Hershey Recipes: 7 Decadent Desserts You Can’t Resist

Introduction: Why Hershey’s Chocolate Makes the Perfect Dessert Base

Have you ever wondered why Hershey’s chocolate is a staple in so many dessert recipes? The secret lies in its rich, creamy texture and versatile flavor profile, making it an ideal ingredient for creating mouthwatering treats. Whether you’re a seasoned baker or a newbie in the kitchen, these 7 decadent Hershey recipes are guaranteed to satisfy your sweet cravings.

In this post, we dive into a chocolate lover’s dream, featuring recipes that range from the classic Hershey’s chocolate cake to innovative creations like s’mores brownies and chocolate peanut butter bars. We’ll provide step-by-step instructions, ingredient lists, and helpful tips to ensure your desserts come out perfect every time. Plus, we’ve included nutritional information and health-conscious alternatives for those looking to indulge without overdoing it.

Ready to embark on a chocolatey adventure? Let’s get started!

7 Decadent Hershey Recipes to Try Today

1. Hershey’s Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup Hershey’s cocoa powder
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Time:

• Prep: 15 minutes
• Cook: 35 minutes
• Total: 50 minutes

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
4. Gradually mix in the boiling water; the batter will have a runny consistency.
5. Pour the batter evenly into the prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake sit in the pan for 10 minutes before moving it to a wire rack to finish cooling.

Tip: For an even richer cake, add a cup of chocolate chips to the batter.

2. Hershey’s S’mores Brownies

Ingredients:

• 1 box (18.3 ounces) brownie mix + required ingredients (eggs, oil, water)
• 6 full-size Hershey’s milk chocolate bars
• 1 cup graham cracker crumbs
• 1-1/2 cups mini marshmallows

Time:

• Prep: 10 minutes
• Cook: 30 minutes
• Total: 40 minutes

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
2. Follow the package instructions to make the brownie batter, then pour half into the baking dish.
3. Layer 4 of the Hershey bars on top of the batter, followed by the graham cracker crumbs and mini marshmallows.
4. Spread the rest of the brownie mixture over the top in an even layer.
5. Bake for 27 to 30 minutes, or until a toothpick inserted in the center reveals a few moist crumbs.
6. Once cooled, top with the remaining 2 Hershey bars (broken into pieces) and more mini marshmallows.

Tip: Broil the brownies for 1-2 minutes at the end to get the marshmallows extra toasty (but watch closely!).

3. Hershey’s Chocolate Peanut Butter Bars

Ingredients:

• 1 cup peanut butter
• 1 cup (2 sticks) butter, softened
• 2 cups powdered sugar
• 3 cups graham cracker crumbs
• 2 cups Hershey’s milk chocolate chips
• 2 tablespoons shortening

Time:

• Prep: 20 minutes
• Chill: 1 hour
• Total: 1 hour 20 minutes

Instructions:

1. In a large bowl, beat together peanut butter and butter until smooth. Gradually mix in powdered sugar until fully combined.
2. Stir in graham cracker crumbs until the mixture is evenly mixed. Press into an ungreased 9×13-inch pan.
3. In a microwave-safe bowl, melt the chocolate chips and shortening in 30-second intervals, stirring until smooth. Pour the melted chocolate over the peanut butter base and smooth it out evenly.
4. Refrigerate until set (about 1 hour). Cut into bars before serving.

Tip: For added crunch, sprinkle chopped peanuts on top of the chocolate layer before refrigerating.

4. Hershey’s Chocolate Cheesecake

Ingredients:

• 1-1/2 cups chocolate cookie crumbs (such as Oreo crumbs)
• 1/4 cup melted butter
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 1/4 cup Hershey’s cocoa powder
• 1 teaspoon vanilla extract
• 3 eggs
• 1 (12-ounce) package Hershey’s milk chocolate chips, melted and cooled
• 1 cup heavy cream
• 1/4 cup powdered sugar

Time:

• Prep: 30 minutes
• Cook: 1 hour
• Chill: 4 hours
• Total: 5 hours 30 minutes

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Mix cookie crumbs and melted butter in a small bowl, then press into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the cream cheese, sugar, cocoa, and vanilla until smooth. Incorporate the eggs individually, mixing thoroughly after each one.
4. Stir in melted chocolate until blended. Pour over the crust.
5. Bake for 50-55 minutes or until the center is almost set. Cool completely.
6. Whip the heavy cream and powdered sugar until stiff peaks form, then spread over the cooled cheesecake. Chill for at least 4 hours.

Tip: Garnish with chocolate shavings or fresh berries before serving.

5. Hershey’s Chocolate Chip Cookies

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups Hershey’s milk chocolate chips
• 1 cup chopped nuts (optional)

Time:

• Prep: 15 minutes
• Cook: 10 minutes per batch
• Total: 25 minutes per batch

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Combine flour, baking soda, and salt in a small bowl. Set aside.
3. Beat butter, granulated sugar, brown sugar, and vanilla until creamy. Crack in the eggs one by one, making sure to beat well between each addition.
4. Gradually beat in the flour mixture. Stir in chocolate chips and nuts (if using).
5. Scoop out rounded spoonfuls of dough and place them on baking sheets without greasing.
6. Bake for 8-10 minutes or until golden brown. Cool on the baking sheets for 2 minutes, then transfer to wire racks.

Tip: For chewier cookies, substitute half of the butter with shortening.

6. Hershey’s Chocolate Fondue

Ingredients:

• 1 cup heavy cream
• 2 cups Hershey’s milk chocolate chips
• 1 teaspoon vanilla extract
• Assorted dippers (strawberries, banana slices, marshmallows, pretzels, etc.)

Time:

• Prep: 10 minutes
• Cook: 5 minutes
• Total: 15 minutes

Instructions:

1. In a medium saucepan, heat the heavy cream over medium heat until hot but not boiling.
2. Take off the heat and mix in the chocolate chips until completely melted and silky.
3. Stir in vanilla. Transfer to a fondue pot or serving bowl.
4. Serve with assorted dippers.

Tip: Add a tablespoon of flavored liqueur (like Grand Marnier or Kahlúa) to the fondue for an extra kick.

7. Hershey’s Hot Chocolate

Ingredients:

• 1/4 cup Hershey’s cocoa powder
• 1/4 cup sugar
• 4 cups milk
• 1/2 teaspoon vanilla extract
• Whipped cream or marshmallows (optional)

Time:

• Prep: 5 minutes
• Cook: 10 minutes
• Total: 15 minutes

Instructions:

1. Combine the cocoa powder and sugar in a medium saucepan, whisking them together.
2. Gradually add 1/2 cup milk, whisking until smooth.
3. Stir in remaining milk and cook over medium heat until hot (do not boil).
4. Remove from heat and stir in vanilla. Serve topped with whipped cream or marshmallows.

Tip: For a richer drink, substitute whole milk with half-and-half.

Nutritional Information

Each of these indulgent treats comes with its own nutritional profile. Here are some general tips for mindful indulgence:

• Hershey’s Chocolate Cake: A slice contains around 350 calories. Reduce sugar by using a sugar substitute, or replace half the oil with applesauce for a lighter version.
• S’mores Brownies: About 250 calories per brownie. Opt for dark chocolate bars and low-sugar marshmallows to cut down on added sugars.
• Chocolate Peanut Butter Bars: Approximately 200 calories per bar. Use natural peanut butter and reduce the powdered sugar to make them slightly healthier.
• Chocolate Cheesecake: A slice has around 500 calories. Use light cream cheese and skip the whipped cream topping to save on calories.
• Chocolate Chip Cookies: Each cookie has about 120 calories. Swap out some of the flour with oats for added fiber.
• Chocolate Fondue: Approximately 150 calories per serving (without dippers). Use semi-sweet chocolate chips to reduce sugar content.
• Hot Chocolate: One cup contains roughly 200 calories. Use unsweetened almond milk and a natural sweetener like honey for a lighter version.

Healthier Alternatives for Hershey’s Recipes

Want to enjoy these desserts guilt-free? Try these easy swaps:

1. Flour: Replace up to half of the all-purpose flour with whole wheat flour for added fiber.
2. Sugar: Reduce sugar by 1/3 in most recipes without affecting texture. As a substitute, consider using natural options such as honey, maple syrup, or stevia.
3. Butter: Substitute half or all of the butter with unsweetened applesauce or mashed bananas to cut fat and calories.
4. Milk: Use low-fat milk or plant-based alternatives (like almond or oat milk) for lighter versions of creamy desserts.
5. Chocolate Chips: Opt for dark chocolate chips (70% cocoa or higher), which have less sugar and more antioxidants than milk chocolate.

Serving Suggestions

Make your Hershey desserts even more special with these serving tips:

• Hershey’s Chocolate Cake: Dust with powdered sugar and serve with a dollop of whipped cream and fresh berries.
• S’mores Brownies: Pair with a scoop of vanilla ice cream and drizzle with chocolate syrup.
• Chocolate Peanut Butter Bars: Serve alongside a tall glass of cold milk for a classic combination.
• Chocolate Cheesecake: Garnish with a raspberry coulis or caramel sauce.
• Chocolate Chip Cookies: Dunk in a glass of milk or enjoy with a scoop of ice cream for an extra treat.
• Chocolate Fondue: Arrange dippers on a platter with separate pots of white and dark chocolate fondue for variety.
• Hot Chocolate: Add a peppermint stick for a festive touch or sprinkle with cinnamon for extra warmth.

Common Mistakes to Avoid

1. Overmixing the Batter: For cakes and cookies, overmixing can lead to dense or tough textures. Mix just until ingredients are combined.
2. Using Cold Ingredients: Ensure dairy ingredients (eggs, butter, cream cheese) are at room temperature to achieve a smooth batter.
3. Not Preheating the Oven: Always preheat the oven for even baking.
4. Overbaking: Check doneness a few minutes before the recommended time to avoid dry desserts.
5. Incorrect Substitutions: Stick to tested ingredient swaps unless you know they work (e.g., not all sugar substitutes are 1:1 replacements).

Storing Tips for Hershey’s Desserts

Keep your desserts fresh with these storage tips:

• Cakes and Brownies: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Cheesecake: Cover with plastic wrap and refrigerate for up to 5 days.
• Chocolate Peanut Butter Bars: Store in the fridge for up to 2 weeks in an airtight container.
• Cookies: Keep in a cookie jar at room temperature for up to a week, or freeze for up to 3 months.
• Fondue: Leftover fondue can be refrigerated and reheated gently with a splash of milk.
• Hot Chocolate: Refrigerate any leftovers and reheat gently over the stove or in the microwave.

Conclusion: Embrace the Decadence!

These Hershey recipes are perfect for satisfying any chocolate craving. Whether you’re baking for a special occasion or simply treating yourself, each recipe is designed to delight. Share your creations with friends and family, or enjoy them all by yourself—no judgment here!

Got a favorite Hershey dessert not listed here? Share it with us in the comments below. Happy baking!

FAQs

Q: Can I use Hershey’s cocoa powder in place of unsweetened cocoa powder?
A: Yes, Hershey’s cocoa powder is unsweetened and interchangeable with other brands of unsweetened cocoa powder.

Q: How can I make these recipes gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend (like almond or oat flour). Check all other ingredients (like cookie crumbs or graham crackers) for gluten-free alternatives.

Q: Can I make these recipes vegan?
A: Yes! Replace butter with coconut oil or vegan butter, use flax eggs instead of regular eggs, and choose dairy-free chocolate chips and milk alternatives.

Q: How do I prevent my brownies from sinking in the middle?
A: Avoid overmixing the batter and make sure you don’t open the oven door too soon during baking.

Q: Can I make any of these ahead of time?
A: Absolutely! Most of these desserts (especially cheesecakes, brownies, and cookies) taste even better the next day as the flavors meld. Just store them properly.