Sweeten Your Treat Recipe Repertoire

Photo: The Hershey Co.

Whether you have leftover Halloween candy or are looking for ideas to add creative twists to jazz up baked goodies throughout this cozy season ahead, these recipes will transform ordinary brownies, cookies, and bars in sweet ways. Reese’s Pieces Peanut Butter Candies lend a savory crunch to brownies, and Hershey bars and more mix in with a chocolaty take on the everyday crispy cereal bar. These cookie recipes are a mash-up of great ideas, like half cookie and half York Peppermint Pattie, or a melty caramel center surprise courtesy of a Rolo candy baked in the cookie. Plus, a sweet-and-salty snack is super easy with Reese’s Pieces in the Chocolate Pretzel Squares, and more ideas would also be great for entertaining.

Reese’s Rocky Road Brownie

Makes 16 Servings | Recipe courtesy of The Hershey Co.

You can transform ordinary brownies with Reese’s Pieces Peanut Butter Candies, crunchy peanuts, and fluffy marshmallows. You can also get creative and add in anything else you may have on hand, like crushed-up cookies, sprinkles, or a drizzle of caramel sauce.

1¼ cups miniature marshmallows
1¼ cups Reese’s baking cups and Reese’s Pieces candy (8.5-ounce pkg.)
½ cup chopped peanuts
1 package brownie mix

1. Grease a 9-inch square baking pan. Stir together marshmallows, baking cups, pieces and peanuts; set aside.
2. Prepare brownie mix according to package directions; spread in prepared pan. Bake 5 minutes less than directed for a 9-inch pan, Spread reserved peanut butter cup mixture over top.
3. Continue baking for an additional 5 minutes or until marshmallows have softened and puffed slightly. Cool completely in pan on wire rack. Using wet knife, cut into squares.

Photo: The Hershey Co.

Double Chocolate Peppermint Pattie Cookies

Makes 24 Cookies | Recipe courtesy of The Hershey Co.

Sometimes the best recipes are a mash-up of other great ideas, like these that are half cookie and half York Peppermint Pattie.

²/₃ cup butter or margarine, softened
1 cup sugar
1 egg
1 tablespoon milk
½ teaspoon vanilla extract
1½ cups all-purpose flour
¹/₃ cup Hershey’s Cocoa
½ teaspoon baking soda
¼ teaspoon salt
1 cup Hershey’s Special Dark Mildly Sweet Chocolate Chips or Hershey’s Semi-Sweet Chocolate Chips
24 York Peppermint Patties, small (1½ inch) (See Cook’s Note)
White decorator’s sugar (optional)

1. Beat butter and sugar in large mixing bowl; add egg, milk, and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda, and salt. Add to butter mixture, blending well. Stir in chocolate chips. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft).
2. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from peppermint patties.
3. Roll dough into 1¼ inch balls. For each cookie, flatten ball slightly and press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet. Using knife edge, gently press star design into surface of each cookie. (If chocolate coating of pattie is broken, the center fondant will melt out during baking). Sprinkle with decorator’s sugar, if desired.
4. Bake 12 to 14 minutes or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Cook’s Note: York Snack Size Peppermint Patties (6 ounces each) may also be used. Roll dough into 1¾ inch balls and flatten to 3½ inch circle. Follow above directions for shaping; bake 14 minutes or until set. Makes 17 (3¼ inch) cookies.

Photo: The Hershey Co.

Kit Kat Piano Brownies

Makes 6 Brownies | Recipe courtesy of The Hershey Co.

By arranging Kit Kat White Wafer Bars with Kit Kat Miniatures on top of a brownie base, you can create a show-stopping dessert. The only sound sweeter than a piano is the crunch of delicious Kit Kat Bars.

1 brownie mix for a 9 x 9-inch baking pan (or use your own recipe)
1 chocolate frosting, store-bought
6 Kit Kat White Wafer Bars (1.5-ounce pkgs.)
12 assorted Kit Kat Miniatures

1. Bake your brownies according to the instructions on the box, or according to the recipe of your choice.
2. Remove brownies from oven. Let stand until brownies are cool. This should take about 30 minutes.
3. Spread frosting on top of brownies, reserving some for the top of the Kit Kat Bar layer. Lightly press Kit Kat White Wafer bars into the frosting, forming two rows (3 bars per row).
4. Spread frosting on the unwrapped Kit Kat Miniatures so that the bottom of the bar is coated. Lightly press them to the top of the Kit Kat White Wafer Bars to form the black piano keys. Allow to set again before serving.

Photo: The Hershey Co.

Brownie Bottom and Kit Kat Cheesecake Bars

Makes 24 Bars | Recipe courtesy of The Hershey Co.

What’s not to love about a bar that is perfectly layered with a moist brownie, crunchy Kit Kat Milk Chocolate Bars, and creamy cheesecake? These are decadent and delicious—and they look elegant, too! Take them over the top and serve on a chilled plate with fresh berries for a gorgeous dessert.

6 tablespoons butter or margarine, melted
1¼ cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour, plus 2 tablespoons
¹/₃ cup Hershey’s Cocoa
½ teaspoon baking powder
½ teaspoon salt
9 Kit Kat Milk Chocolate Bars (1.5 oz each), unwrapped

For the Cheesecake Layer
3 (8 ounces each) packages cream cheese, softened
¾ cup sugar
3 eggs
1 teaspoon vanilla extract

1. Heat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending foil beyond edges of pan. Grease foil.
2. Stir together butter, sugar, and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
3. Bake 20 to 25 minutes or until brownie starts to pull away from side of pan.
4. Meanwhile make cheesecake layer: In a large mixer bowl, beat the softened cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Immediately after removing brownie from oven, place Kit Kat Bars over brownie surface. Spoon cheesecake mixture over bars; spread evenly. Return to oven; continue baking 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool 2 hours. Cover; refrigerate 3 to 4 hours or until bars are thoroughly chilled. Cut into bars. Allow bars to soften slightly before serving. Cover; store leftover bars in refrigerator.

Photo: The Hershey Co.

Rolo Drop Cookies

Makes 36 Cookies | Recipe courtesy of The Hershey Co.

With caramel morsels in the center of each chocolate cookie, you’ll enjoy a chewy surprise with every bite. Sprinkle a pinch of salt over the top of your melted creations for a salty and sweet caramel chocolate sensation.

²/₃ cup butter or margarine, softened
1 cup granulated sugar
1 egg
1 tablespoon milk
½ teaspoon vanilla extract
1²/₃ cups all-purpose flour
¹/₃ cup Hershey’s Cocoa
½ teaspoon baking soda
¼ teaspoon salt
36 Rolo Creamy Caramels with Chocolate Candy

1. Beat butter and sugar in a large mixing bowl. Add the egg, milk, and vanilla, and blend thoroughly.
2. Stir together flour, cocoa, baking soda, and salt. Add to butter mixture, blending well.
3. Refrigerate dough 20 to 30 minutes or until firm enough to handle easily.
4. Meanwhile, heat oven to 350° F. Line cookie sheets with parchment paper or lightly grease. Remove wrappers from 36 caramel candies; set aside.
5. Divide dough into 36 equal balls (about 1 inch each). For each cookie, flatten ball slightly; press caramel candy into dough. Mold dough around candy, loosely closing dough over top of candy piece so part of candy is exposed. Place on prepared cookie sheets.
6. Bake 8 to 10 minutes or just until set. Do not over bake. Cookies will still appear moist in the center but will firm as they cool. Cool several minutes.
7. Slide parchment paper with cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely.

Photo: The Hershey Co.

Hershey’s Chocolate Crispy Bars

Makes 24 Bars | Recipe courtesy of The Hershey Co.

Easily transform an ordinary marshmallow crispy treat into a chocolaty, salty, and sweet snack with Hershey’s Milk Chocolate Bars, Hershey’s Cookies ‘N’ Creme Bars, a package of Hershey’s Milk Chocolate Chips, and crunchy pretzels.

About 8 (1.55 oz. bars) Hershey’s Milk Chocolate Bar and Hershey’s Cookies ‘N’ Crème Bar, desired combination
2 cups Hershey’s Milk Chocolate Chips (11.5-ounce pkg.)
¾ cup (1½ sticks) butter or margarine
9 cups miniature marshmallows (1½ bags each 10 ounces)
7½ cups crisp rice cereal or puffed rice
1½ cups mini pretzels

1. Butter a 13x9x2-inch dish. Line base and sides with parchment paper and butter paper. Set aside. Remove wrappers from candy bars, and break into sections. Combine in desired flavor amounts to get 3 cups candy bar sections. Set aside.
2. Place chocolate chips in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
3. Melt butter in a large saucepan over low heat. Add marshmallows, stirring to coat. As they start to melt, add melted chocolate chips and continue stirring. Gradually start to add cereal, continuing to stir. Stir in about 2¼ cups candy bar sections and 1 cup pretzels, mixing just until coated but not melted. Quickly press mixture into prepared dish. Immediately sprinkle remaining pretzels and candy bar sections over surface, pressing in lightly. (There will be some melting of candy bars). Cool completely.
4. To serve, lift out of pan using parchment paper as handles and place on cutting board. Peel sides down and cut into squares.

Photo: The Hershey Co.

Reese’s Pieces Chocolate Pretzel Square Snack

Yield varies | Recipe courtesy of The Hershey Co.

Salty, sweet and crunchy: What’s not to love? This simple yet delicious snack combines Reese’s Minis Milk Chocolate Peanut Butter Cups and Reese’s Pieces Candies. Even your littlest kitchen helpers can get involved to create these easy bite-size treats that comes together quickly.

Per Square
1 Small waffle pretzel square
1 Reese’s Peanut Butter Cups Mini
3 Reese’s Pieces Candies

1. Heat oven to 200°F. Line a cookie sheet with parchment paper or foil.
2. Place 1 pretzel for each pretzel snack desired on prepared sheet. Top each pretzel with 1 mini peanut butter cup.
3. Bake 2 minutes or until peanut butter cup begins to soften, but not melt. Remove from oven, and top with 3 candies. Cool completely.

Hungry for More?

Check out even more ideas to mix in candy twists that I have highlighted here:

Candy Treat Recipes

Make the most of candy and mix it in these goodies from brownies and cookies to sweet-and-salty pretzel bites.