Lori's Recipe Finds: hershey

Found of Hershey

1. Remove wrappers from milk chocolates. Place milk chocolates and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.
2. Remove wrappers from caramel filled milk chocolates. Using about 1 tablespoon milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Roll in pecans; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperture about 5 minutes before eating. 10 truffles. Note: Recipe may be multiplied. * 3/4 cup HERSHEY'S MINI KISSES Brand Milk Chocolates may be substituted for HERSHEY'S KISSES Brand Milk Chocolates.

Found on Hersheys

1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
About 48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates, unwrapped
Powdered sugar

1. Heat oven to 350°F. Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.
2. Bake 8 to 10 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired. About 4 dozen cookies.

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