A Winning Recipe: A Decadent, Easy Dessert Bar

(NAPSI)-Baking a mouthwatering dessert bar doesn't have to be difficult. This dessert, using brownie mix as an easy base for a delicious treat, was one of 100 recipes that vied for the $1 million grand prize in the 44th Pillsbury Bake-Off® Contest.

Peanut Butter-Toffee Cheesecake Brownies

1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix

½ cup Crisco® Pure Vegetable Oil

¼ cup water

2 Eggland's Best eggs

1 package (8 oz) cream cheese, softened

1 can (14 oz) Eagle Brand® Sweetened Condensed Milk

½ cup Jif® Creamy Peanut Butter

1 bag (8 oz) Heath® milk chocolate toffee bits

1 cup Hershey's® milk chocolate baking chips

3 tablespoons whipping cream

Heat oven to 350ºF. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.

In medium bowl, stir brownie mix, oil, water and eggs 50 strokes. Spread in pan; set aside.

In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spread evenly over batter.

Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool 30 minutes. Refrigerate 40 minutes.

In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely. Store covered in refrigerator. Makes 36 brownies.

See all 100 winning Bake-Off recipes at www.pillsbury.com.

Bake-Off is a registered trademark of General Mills; Jif, Crisco and Eagle Brand are trademarks of The J.M. Smucker Company, Elsie trademark used under license; Eggland's Best is a registered trademark of Eggland's Best, Inc.; Hershey's, Heath and Heath Bits 'o Brickle are registered trademarks of The Hershey Company, Hershey, PA, 17033.

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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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