1 cup butter or margarine Chocolate Filling
2 cups packed light brown sugar 1/2 cup butter or margarine
2 eggs 2/3 cup HERSHEY'S Cocoa
1 tsp vanilla extract 1/2 cup sugar
1/2 tsp powdered instant coffee (optional) 1 can (14 oz.) condensed milk
3 cups quick-cooking oats 1 1/2 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped walnuts, divided
Directions:
Heat oven to 350o. In large mixer bowl cream butter and brown sugar until light and fluffy. Add eggs, vanilla and instant coffee, if desired; beat well. Combine oats, flour, baking soda, salt and 1 cup walnuts; gradually add to creamed mixture. (Batter will be stiff; stir in last part by hand.) Remove 2 cups dough; set aside. Press remaining dough evenly over bottom of jelly-roll pan, 15 1/2 x 10 1/2 x 1 inch.
Chocolate Filling:
In medium saucepan over low heat melt butter. Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.
Spread filling evenly over oatmeal mixture in pan. Sprinkle remaining 1/2 cup nuts over top. Bake 25 minutes or until top is golden (chocolate will be soft). Cool completely; cut into bars. Makes about 4 dozen bars.
1/2 cup butter or margarine, melted
1 cup sugar
1tsp vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts
Creamy Brownie Frosting (optional, recipe below)
Directions:
Heat oven to 350o. Grease square pan, 9 x 9 x 2 inches. In large mixing bowl blend melted butter, sugar and vanilla. Add eggs; using spoon, beat well, Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in walnuts. Spread into prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool; frost with creamy brownie frosting. Cut into squares. About 16 brownies.
Creamy Brownie Frosting
3 Tbs butter or margarine, softened
3 Tbs HERSHEY'S Cocoa
1 Tbs light corn syrup or honey
1/2 tsp vanilla extract
1 cup confectioners' sugar
1 to 2 Tbs milk
Directions:
In small mixing bowl cream butter, cocoa, corn syrup and vanilla. Add confectioners' sugar and milk; beat to spreading consistency. Makes about 1 cup frosting.
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
3 cups quick or old fashioned oats, uncooked
1 cup chopped walnuts
1 pkg. (12 oz.) Nestle butterscotch flavored morsels
Directions:
Preheat oven to 375oF. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large mixer bowl, beat butter, sugar, brown sugar, eggs and vanilla extract until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch. Drop cookies using a tablespoon onto ungreased cookie sheet. Bake 7-8 minutes for chewier cookies; 9-10 minutes for crisper cookies. Makes about 4 dozen cookies.
2 1/2 cups Walnuts
1 cup sugar
1/2 cu water
1 tsp cinnamon
1 1/2 tsp vanilla extract
1 tsp salt (optional)
Directions:
Heat walnuts in an oven at 350o for 15 minutes stirring often. Let them cool while cooking sugar.
Cook sugar, water, cinnamon, and salt, to soft ball stage (236o with a candy thermometer) without stirring, or take spoon and put some mixture into a cup of water to see if you can form a soft ball. Remove from heat; add vanilla and walnuts, stir gently until mixture becomes creamy. Turn out onto greased plate of cookie sheet. Separate the nuts and cool.
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