HERSHEY CHOCOLATE MINI BARS RECIPES

Steps:

• Preheat your oven to (350°F) = (176°C). Grease a 9-inch square baking pan. Set it aside. Grab a medium-sized bowl and mix the flour, baking soda, salt, and oats together. Use a stand mixer, or large bowl if mixing by hand, to cream the egg, butter, peanut butter, white sugar, and brown sugar. Cream it until fluffy. Stir in the dry ingredients and mix through. Add the vanilla and mix until combined. Stir in the semi-sweet and peanut butter chips and mix until evenly distributed. Scoop the mixture into your baking pan and pat the dough down until evenly spread out. Bake them for 15-20 minutes, or until the edges are lightly browned. DO NOT OVERBAKE! Let the Oatmeal Chocolate Peanut Butter Bars rest for 30 minutes before cutting them. Enjoy.

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
• Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.