Sweet Spell: 3 Halloween Recipes with Hershey’s Chocolate!

1. HERSHEY'S Brownie Cemetery Cake

Ingredients:
• 1 package (about 19 oz.) brownie mix
• 1 can (16 oz.) vanilla ready-to-spread frosting
• 1 tablespoon HERSHEY'S Cocoa
• 4 HERSHEY'S Cookies n Crème Kisses
• 4 HERSHEY'S Kisses Brand Milk Chocolates
• 5 (1.55 oz. each) HERSHEY'S Cookies 'n' Creme Bars, divided
• 5 (Snack Size) HERSHEY'S N More Chocolate Bars
• 1 tube (4.25 oz.) orange decorating icing
• 1 cup sweetened coconut flakes
• Green food color

Directions:
1. Line 8-inch square baking pan with foil, allowing foil to extend over sides; grease foil. Prepare, bake and cool brownie mix as directed on package.
2. Invert brownie onto large tray; remove foil. Stir frosting and cocoa in small bowl until well blended. Frost sides and top of brownie.
3. Press unwrapped HERSHEY'S Cookies n Crème Kisses upside down in all 4 corners of brownie. Place HERSHEY'S KISSES Brand Milk Chocolate on top of each HERSHEY'S Cookies n Crème Kisses. Unwrap 2 HERSHEY’S Cookies ‘n Crème bars; break into 12 pieces. Press each upright piece, near edge, around outside of brownie to resemble a fence.
4. Unwrap HERSHEY’S N More bars; holding upright, cut top of each bar at angle on one end to resemble tombstones. Pipe letters "R.I.P." on flat side of each bar with orange icing.
5. Combine coconut, 1/2 teaspoon water and a few drops green food color in small bowl. Toss with fork until evenly tinted. Spread over top of brownie. Press tombstones into brownie.
6. Unwrap remaining HERSHEY’S Cookies `n’ Crème bars; break and arrange to fit around base of brownie, making path and steps to cemetery.

Click here to see the recipe for Witches' Hat Chocolate Cupcakes.

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Witches' Hat Chocolate Cupcakes

Ingredients:
• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1-2/3 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1-1/3 cups water
• ORANGE CREAM FILLING (recipe follows)
• HERSHEY’S KISS as the hat

Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Beat butter, sugar, eggs and vanilla in large bowl on high speed of mixer for 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill muffin cups 2/3 full with batter.
3. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
4. Prepare ORANGE CREAM FILLING. Cut 1-1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving. Makes 2-1/2 dozen cupcakes.

ORANGE CREAM FILLING
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup marshmallow crème
• 1-1/4 cups powdered sugar
• 1/2 to 1 teaspoon freshly grated orange peel
• 1/2 teaspoon vanilla extract
• 2 to 3 teaspoons orange juice
• Red and yellow food color (optional)

Directions:
1. Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.
2. Gradually add orange juice and food color, if desired, beating to desired consistency. About 1-1/3 cups filling.

 

Click here to see the recipe for Spellbinding Banana Fudge Pops.

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Spellbinding Banana Fudge Pops

Ingredients:
• 1 ripe, medium banana
• 1-1/2 cups orange banana juice
• 1/2 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk
• 6 paper cold drink cups (5 oz. each)
• 6 wooden popsicle sticks

Directions:
1. Slice banana into blender container; add juice. Cover; blend until smooth. Add sugar and cocoa; cover and blend well. Add evaporated milk; cover and blend.
2. Pour mixture into cups. Freeze about 1 hour; insert popsicle sticks into fudge pops. Cover; freeze until firm. Peel off cups to serve. Makes 6 pops.