2014 PA Preferred Chocolate Cookies Brownies Bars Winning Recipes

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1 1 st Place Jenny Huffman Kimberton Community Fair Chester County, PA Chocolate Raspberry Upside Downs 3/4 cup butter 3/4 cup powdered cocoa 1 1/4 cups sugar 2 tsp vanilla extract 2 eggs 1/2 cup white daisy pastry flour 1/2 cup dark raspberry chocolate chips Cream Cheese Filling 8 ounces cream cheese 1/3 cup sugar 1 tsp vanilla extract 1 egg 2 tsp seedless raspberry jam Glaze Topping 3 tbsp raspberry jam 1 cup powdered sugar DIRECTIONS Preheat oven to 325 degree. Spray muffin tin with non-stick spray. Mix batter in ingredients with electric mixer. In a separate bowl, mix cream cheese filling ingredients. Spoon 1 teaspoon batter into bottom of muffin pan and spread around. Spoon in a layer of cream cheese filling and spread around with spoon. Top with 1 teaspoon of batter spread it around. Bake 15 to 20 minutes. Cool in pan and remove. Place cupcakes upside down on serving platter. Make glaze: Warm jam over low heat and stir in powdered sugar until smooth. Top with glaze and garnish as desired with fresh raspberries.

2 2 nd Place Christy Frackman West Lampeter Community Fair Lancaster County, PA White Chocolate Lemon Streusel Bars 1 can (14 ounces) sweetened condensed milk 1/2 cup lemon juice 1 teaspoon freshly grated lemon peel 2 cups (12 ounces) white chocolate chips, divided 2/3 cup butter, softened 1 cup packed light brown sugar 1 1/2 cups all-purpose flour 1 1/2 cups quick cooking oats 3/4 cup toasted pecan pieces 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 teaspoon shortening Combine sweetened condensed milk, lemon juice and lemon peel in medium bowl, set aside. Measure out 1/4 cup and 1/3 cup white chips; set aside. Add remaining white chips to lemon mixture. Beat butter and brown sugar on medium speed in large bowl until well blended. Stir together flour, oats, pecans, baking powder and salt; add to butter mixture, blending well. Set aside 1 2/3 cups oat mixture. Add egg to remaining oats mixture, blending until crumbly; press onto bottom of prepared pan. Gently spoon lemon mixture on top, spreading evenly. Add reserved 1/3 cup of white chips to reserved oats mixture. Sprinkle over lemon layer, pressing down lightly. Set the oven temperature at 350 degrees. Bake minutes or until lightly browned. Cool in pan on wire rack. Place remaining 1/4 cup white chips and shortening in small microwave safe bowl. Microwave on medium (50%) for 30 seconds or until chips are melted and mixture is smooth. Drizzle over bars. Allow drizzle to set. Cut into bars. Yield: 24 servings

3 3 rd Place Olivia Knab Hollidaysburg Communiity Fair Blair County Chocolate Chip Brownies Brownie 1 cup milk chocolate chips 1 1/4 cups semisweet chocolate chips 1 cup cinnamon chips 1 cup butter 3/4 cup light brown sugar 3 eggs 1 cup quick oats 1/2 teaspoon vanilla extract 1 cup chopped almonds 2 1/2 cup flour 1 (14 ounce) can condensed milk plus one tablespoon milk Directions Pre- heat oven to 350 degrees. Mix quick oats, brown sugar, and flour in large mixing bowl. Add butter until mix is crumbly. Mix eggs with vanilla extract and add to your mixture. Blend well. Stir in chocolate chips, cinnamon chips, and almonds. Reserve 1 1/2 cup of your mixture. Press remaining crumb mixture onto bottom of 9 X 13 inch pan and bake at 350 degrees. For 10 minutes. Remove from oven, pour condensed milk, and milk evenly over hot crust. Sprinkle reserved crumb mixture evenly over top. Return to the oven and bake for an additional minutes or until golden brown. Remove from oven and let cool. And cut into hearts. Top each heart with chocolate frosting. Chocolate frosting 1/2 cup butter flavored Crisco 1/2 cup cocoa 1/2 cup softened butter 1/4 cup milk 1 pound confectioner s sugar 1 teaspoon vanilla Beat Crisco and butter until smooth. Slowly add confectioner s sugar, cocoa alternated with milk, and vanilla until smooth.

4 4 th Place Ben Shughart New Cumberland County Agriculture Expo Cumberland County Cookies and Cream Bars Ingredients 28 cream-filled sandwich cookies (like Oreos), divided 10 tbsp butter, divided 4 oz white chocolate chips 1 cup granulated sugar 2 large eggs 1 large egg yolk 2 tsp vanilla extract 1/2 cup milk 1 1/2 cups all-purpose flour 1/4 tsp salt 1/2 white chocolate chips Instructions Preheat oven to 325 degrees. Line a 9 x9 inch pan with aluminum foil. Coarsely chop 10 cookies and set aside. Place the remaining 18 cookies in a food processor and process them until they re fine crumbs. Melt 4 tbsp butter in the microwave and then toss the melted butter with the cookie crumbs. Press the cookie crumbs into the bottom of the prepared pan in an even layer. Combine the 4 oz white chocolate chips and the remaining 6 tbsps of butter in a microwave-safe bowl and microwave them 30 seconds. Stir together until smooth. If the mixture separates, continue to stir gently until it comes back together. Let sit at room temperature until barely warm. In a large bowl, whisk together the sugar, eggs, milk, and vanilla extract. Add the melted white chocolate and whisk it in. Finally, add the flour, salt, and stir until the flour is almost incorporated. Add the white chocolate chips, most of the chopped cookies, and stir until everything is well-mixed. Scrape the batter into the prepared pan and sprinkle with the remaining chopped cookies. Cover the pan loosely with foil for the first 30 minutes to prevent the top

5 from getting too brown. Bake at 325 degrees for about minutes, until puffed, light brown around the edges and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely at room temperature, then remove from the pan using the foil as handles. Cut into small squares to serve and store leftovers in an airtight container at room temperature. 2

6 5 th Place Hannah Toomey Schnecksville Community Fair Lehigh County Passion for Brownies Brownie 1/2 cup semi-sweet chocolate chips 3/4 cup sugar 1 1/2 oz. unsweetened chocolate 1 tsp vanilla 2/3 cup butter 2/3 cup flour 2 tbsp baking cocoa 4 Oreos, coarsely broken 2 eggs Topping 1/4 cup butter, softened 1 1/2 cup powdered sugar 1/ 1/2 oz. cream cheese 1/3 cup chopped macadamia nuts 1 tsp milk 1/4 cup dark chocolate chips 1 1/2 tbsp passion fruit puree 2 tbsp heavy cream Preheat oven to 350 degrees F. In microwavable bowl, combine first three brownie ingredients. Microwave 1 minute, stir until smooth. Stir in baking cocoa. Set aside. In large bowl, whisk together 2 eggs, sugar, and vanilla. Slowly whisk chocolate mixture into egg mixture. Add flour and Oreos. Stir until blended. Pour into greased 8-inch square pan. Bake for minutes. Cool. In small bowl, beat 1/4 cup butter and cream cheese. Add powdered sugar, milk and passion fruit puree; beat until blended and fluffy. Spread over cooled brownies. Sprinkle macadamia nuts over topping. Combine dark chocolate chips and heavy cream; microwave 30 seconds and stir until smooth. Drizzle chocolate over nuts. Makes 12 servings. Store in the refrigerator.

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