ROCKY ROAD BROWNIES
Ingredients

• 1-1/4 cups miniature marshmallows
• 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• 1/2 cup chopped nuts
• 1/2 cup (1 stick) butter or margarine
• 1 cup sugar

• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Directions

1. Heat oven to 350°F. Grease 9-inch square baking pan.

2. Stir together chocolate chips, marshmallows and nuts; set aside. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until melted. Add sugar, eggs and vanilla; beat with spoon until well blended. Add flour, cocoa, baking powder and salt; stir until well blended. Spread batter in prepared pan.

3. Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely in pan on wire rack. Using wet knife, cut into squares. About 20 brownies.

RICH COCOA CRINKLES

•  2 cups granulated sugar
• 3/4 cup vegetable oil
• 3/4 cup HERSHEY"S cocoa or HERSHEY"S SPECIAL DARK cocoa
• 4 eggs
• 2 teaspoons vanilla extract
• 2-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Powdered sugar

Directions

1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.

2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.

3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough

into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie

sheet.

4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops

are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely