Whether your Christmas 2020 celebrations involve hosting an all-night party or just an intimate dinner, Hershey’s India has got just the fix to keep the festive spirit soaring. Christmas is all about cakes, cookies and snacks. Savor some sweet treats with some easy Hershey’s recipes to celebrate Christmas with all your loved ones:
Process:
Butter ramekins and keep aside
In a bowl, mix butter, sugar, eggs, vanilla essence, flour, almond flour, Hershey’s Cocoa Powder along with the raisins and tutti frutti mix. Add HERSHEY’S Chocolate Flavoured Syrup and mix until blended.
Pour the batter in the ramekins and place on a baking tray.
Bake at 160 C for 10 minutes, until the tops are firm and cracked but the chocolate beneath is hot and gooey.
Dust with icing sugar and drizzle Hershey’s Caramel Flavoured Syrup and serve hot.
Process:
Place a Hershey’s Kisses Milk Chocolate in the bottom of a chilled cocktail glass
Mix all the chocolate martini ingredients in a cocktail shaker with ice, shake and then strain and pour into a cocktail glass and serve
Process:
Preheat the oven at 175°C.
Beat butter, castor sugar, mango pulp, brown sugar, vanilla extract in large bowl until well blended.
Stir together flour, Hershey’s Cocoa Powder, baking soda, baking powder and salt; add to butter mixture, beating until blended.
Stir in coconut, candied mango and oats; drop by heaping teaspoons onto ungreased cookie sheet (you can dust flour on baking sheet).
Bake for 8-10 minutes into preheated oven.
Cool slightly; press chocolate egg onto the center of each cookie, if desired.
Remove from cookie sheet to wire rack. Cool completely.
Note: If you wish to add eggs, then add 2 eggs by replacing baking powder.
For Garnish
½ cup whipped cream
1 tbsp Hershey’s Cocoa Powder
1 stick cinnamon
sugar – ¼ cup
Process:
In a saucepan add milk, fresh cream, red chilli and bring it to a boil.
Strain it in a bowl. Add cinnamon powder, nutmeg powder, salt, Hershey’s Cocoa Powder and mix will.
Pour it in serving glass and garnish with whipped cream, Hershey’s Cocoa Powder, cinnamon stick.
Ingredients
For Cooking
1 Cup Hershey’s Chocolate Syrup
½ Cup Oats
For Mixing
½ Cup Hershey’s Cocoa Powder
8 Medjool Dates, de-seeded & chopped
¼ Cup Cashew nuts, chopped
¼ Cup Oats
2 tbsp Hershey’s Chocolate Spread
Process:
Heat a pan on medium-low flame. Add chocolate syrup and let it warm up a little. Now add oats and cook till it reaches to a thick doughy consistency.
Turn off the flame and let it cool for 5mins take out this mixture in a mixing bowl.
To this mixture add all the other ingredients and mix well. Line a dish or tray with butter paper and take out the mixture in the dish.
Spread mixture evenly in the dish and let it set in refrigerator for 1-2hrs. Remove the dish from refrigerator and take out the brownie.
Cut into squares. Drizzle chocolate syrup on top and serve.
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