MILK CHOCOLATE

Let me start off by saying Happy National Milk Chocolate Day!! In honor of such a glorious day I am going to post some great recipes so enjoy!!

First is a link to 50 awesome ones! (copy and paste)
http://allwomenstalk.com/50-chocolate-desserts/

PEANUT BUTTER AND MILK CHOCOLATE CHIP BROWNIE BARS

Ingredients

* 6 tablespoons butter or margarine, melted
* 1-1/4 cups sugar
* 2 teaspoons vanilla extract, divided
* 3 eggs, divided
* 1 cup plus 2 tablespoons all-purpose flour
* 1/3 cup HERSHEY'S Cocoa
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
* 1/2 cup REESE'S Creamy Peanut Butter
* 1 cup HERSHEY'S Milk Chocolate Chips, divided
* 1 cup REESE'S Peanut Butter Chips, divided
* 3/4 teaspoon shortening

Directions

1. 1 Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. 2 Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt. Add to egg mixture, stirring until blended. Spread in prepared pan. Bake 20 minutes.

3. 3 Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla extract. Pour evenly over hot brownie. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

4. 4 Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature. 24 to 36 bars.

MILK CHOCOLATE CHIP PECAN POUND CAKE

Ingredients

* 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided
* 1 cup (2 sticks) butter or margarine, softened
* 1-1/4 cups granulated sugar
* 3 eggs
* 2-1/4 cups all-purpose flour
* 1/4 cup HERSHEY'S Cocoa
* 1/4 teaspoon baking soda
* Dash salt
* 1 cup buttermilk or sour milk*
* 3/4 cup HERSHEY'S Syrup
* 2 teaspoons vanilla extract
* 1 cup chopped pecans
* Powdered sugar(optional)

Directions

1. 1 Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place 1 cup milk chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred.

2. 2 Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add melted chocolate; beat until blended.

3. 3 Stir together flour, cocoa, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in remaining milk chocolate chips and pecans. Spoon batter into prepard pan.

4. 4 Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean, Cool 10 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

PEANUT BUTTER AND MILK CHOCOLATE CHIP CATTAILS

Ingredients

* 1 cup HERSHEY'S Milk Chocolate Chips, divided
* 1 cup REESE'S Peanut Butter Chips, divided
* 2 teaspoons shortening (do not use butter, margarine, spread or oil)
* 12 to 14 pretzel rods

Directions

1. 1 Stir together milk chocolate chips and peanut butter chips. Place sheet of wax paper on tray or counter top. Finely chop 1 cup chip mixture in food processor or by hand; place on wax paper. Line tray or cookie sheet with wax paper.

2. 2 Place remaining 1 cup chip mixture and shortening in narrow deep microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

3. 3 Spoon chocolate peanut butter mixture over about 3/4 of pretzel rod; gently shake off excess. Holding pretzel by uncoated end, roll in chopped chips, pressing chips into chocolate. Place on prepared tray. Refrigerate 30 minutes or until set. Store coated pretzels in cool, dry place. 12 to 14 coated pretzels.