Mars Unveils the Real Chocolate Relief Act

(BUSINESS WIRE)--Americans could use some relief and are looking for reasons to smile. To help, Mars Snackfood US announced today the creation of the Mars Real Chocolate Relief Act™, a nationwide effort to bring sweet smiles to millions of Americans via free, full-sized samples of Mars real chocolate, product discounts and coupons along with the proclamation of Free Chocolate Fridays™. Now through September, Mars will give away as many as seven million full-size packages of its M&M’S®, SNICKERS®, MILKY WAY®, TWIX®, DOVE®, and 3 MUSKETEERS® brand chocolate in the United States.

TGIFCF!

As part of the campaign, every week through the end of September, Mars will give away a quarter-of-a- million full-size packages of real chocolate on Free Chocolate Fridays. Americans can claim one of 250,000 full-value coupons each Friday beginning on May 8 at 9 a.m. EST by visiting RealChocolate.com. Coupons, which will be mailed to consumers, will be distributed on a first-come, first-serve basis and are redeemable for any full-size Mars real chocolate product. The coupons will be limited to one per person, per week.

"Brands like M&M'S, SNICKERS, DOVE Chocolate, TWIX, Milky Way and 3 MUSKETEERS are loved by Americans," said Michele Kessler, vice president, Mars Snackfood US. "That's why we've created the Mars Real Chocolate Relief Act. It's our way of giving Americans a small treat during challenging times."

A Commitment to Being Real

Another reason for people to smile is that Mars remains committed to its industry-leading stance of using only 100 percent cocoa butter in its U.S. chocolate products, even in this challenging environment. As a privately-held company, Mars has the freedom to invest in the highest quality, real, authentic chocolate.

"Mars Snackfood US chocolate brands do not compromise on the purity and authenticity of chocolate by diluting it with a cocoa butter substitute," Kessler added. "Remember, if it's Mars, it's real chocolate."

Mars Helps NYC Score Some Real Chocolate Relief

Today, Mars kicked off this effort by spreading sweet smiles to more than 1 million Americans:

* In New York City, Neil Patrick Harris joined spokescandies Red and Yellow and Mars associates to announce Free Chocolate Fridays and hand out nearly 20,000 packages of candy outside of the M&M’S WORLD® store in midtown Manhattan.

“America could use a reason to smile right now,” said Neil Patrick Harris. “From New York City to Hollywood, I want to invite everyone to come down to M&M’S World in Manhattan today and help Mars and me introduce the Real Chocolate Relief Act. If you can’t make it, please go to RealChocolate.com and help spread the word about Free Chocolate Fridays. We want as many people to enjoy some sweet relief as possible.”

* Similar events, including distribution of full-sized packages of candy, were also held at the M&M’S World stores in Las Vegas and Orlando.
* A full-page print ad appeared in today’s edition of the USA Today that featured a full-value coupon for any Mars real chocolate product.

To learn more about the Real Chocolate Relief Act™, Free Chocolate Fridays™ or Mars’ commitment to real chocolate, visit www.RealChocolate.com.

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Elegantly Easy, Wickedly Delicious Dark Chocolate Bark With Figs And Nuts

(NAPSI)-Impress that special person in your life with a healthy taste of decadent Dark Chocolate Bark with Figs and Nuts. If you're new to bark, this chocolate candy ranks as one of the easiest and tastiest confectionary treats.

Simply melt chocolate in the microwave, stir in some chopped golden Calimyrna or dark purple Mission Figs and some chopped nuts, and spread the mixture on a foil-lined sheet. Chill and break into pieces. So easy, it's hard to believe. Variations abound--drizzling white chocolate over the top, sprinkling with toasted almonds or, for fig lovers, sprinkling additional chopped figs on top--all the variations are delicious. Wrap in festive cellophane with a decorative ribbon for a celebration or keep in an airtight container for everyday enjoyment.

The news keeps getting better. Dark chocolate is loaded with health-promoting antioxidants. Add to this the fact that California dried figs and nuts are great sources of dietary fiber and other essential nutrients and you have a treat that shows you care about healthy eating and know how to make it taste good. Indulge your sweet tooth, but remember that a little piece goes a long way. Share the recipe with friends and family and let everyone in on the treats that treat you well.

Valley Growers' Store is a great place to order figs throughout the year, and the Web site is a wealth of kitchen-tested recipes. Visit www.valleyfig.com.

Dark Chocolate Bark with Figs and Nuts

8 ounces bittersweet (not unsweetened) chocolate baking bar, broken into small pieces

½ cup stemmed and chopped (⅓ inch) Blue Ribbon Orchard Choice or Sun-Maid Figs

½ cup chopped (⅓ inch) salted or lightly salted mixed nuts*

2 ounces white chocolate, broken into small pieces

Melt bittersweet chocolate as package directs. Stir figs and nuts into melted chocolate. Spread on foil-lined baking sheet to thickness of about ¼-inch. Chill until firm, about 30 minutes. For white chocolate drizzle, melt white chocolate as package directs. Scrape into small plastic bag; seal bag. Snip tiny hole in corner of bag. Squeeze bag to drizzle chocolate over bark. (Or dip teaspoon in chocolate and drizzle over bark.) Chill 30 minutes or until firm. Peel bark off foil and break into irregular 1½- to 2-inch pieces. Store in airtight container at room temperature. Makes 24 to 28 pieces.

*Or chopped, toasted almonds, hazelnuts, pecans, pistachios, cashews, walnuts or a combination.

Fig Almond Bark Variation:

Omit mixed nuts and white chocolate. Increase chopped figs to 1 cup. Melt bittersweet chocolate as directed above and stir in figs. Spread on foil as directed. Immediately sprinkle ½ cup toasted sliced almonds over chocolate. Press almonds into warm chocolate with back of spoon to secure. Chill and break into pieces as directed.

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How Do You Fondue?

(BUSINESS WIRE)--With the hectic bustle of the holiday season in full swing, The Melting Pot fondue restaurant (http://meltingpot.com) offers tips for holiday entertaining, fondue-style, that can keep the host mingling with guests and out of the kitchen.

“Fondue is a fun and interactive experience, which makes it the perfect holiday party activity,” says Shane Schaibly, manager of culinary development for The Melting Pot. “Most people have a fondue pot, whether it’s left over from the disco days or a new wedding gift, and can easily throw together a great meal to share with friends.”

Fondue dishes range from easy cheese appetizers and complete dinner entrées to chocolate desserts. Chef Schaibly offers the following tips to make each course at home.

Cheese fondue

1. Chill your cheese. Shredding cheese when it’s cold ensures the pieces maintain similar sizes and prevents clumping, which can lead to lumpy fondue.

2. Dust lightly in flour. This ensures the fondue reaches a smooth consistency. Use one tablespoon of flour for every two ounces of cheese. Gluten-free dieters can replace the flour with cornstarch.

3. Be a smart matchmaker. Keep cheeses from the same region together, as their flavors will naturally complement each other. Including only two or three varieties will allow each flavor to come through without being overpowered or lost.

Entrée options

1. Ensure the oil is the right temperature. Oil is the traditional cooking style and is still best for batter-dipped proteins. But it can be quite temperamental. If the oil is too hot, it will cook the outside of the protein but leave the inside raw. If it isn’t hot enough, it won’t fully cook the protein. Aim for 350° F, and test with a food thermometer.

2. Dry the dippers. Any water on the food will cause oil to pop, so make sure the vegetables are dry before dipping.

3. Be health-conscious. Vegetable bouillon is a low-sodium, low-fat, high-flavor alternative to oil. It’s also more forgiving because if a piece of meat isn’t done to perfection, it can be dipped back in for an extra minute or two.

4. Experiment with other cooking styles. Some other cooking styles available are coq au vin, a blend of burgundy wine and vegetable stock with chopped vegetables, and mojo, a garlic and citrus flavored broth. Both are similar to bouillon in their forgiving cooking times and go well with a wide range of protein choices.

Dessert

1. Use a double boiler to melt the chocolate. This is a delicate process. If any water makes it into the top bowl, the chocolate will become grainy and lumpy and will be unusable.

2. Melt it in the microwave. Place penny sized pieces into a round, microwave safe container and nuke for 30 seconds at a time at medium heat. Between warmings, stir the chocolate completely until it becomes fluid and then transfer to a fondue pot.

3. Set it on fire. Flambéing is a fancy trick that is easy enough for beginners to do and certain to impress the dinner crowd. Use one tablespoon of high-proof liquor (The Melting Pot uses Bacardi 151) and light it in a fireproof container, then pour it into the fondue. A sprinkling of cinnamon will sparkle like fireworks.

Dippers

1. Small dippers work best. They must be bite-size; too small and they’ll fall off the skewer, too large and cooking times increase.

2. Choose the dippers. Cheese fondue is best accompanied by assorted breads (pumpernickel, French baguette, rye), vegetables (carrots, celery, cauliflower), or fruit (apples, grapes). But if the local bakery has a family favorite, use it! If the kids don’t like cauliflower, leave it out!

3. Prep proteins the day before. If meats are on the menu, be sure to marinate them the day before so they can absorb plenty of flavor. Small raviolis are also a nice entrée selection and don’t take long to cook.

4. Prepare for dessert. Dessert accompaniments are the easiest to select, mostly because everything tastes great when dipped in chocolate. The Melting Pot offers marshmallows, cheesecake, pound cake, strawberries, bananas, pineapples and brownies. Fruits, sturdy cakes and cookies are a good choice here, as well as Rice Krispies® Treats.

“Sharing a pot of fondue is a great way to slow down and connect with the people you care about,” says Schaibly. “It’s easy to make because there aren’t any hard and fast rules in fondue. If it tastes great, it was done right.”

For more tips and complete recipes, take a look at The Melting Pot’s recently-released first cookbook. Available in the restaurants, “Dip Into Something Different – A Collection of Recipes from Our Fondue Pot to Yours,” features signature recipes for the restaurant’s most popular fondue dishes, salads and accompanying cocktails.

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The Recipe for Bite-sized Holiday Baking

(ARA) - The holidays supply an endless array of mouth-watering treats. Miniature versions of favorite desserts are perfect for holiday entertaining, especially when grouped together on a dessert buffet. This season try bite-sized, scrumptious cookies and candies to share new flavors with your friends and family.

Instead of baking massive batches of cookies, your dessert buffet can inspire awe with three to five bite-sized versions of different types of desserts -- an array of small cookies, candies, bars and cupcakes.

It is easy to make existing recipes bite size -- simply cut bars into one-inch square portions or prepare cookies in smaller shapes and reduce the bake time accordingly. Feel free to experiment with recipes that feature trendy or unusual flavors since the small treats are perfect for first-time tastings and give nibblers permission to sample more than just one. And, of course, use only the best ingredients, such as real butter and premium chocolate because you only celebrate the holidays once a year.

For inspiration, visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter and you’ll receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from nationally acclaimed pastry chef Gale Gand.

The following bite-sized recipe from America's Dairy Farmers pairs coffee with a buttery chocolate layer that kicks up these rich, cheesecake-like Espresso Chocolate Squares.

Espresso Chocolate Squares
Makes two dozen bars

Ingredients:

Crust:
1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips

Filling:
1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs

Glaze:
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder

Directions:
Preheat oven to 350 F. Line a 9-by-13-inch baking pan with foil; butter bottom of foil. Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or two knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.

Glaze
Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cut into bite-sized squares.

Cover and store bars in refrigerator for up to 1 week.

Courtesy of ARAcontent

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Vote for the Dessert You Want to See for the Holidays

The aroma of freshly baked pumpkin pie fills the air today. Now that the dessert is taken care of, do you need help with the turkey?

There are many sites available to assist you with those last minute questions about how to cook a turkey. Pick one and enjoy the reading.

Just remember to make sure the bird is cooked thoroughly and that it has a chance to rest after it comes out of the oven.

Happy Thanksgiving from the staff and friends of the Fayette Front Page. Guess it's time to dig into the turkey, dressing and all the trimmings. Save room for the dessert.

Do you want a recipe for some out of this world bread pudding or a chocolate mock pecan pie? Send us an email with your vote. We've sampled both of these recipes and they are both worthy of preparing over the holidays.

Send your vote to: editor@fayettefrontpage.com

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Healthful Breakfast Treats Let You Wake Up To Paradise

(NAPSI)-More and more Americans are waking up to a nutritious, delicious fact: Eating macadamia nuts every day can improve blood cholesterol levels, according to a study conducted at a leading university.

Macadamia nuts are cholesterol-free and provide protein, fiber, vitamin B6, thiamine, magnesium, copper, selenium, phosphorus and manganese. What's more, research suggests that nuts contain naturally occurring plant compounds, or phytochemicals, which may also be good for your health.

To help you enjoy macadamia nuts all day long, the experts at Hershey offer these recipes for a breakfast or brunch with a tropical flair:

TROPICAL PARADISE SCONES

3¼ cups all-purpose flour

½ cup sugar

1 tablespoon plus 1 teaspoon baking powder

¼ teaspoon salt

1 cup Mounds® Sweetened Coconut Flakes

1 cup Hershey's® Premier White Chips

½ cup Mauna Loa® Macadamia Nut Baking Pieces

2 cups chilled whipping cream

2 tablespoons fresh lime juice

2 to 3 teaspoons freshly grated lime peel

2 tablespoons butter, melted

Additional sugar

Heat oven to 375° F. Lightly grease 2 baking sheets. Stir together flour, ½ cup sugar, baking powder and salt in large bowl. Stir in coconut, white chips and macadamia nuts. Stir whipping cream, lime juice and lime peel into flour mixture, stirring just until ingredients are moistened. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar. Bake 15 to 20 minutes or until lightly browned. Serve warm or cool. 24 scones.

WHITE CHIP AND MACADAMIA NUT COFFEE CAKE

Crumb Topping (recipe follows)

6 tablespoons butter or margarine, softened

¾ cup granulated sugar

¾ cup packed light-brown sugar

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

1¼ cups milk

1 egg

1 teaspoon vanilla extract

White Drizzle (recipe follows)

Heat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Prepare Crumb Topping; set aside. Beat butter, granulated sugar and brown sugar until well blended. Stir together flour, baking powder and cinnamon; beat into butter mixture. Gradually add milk, egg and vanilla, beating until thoroughly blended. Pour ½ batter into prepared pan; top with ½ Crumb Topping. Gently spread remaining batter over topping. Sprinkle remaining topping over batter. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely. Prepare White Drizzle; drizzle over cake.

Crumb Topping: Combine ⅔ cup packed light-brown sugar, ½ cup all-purpose flour, 6 tablespoons firm butter or margarine, 1 cup Hershey's® Premier White Chips and ½ cup Mauna Loa® Macadamia Nut Baking Pieces in medium bowl. Mix until crumbly.

White Drizzle: Beat together ¾ cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon softened butter and ¼ teaspoon vanilla extract. If necessary, add additional milk ½ teaspoon at a time until of desired consistency.

12 to 16 servings.

You can find more information and recipes online at www.hersheys.com.

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Take A Break And Indulge

Complimentary samples of Dessert Truffles will be given away around the country for two hours in November.

(NAPSI)-When life gets hectic, it's often hard to find some time for a quick break in your day. Whether it's to pick up a cup of coffee, grab a sandwich or enjoy a 10 minute massage, it's important to remember to take some time for yourself. Despite the current economy, you can still find ways to indulge yourself without making an unexpected dent in your wallet.

On Thursday, November 20th, Godiva will help you take a break from your daily routine and satisfy your sweet tooth at no cost. In honor of Truffle Month, the Chocolatier is hosting "Truffle Break" from 1:00-3:00 p.m. Chocolate lovers can go into any boutique nationwide for complimentary samples.

Godiva will be sampling its newest truffle line, European Dessert Truffles. The exclusive collection, available for a limited time only, allows you to select your favorite dessert from the best of European pastry and confection.

Godiva's chef chocolatiers have masterfully reinterpreted six desserts as decadent truffles--Lemon Chiffon Cake, Caramelized Apple Tarte, Crème Brûlée, Chocolate Soufflé, Bananas Foster and Black Forest Torte. For the first time, these desserts are brought together in one unique experience.

Visit www.Godiva.com for a list of Godiva boutiques nationwide.

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Planning A Sports Party That Will Score With Your Guests

(NAPSI)-Hosting a successful sports party involves more than fun and games. Fortunately, a little bit of planning can help to remove much of the stress and help you create a party that will be a hit with your guests. Here are some tips:

• When it comes to televisions on the day of the big game, more really is better. Set up as many TV sets as you have available around the party area.

• Have at least one space reserved for guests who aren't interested in the game and would like a quieter place to talk.

• You can also set up one room with a television for serious sports fans who don't want to be distracted by conversation.

• Plan on plenty of beverages and don't forget the nonalcoholic options such as juices, waters and sodas.

• If you feel you have to decorate, think in terms of team colors, balls, uniforms and pennants. But don't knock yourself out. Most eyes will be more impressed by the clear reception on your television.

• Have lots of paper towels, napkins and stain cleaner handy in the event things get really exciting.

• Don't prepare recipes that will keep you locked in the kitchen all night. You should enjoy the game and the party, too.

• Keep the food simple and portable. Think buffet items, appetizers and snacks.

For example, you might want baked potato skins, pizza slices and a variety of chips and dips. Plus, there's always cheese and crackers, cold cuts and sandwich fixings so guests can build their own. Don't forget raw vegetables and pieces of fruit.

If you are looking for a snack that's heart healthy and satisfying, consider macadamia nuts. They are a source of monounsaturated fat, which, when eaten regularly as part of a heart-healthy diet, may help displace sources of cholesterol-raising saturated fats in the diet.

In addition to their great taste, nuts are cholesterol free and contain important nutrients including protein and fiber. They can also be a delicious way to get vitamins such as B6 and thiamine and minerals like magnesium, copper, selenium, phosphorus and manganese.

While they're tasty on their own, they can also serve as the key ingredient in an elegant snack aimed at your guests' sweet tooth:

MACADAMIA TOFFEE CRUNCH

Ingredients:

1 cup Hershey's® Special Dark® Chocolate Chips or Hershey's® Premier White Chips

½ cup Mauna Loa®

Macadamia Baking Pieces

¾ cup (1½ sticks) butter

¾ cup sugar

3 tablespoons light corn syrup

Directions:

1. Line 8- or 9-inch square or round pan with foil, extending foil over edges of pan; butter foil. Stir together baking chips and nuts. Reserve 2 tablespoons baking chip and nut mixture; sprinkle remaining chip mixture over bottom of prepared pan.

2. Combine butter, sugar and corn syrup in medium-heavy saucepan; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture boils. Cook and stir until mixture turns a light caramel color (about 15 minutes).

3. Immediately pour mixture over chip and nut mixture in pan, spreading evenly. Sprinkle reserved 2 tablespoons chip mixture over surface. Cool. Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place. Makes 1 pound of candy.

To learn more, visit www.hersheys.com.

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Bars And Brownies Made With Macadamia Nuts Are Nutritious And Delicious

(NAPSI)-Here's mouthwatering news: You can give family and friends decadent desserts with good-for-you nuts in them.

Macadamia nuts are a concentrated source of monounsaturated fat, which, when eaten regularly, may help displace sources of cholesterol-raising saturated fats in the diet.

In addition to their great taste, the nuts are cholesterol free and contain important nutrients including protein and fiber. They're also a delicious way to get vitamins such as B6 and thiamine, and minerals including magnesium, copper, selenium, phosphorus and manganese. What's more, research suggests that nuts contain naturally occurring plant compounds, or phytochemicals, which may have health benefits as well.

Here are two recipes you may care to try:

CHUNKY MACADAMIA BARS

¾ cup (1½ sticks) butter or margarine, softened

1 cup packed light brown sugar

½ cup granulated sugar

1 egg

1 teaspoon vanilla extract

2⅓ cups all-purpose flour

1 teaspoon baking soda

1¾ cups (10-oz. pkg.) Hershey's® Mini Kisses® Brand Milk Chocolates, divided

¾ cup coarsely chopped Mauna Loa® Macadamia Nuts

Vanilla glaze (recipe follows)

Heat oven to 375°F. Beat butter, brown sugar and granulated sugar in large bowl until fluffy. Add egg and vanilla; beat well. Add flour and baking soda; blend well. Stir in 1 cup baking pieces and nuts; press into ungreased 13x9x2-inch baking pan. Sprinkle with remaining ¾ cup chocolates. Bake 22 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Drizzle vanilla glaze over top; allow to set. Cut into bars. About 24 bars.

Vanilla glaze: Combine 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon vanilla extract in small bowl; stir until smooth. About 1/3 cup glaze.

SUPREME CHOCOLATE SAUCEPAN BROWNIES

1 cup (2 sticks) butter or margarine

2 cups sugar

½ cup Hershey's® Cocoa

4 eggs, beaten

⅔ cup all-purpose flour

½ teaspoon salt

¼ teaspoon baking soda

2 teaspoons vanilla extract

2 cups (12-oz. pkg.) Hershey's® Special Dark® Chocolate Chips or Hershey's® Semi-Sweet Chocolate Chips

½ cup Mauna Loa® Macadamia Baking Pieces

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in vanilla, chocolate chips and nuts. Spread in prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not underbake. Cool completely in pan on wire rack. Cut into bars. About 24 brownies.

You can find more information and a variety of recipes online at www.hersheys.com.

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The Super Snack Couple: Pretzels and Chocolate

(ARA) - Quick -- what packs antioxidants, nutrients like magnesium, calcium and copper, fiber and grains while satisfying sweet and salty cravings and serving as a convenient, portable treat? It’s a match made in snacking heaven: the pairing of pretzels and chocolate.

Even better, there are scores of potential partnerships that bring out the best of both foods, depending on the type of chocolate and pretzel and any embellishments. Pretzel and chocolate fans of all ages can satisfy their hankering by picking up a snack at their local supermarket. Pretzel Dips from Snyder’s of Hanover, for example, are available in milk chocolate, white chocolate, special dark chocolate and chocolate peanut butter and have quickly become a hot product line.

For those who want to try their hand at home, chocolate and pretzel snacks are also easy to make. Indeed, the biggest challenge is deciding what match-up to try first.

* Sticking with Tradition: Visit any candy store or bake sale and you’re likely to see perennially popular chocolate-dipped pretzel rods. They are simple to create. First, slowly melt the contents of one bag of chocolate chips or melting discs (milk, dark or white chocolate all work well) in a double boiler or in a microwave-safe bowl. Be careful when handing hot chocolate around youngsters. Next, using small tongs or holding on to the edge on the side, lower the bottom 2/3 of the pretzel rod into the melted chocolate and twist the rod until it’s coated with the chocolate. Finally, lay the rod on wax paper and let the chocolate set. Optional: After the chocolate sets slightly but does not harden, roll the rod in the topping of your choice, like sprinkles, miniature candies, colored sugar, mini-marshmallows cut in half or chopped peanuts.

* Decadent Double Dipping: For an even more indulgent treat, twirl pretzel rods in peanut butter first, then dip or roll in melted chocolate. Or dip pretzels in warm caramel, roll in chopped nuts and dip in melted chocolate. Finish with a drizzle of melted white chocolate.

* Bark Better Than Bite: Mix instead of dip. Put pretzels (minis and homestyle work well) in a zippered plastic bag. Break the pretzels using the palm of your hand or a wooden spoon and set aside. Melt chocolate chips (again, any variety/flavor) using a microwave or double boiler and stir until smooth. Add pretzel pieces to the pot or bowl and mix well. Pour the mixture into a jelly roll pan and spread with a metal spatula or the back of a spoon until even. Place in the refrigerator to harden for at least a half hour. When ready to eat or serve, remove the bark from the fridge and break the bark into pieces (irregular or jagged sizes are fine). Refrigerate again in an airtight container. Optional: Add chopped nuts or candies for extra variety.

* Seasons Eatings: For the holidays, Snyder’s of Hanover has developed a special pretzel wreath recipe that’s perfect for serving or bringing as a gift. Slowly melt chocolate chips over low heat in a small saucepan or in a microwave-safe bowl and stir until smooth. Line a cookie sheet with waxed paper and place five mini-pretzels in a circle shape, with the bottom of the pretzels -- the end that has one hole -- on the outside of the ring. Take one pretzel at a time from the circle and dip the side halfway into the melted chocolate. Then place it back into the circle. Form a second layer by dipping five additional pretzels, one by one, in the chocolate. Place them over the newly formed wreath, so that coated holes overlap two bottom pretzels. Decorate with desired toppings, while the coating is still soft. Refrigerate until coating is firm, about 15 minutes.

If you’re willing to part with them, chocolate-covered pretzels make ideal gifts for the holidays or special occasions. Once chocolate is set and hardened, wrap pretzels in cellophane or plastic wrap and secure with a festive bow. Or carefully fill a glass jar with pretzels, cover and decorate the top with ribbons, bows or fabric. Pretzels will keep at least a month when sealed or refrigerated, but it’s likely they won’t last that long.

For more delicious pretzel recipes visit snydersofhanover.com.

Courtesy of ARAcontent

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Homemade Baked Goods Even Better With Macadamia Nuts

(NAPSI)-Few things say "I'm thinking of you" at holiday time like homemade cookies and shortbread. Here are two recipes, each made with that nifty nut, the macadamia.

CHOCOLATE SNOWBALL COOKIES

Ingredients:

1 cup (2 sticks) butter or margarine, softened

¾ cup packed light-brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

½ cup Hershey's® Special Dark® Chocolate Cocoa or Hershey's® Cocoa

1 teaspoon baking powder

¼ teaspoon baking soda

3 tablespoons milk

¾ cup finely chopped Mauna Loa® macadamia nuts or almonds

¾ cup Heath Bits 'O Brickle Toffee Bits

Powdered sugar

Directions:

1. Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits.

2. Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350° F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar. Makes about 4 dozen cookies.

KISSABLES® CHOCOLATE CANDIES MACADAMIA SHORTBREAD

Ingredients:

1 cup (2 sticks) butter, softened

⅓ cup packed light-brown sugar

2½ cups all-purpose flour

½ cup coarsely chopped Mauna Loa® Dry Roasted Macadamias

½ cup Hershey's® Kissables® chocolate candy in red, green and white colors

½ cup powdered sugar

2 teaspoons milk

Directions:

1. Heat oven to 350° F.

2. Beat butter and brown sugar in large bowl until creamy. Gradually mix in flour and macadamia nuts. Knead mixture until it holds together and can be pressed into a ball.

3. Divide dough into 4 portions. Shape dough on a lightly floured surface into four 10-inch long rolls. Place on ungreased cookie sheet. Make a ¼-inch deep grove down the center of each roll. Cut each roll diagonally into 1-inch slices, but do not separate slices. Press 3 to 4 chocolate candies into groove of each slice.

4. Bake 30 to 35 minutes or until surface and edges are lightly browned. Cool 10 minutes on cookie sheet on wire rack. Recut slices; cool completely.

5. Stir together powdered sugar and milk; stir until smooth. If necessary, add additional milk, ½ teaspoon at a time, until desired consistency. Drizzle over cookies; allow drizzle to set.

Makes about 3 dozen cookies.

For these and other recipes, visit www.hersheys.com.

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Saying Yes To Dessert While Staying True To A Healthier Diet

CC Note: Perfect! We give this story our famous four chocolate covered strawberry rating!

(NAPSI)-For many of us, a meal is not complete without a sweet ending. Fortunately, eating a healthier diet does not mean having to give up desserts.

Choose all your ingredients carefully and make a few simple substitutions, and it's easier than you might imagine to create tasty, decadent treats with significantly less calories and fat. Here are a few tips to help:

• Use low-fat sour cream or plain yogurt in place of sour cream.

• Try low-fat versions of half-and-half or cream cheese to reduce fat.

• Use egg substitute in place of fresh eggs to lower calories and fat, or use two egg whites in place of one whole egg.

• Choose recipes with cocoa; it is naturally fat-free.

• Select fresh or frozen fruit for a sweet ending to the day. Serve with fat-free whipped topping and a few toasted nuts for a special touch.

• Traditional recipes for such mouthwatering desserts as cheesecake and Bananas Foster have a high share of calories from sugar and fat. By substituting Karo Lite Syrup for original Karo syrup, you can easily reduce calories. This simple substitution can work in a variety of your favorite Karo recipes with the same great results.

Although Karo Lite Syrup is great for most dessert recipes, for best results in candy and no-bake cereal bars, use original Karo Light or Dark Corn Syrup.

Here are two tantalizing, guilt-free recipes to try the next time you are looking for a little sweet treat:

Lite Frozen Chocolate Cheesecake Pie

Prep Time: 10 minutes

Freeze Time: 6 to 8 hours

Yield: 8 servings

½ cup Karo Lite Syrup

½ cup fat-free half-and-half

1/3 cup semisweet chocolate chips

2 tablespoons cocoa

2 tablespoons sucralose sweetener

1 tablespoon sugar

1 package (8 ounces) fat-free cream cheese, softened, cut into cubes

1 teaspoon vanilla

11/2 cups (4 ounces) reduced- calorie whipped topping

1 9-inch chocolate cookie crumb crust

1. Heat syrup and half-and-half in a microwave-safe container for one minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.

2. Blend on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.

3. Pour into crust. Cover and freeze for at least six hours. Remove from the freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped topping and cocoa, if desired.

Recipe Tip: For a Mocha Pie, stir two teaspoons instant coffee granules into the Karo Lite Syrup mixture before microwaving.

Lite Bananas Foster

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 4 servings

1 tablespoon trans-fat-free margarine

1 tablespoon sucralose sweetener and brown sugar blend

11/2 teaspoons vanilla extract

¼ teaspoon cinnamon

Pinch of ground nutmeg

3 firm, ripe, 7-to-8-inch bananas, peeled, halved and sliced lengthwise

¼ cup Karo Lite Syrup

1 tablespoon rum or banana liqueur, optional

Low-fat vanilla ice cream

1. Melt margarine in a large skillet over medium heat. Stir in brown sugar blend, vanilla, cinnamon and nutmeg.

2. Add syrup when mixture begins to bubble; gently stir in bananas. Cook bananas for about one minute per side until hot. Add rum, if desired. Remove from heat and serve immediately over ice cream.

For pecan and pumpkin pie recipes, visit www.karosyrup.com.

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The Hershey Company Announces Nationwide Voluntary Recall of Hershey’s Chocolate Shell Topping Due to Undeclared Almonds

The Hershey Company today announced a voluntary recall of 7.25-ounce plastic bottles of Hershey's Chocolate Shell Topping because they contain undeclared almonds. People who have an allergy or severe sensitivity to almonds run the risk of serious or life threatening allergic reaction if they consume this product.

The only 7.25-ounce bottles of Hershey's Chocolate Shell Topping affected have the code 69N printed on the back of the bottle below the UPC symbol. The UPC/Bar Code is 346000. The item in question was available for purchase nationwide after July 8, 2008.

No Hershey confectionery items or other shell toppings are involved in this recall. No illnesses have been reported to date. The product is completely safe for consumers who do not have an allergy or sensitivity to almonds.

Hershey issued the voluntary recall after a consumer reported the issue. The company immediately investigated and found that a small portion of a Heath's Shell Topping production run used bottles labeled Hershey's Chocolate Shell Topping.

Consumers who have purchased the item in question should contact Hershey Consumer Relations at 1-800-468-1714.

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