Almond Roca Cookie Bars
1/2 cup white granulated sugar
1/2 cup brown sugar
1 cup butter
1 egg yolk
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
Blend sugars thoroughly with butter, egg yolk, vanilla. Stir in flour and salt.
Spread dough on to a 10 x 15 jelly roll pan. Bake at 325 oven for 15-20 minutes or until light brown. Remove from oven and while hot, sprinkle on 1 1/4 cup chocolate chips and spread them over baked dough. Sprinkle 1/4 cup almonds or walnuts over chocolate.
When cold, cut into serving pieces.
48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Milk Chocolates with Almonds
1 cup (2 sticks) butter or margarine , softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
CHOCOLATE DRIZZLE (recipe follows)
1 Heat oven to 375°F. Remove wrappers from chocolates.
2 Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
3 Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare CHOCOLATE DRIZZLE; drizzle over each cookie. Makes 48 cookies.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate and 1 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Kathy Ellebruch (new wine club member 12/16)