I can't decide which of these delicious Hershey's Chocolate Recipes I want to make for my dinner party this weekend. Oh, well I guess I have to make all 5! With chocolates mood enhancing properties we will all be feeling the love!

The Best Smore's Cookies

4 HERSHEY'S Milk Chocolate Bars (1.55 oz. each) 2 to 3 full-size graham cracker sheets 1-1/4 cups miniature marshmallows 3/4 cup (1-1/2 sticks) butter or margarine , softened 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1 cup graham cracker crumbs 1 teaspoon baking powder 1. Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease. Unwrap chocolate bars; break into small pieces. Break graham crackers into pieces about 1/2 to 1 inch in size. Stir together chocolate bar pieces, graham cracker pieces and miniature marshmallows; set aside. 2.Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat until thoroughly blended. Stir together flour, graham cracker crumbs and baking powder. Gradually blend into butter mixture. Stir in chocolate bar mixture (batter will be stiff).Drop dough by heaping tablespoons onto prepared cookie sheets. 3. Bake 9 to 11 minutes or until cookie is set and edges are lightly browned. (Marshmallow will melt out along edges of cookies.) Place cookie sheet on wire rack; cool slightly (about 1 minute). Use edge of knife or spatula to push melted marshmallow back to edges of cookie. Cool several minutes; slide parchment paper and cookies off cookie sheet to wire rack. Cool completely; peel cookies from paper. Makes about 22 large cookies. 1/4 cup marshmallows can be set aside to press into cookie surfaces just before baking, if desired.

REESE'S Peanut Butter Temptations

About 40 REESE'S Peanut Butter Cups Miniatures or 12 (0.75 oz. each) REESE'S Peanut Butter Cups, quartered 1/2 cup (1 stick) butter or margarine, softened 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup REESE'S Creamy Peanut Butter 1 egg 1/2 teaspoon vanilla extract 1-1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt . 1. Heat oven to 375°F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups. 2. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. 3. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten. 4. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan. About 3-1/2 dozen cookies.
KISSES Chocolate Fluted Cups

1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate. 24 HERSHEY'S KISSES Brand Milk Chocolates. PEANUT BUTTER FILLING (recipe follows)
1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups. 2. Place chocolate chips in small 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, just until chips are melted when stirred. With small brush, coat inside of paper cups with melted chocolate. 3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups. 4. Prepare PEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece. About 24 servings.
- PEANUT BUTTER FILLING
- 1 cup REESE'S Creamy Peanut Butter 1 cup powdered sugar 1 tablespoon butter or margarine, softened Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling
Double Kisses Fudge Tuffles
28 HERSHEY'S KISSES Brand Milk Chocolates *
2 tablespoons plus 2 teaspoons whipping cream
10 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel. 1 Cup ground Pecans
1. Remove wrappers from milk chocolates. Place milk chocolates and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.

2. Remove wrappers from caramel filled milk chocolates. Using about 1 tablespoon milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Roll in pecans; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperture about 5 minutes before eating. 10 truffles.
Hershey's Best Fudge

4 cups sugar

1 jar (7 oz.) marshmallow creme

1-1/2 cups (12-oz. can) evaporated milk

1 tablespoon butter or margarine

2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

1 HERSHEY'S Milk Chocolate Bar (7 oz.), broken into pieces

1 teaspoon vanilla extract

3/4 cup slivered almonds, toasted and coarsely chopped* (optional)

1. Line 9-inch square pan or 13x9x2-inch pan with foil, extending foil over edges of pan.

2. Stir together sugar, marshmallow creme, evaporated milk and butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil, stirring constantly, 7 minutes.

Remove from heat; immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla and almonds, if desired.

3. Pour mixture into prepared pan; cool until firm. Use foil to lift fudge from pan; peel off foil. Cut into 1-inch squares. Store in tightly covered container. About 5 dozen pieces or about 4 pounds.

* To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

NOTE: For best results, do not double this recipe.

Credit/Source: Hershey's