Putting to use a Christmas gift, Hershey's recipe tin!

This Christmas I received an old fashioned style Hershey's tin filled with 99 recipes in 5 categories. All with some sort of Hershey's product (obviously), be it chocolate chips, Reese's brand peanut butter, candy bars or cocoa powder. There are

My mom's side of the family gets together just a couple times annually and these recipes are perfect for those functions. Typically we get together shortly after the holidays for a Christmas party and again on Independence Day/ 4th of July. This Christmas party I figured I would try a couple recipes from my new Hershey's recipe tin.

From the Desserts section I chose, REESE'S Haystacks, they turned out exactly like the picture showed and to make them festive I sprinkled red and green colored sugar crystals over the still tacky peanut butter melt! *The recipe is as follows (direct from the card):

1 2/3 cups (one 10 ounce package) REESE'S Peanut Butter Chips
1 Tablespoon shortening (do not use butter, margarine, spread or oil)
2 1/2 cups (5 ounce can) Chow Mein noodles

1. Line baking tray with wax paper or parchment paper.
2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Immediately add chow mein noodles; stir to coat.
3. Drop mixture by heaping teaspoons onto prepared tray or into paper candy cups. Let stand until firm. If necessary, cover and refrigerate several minutes until firm. Store in tightly covered container or tin.

* I followed this recipe to a 'T' and found that I did need to reheat in the microwave a total of 30-45 more seconds, stirring after each 15 second interval. I stored mine in a cookie tin as they were to be eaten shortly after cooling and firming. I would suggest a snap tight container for longer keeping.

The other recipe I wanted to try for the party (since there are a lot of young kids) was the Peanut Butter Chips and Jelly Bars. *The recipe is as follows (direct from the card):

1 1/2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup (1 stick) cold butter or margarine
1 egg, beaten
3/4 cup grape jelly
1 2/3 cups (one 10 ounce package) REESE'S Peanut Butter Chips

1. Heat oven to 375°F. Grease 9-inch square baking pan
2. Stir together flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add egg; blend well. Reserve 1 cup miture; press remaining mixture onto bottom of prepared pan. Stir jelly to soften; spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir together reserved crumb mixture with remaining 2/3 cup pb chips; sprinkle over top.
3. Bake 25-30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars

TIP from Hershey: For a whimsical twist on this tried-and-true classic, use cookie cutters to cut out shapes for added fun.

*I followed this one relatively the same except I used about a 1/8th of a cup more jelly than suggested, and I used a glass Pyrex 9-inch square dish for baking. We baked for about 25 minutes. After cooling I wanted to try the cookie cutter tip they mentioned but it was just too crispy to work with my old school tin cutters.


Casandra