 4 or 5. On foil, stand wafers on edge to make one long roll. Wrap tightly; refrigerate 5 to 6 hours. 3. Sift remaining 1 tablespoon cocoa over remaining 2-12 cups whipped topping; blend well. Unwrap roll; place on serving tray. Spread whipped topping mixture over entire roll. Remove wrappers from candies; place on roll to garnish. To serve, slice diagonally at 45° angle. Cover; refrigerate leftover dessert. Makes 12 servings. Related Recipes

12 cup butter or margarine (1 stick) , softened 14 cup REESE'S Creamy Peanut Butter 1 cup granulated sugar 1 cup packed light brown sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 14 teaspoon salt 1-23 cups REESE'S Peanut Butter Chips (10-oz. pkg.) 12 cup HERSHEY'S Syup or HERSHEY'S SPECIAL DARK Syrup1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. 2. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. 3. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect. 4. Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. Makes about 24 brownies.

12 cup butter (1 stick) , softened 23 cup sugar plus 12 cup , divided 4 eggs , separated 1 cup all-purpose flour 14 cup HERSHEY'S Cocoa 1-12 teaspoons baking powder 14 teaspoon cream of tartar 12 cup milk 12 teaspoon vanilla extract 14 cup pecans chopped1. Heat oven to 325°F. Grease and flour two 9-inch round baking pans. 2. Beat butter and 23 cup sugar in large bowl until fluffy. Add egg yolks; beat well. Stir together flour, cocoa and baking powder; add alternately with milk to butter mixture, beating until well blended. Spread batter into prepared pans. 3. Beat egg whites and cream of tartar in medium bowl until frothy. Gradually add remaining 12 cup granulated sugar and vanilla, beating until stiff peaks form. Carefully spread egg white mixture over cake batter in pans. Sprinkle pecans on top. 4. Bake 25 to 30 minutes or until meringue is golden. Cool 10 minutes. Loosen edges; gently invert onto wire racks. Remove pans. Place a second wire rack on cake bottoms; invert again so meringue sides are up. Cool completely. 5. Place one cake layer on serving plate, meringue side up. Prepare COCOA CREAM FILLING; spread on top of meringue. Top with remaining cake layer, meringue side up. Makes 12 servings. COCOA CREAM FILLING 2 tablespoons butter 14 cup HERSHEY'S Cocoa 12 cup granulated sugar 13 cup light cream 14 teaspoon vanilla extract 13 cup powdered sugar 1. Melt butter in small saucepan over low heat; add cocoa. Cook, stirring constantly, until thickened. Add granulated sugar and light cream; cook and stir until smooth. Remove from heat; stir in vanilla. 2. Gradually add powdered sugar, stirring until well blended. About 34 cup filling.

13 cup almonds chopped 1 can sweetened condensed milk (not evaporated milk) (14 oz.) 12 teaspoon almond extract 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates 4 eggs 1-12 cups all-purpose flour plus 13 cup , divided 1 cup maraschino cherries chopped , drained 2 cups sugar 1 cup butter or margarine (2 sticks) 34 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa1. Heat oven to 350°F. Generously grease 13x9x2-inch baking pan. 2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-12 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes. 3. Meanwhile, whisk together remaining 1 egg, remaining 13 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven. 4. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars. About 48 bars.

DOUBLE CHOCOLATE CUPCAKES (recipe follows) VANILLA BUTTERCREAM FROSTING (recipe follows) Red and blue food color TWIZZLERS PULL 'N PEEL Candy in red, white and blue1. Prepare DOUBLE CHOCOLATE CUPCAKES; cool completely. 2. Prepare VANILLA BUTTERCREAM FROSTING. Divide evenly into three bowls; tint one bowl red and another blue. Frost cupcakes so that you have 4 each of red cupcakes, blue cupcakes and white cupcakes. 3. Cut each candy piece into three equal lengths. Unpeel one end into individual strands down to the center of the candy. 4. Just before serving press unpeeled end of candy piece into the center of each cupcake. Makes 12 cupcakes. DOUBLE CHOCOLATE CUPCAKES 1-12 cups all-purpose flour 34 cup sugar 1 teaspoon baking soda 12 teaspoon salt 1 cup water 2 tablespoons vegetable oil 1 tablespoon white vinegar 1 teaspoon vanilla extract 3 sections (12 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar, melted 1. Heat oven to 350°F. Line 12 muffin cups (2-12 inches in diameter) with paper or foil bake cups. 2. Stir together flour, sugar, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until batter is smooth. Blend in melted chocolate. Divide batter evenly into prepared muffin cups. 3. Bake 16 to 18 minutes or until wooden pick inserted in center of cupcakes comes out clean. Remove from pan to wire rack. Cool completely. VANILLA BUTTERCREAM FROSTING: Beat 10 tablespoons softened butter or margarine in large bowl until creamy. Gradually add 7-12 cups (2 lbs.) powdered sugar, 12 cup milk and 2 teaspoons vanilla extract, beating to spreading consistency (additional milk may be needed). About 4 cups frosting.

Life is sweeter with the classic taste of Hershey’s Syrup. Treat yourself to this genuine chocolate-flavored goodness by adding Hershey’s Syrup to ... FAVORITE