The most evil brownies on the face of the planet

Ingredients:

• 24 small (1-1/2 inch) YORK Peppermint Patties
• 1-1/2 cups (3 sticks) butter or margarine, melted
• 3 cups sugar
• 1 tablespoon vanilla extract
• 5 eggs
• 2 cups all-purpose flour
• 1 cup HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 1 teaspoon salt

Directions:
1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.

2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties or Reeses' Peanut Butter Cup about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.

3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36 brownies.

Recipe originally found at: Hershey's Recipes

Peanut Butter Pie

Pie shell:
1 1/3 cup graham cracker crumbs
1/3 cup brown sugar
1/2 tsp. cinnamon
1/3 cup butter, melted

Filling:
1 cup peanut butter
8 oz pkg. cream cheese
1 cup sugar
1 cup whipping cream (not whipped)
1 tsp. vanilla

Topping:
semi-sweet chocolate chips, melted
whipped cream

Mix ingredients for pie shell and form in 9" pie pan. Cream together peanut butter, cream cheese, and sugar. **Make sure these ingredients are at room temperature.** Add whipping cream and vanilla and mix until creamy. Pour into pie shell. Melt chcolate chips and swirl over top. Chill. Serve topped with whipped cream.

(This is very rich so a little goes a long way.)

Lemon Bars

For the Shortbread:
1 cup (4 1⁄2 oz) all-purpose flour
1⁄4 cup confectioner s sugar
1 TBS lightly packed finely grated lemon zest
pinch salt
1⁄2 c (4 oz) chilled unsalted butter, cut into small pieces

For the Lemon Curd: (this can be used separately as they do in England for spreading on cakes or cookies or toast or mixed with yogurt)
1 c fresh lemon juice (squeezed from 4 to 6 lemons)
4 TBS (2 oz) unsalted butter, cut into 2 pieces
2 TBS heavy cream (I use regular milk and it works fine too)
1 c granulated sugar
4 large eggs
2 large egg yolks
1⁄4 tsp salt
1⁄4 tsp vanilla extract
wooden spoon to stir

Position a rack in the middle of the oven and heat to 350. Butter an 8 inch square baking pan.
In a medium bowl, mix dry ingredients for shortbread. Cut the butter into the mixture with a pastry blender or two table knives until the mixture resembles small peas. Knead the dough in the bowl just until it begins to come together. Transfer the dough to the baking pan and, with floured hands, press it evenly over the bottom. Bake until very light golden brown, about 20 minutes. Let cool on a rack while you make the filling.

In a medium saucepan, heat the lemon juice, butter and cream to just under a boil; the butter should be melted. Remove from the heat.
In a medium bowl, whisk together by hand the sugar, eggs, yolks until combined. Whisk in a bit of the hot liquid and then gradually whisk in a bit more until it s all added. This technique is called tempering and heats the eggs slowly and gently so they don t curdle.
Pour the mixture back into the saucepan and heat on medium, stirring constantly with a wooden spoon, scraping the bottom and sides of the pan to keep the eggs from scrambling. Cook until the lemon curd coats the spoon thickly enough to leave a line when you draw your finger through on the back of the spoon, about 5 to 8 minutes (may take longer).
Remove from heat and strain through a fine sieve if any egg has curdled. Stir in the salt and vanilla.

To finish: Pour the curd over the baked shortbread and smooth it evenly with a spatula, if needed. Bake until the curd has set and jiggles like firm jello, 15 to 20 min. Let cool to room temperature. Refrigerate until completely set, at least 4 hours. Cut into 16 pieces.

Key Lime Bars

1 1⁄2 cups graham cracker crumbs (20 squares)
1/3 cup butter, melted
3 tablespoons sugar
1 package (8 ounces) reduced fat cream cheese, softened
1 can (14 ounces) fat-free sweetened condensed milk
1⁄4 cup lime juice
1 tablespoon grated lime peel

Heat oven to 350°. Cover bottom and sides of square pan, 9 X 9 X 2 inches, with cooking spray. Mix cracker crumbs, butter and sugar thoroughly with fork. Press evenly in pan. Refrigerate while preparing cream cheese mixture. Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over graham cracker layer in pan. Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator. Makes: 36 bars.

Bee Sting Cake

INGREDIENTS:

* 1 5/8 cups all-purpose flour
* 1 tablespoon active dry yeast
* 2 tablespoons white sugar
* 1 pinch salt
* 3/4 cup lukewarm milk
* 3 tablespoons butter
* 3 tablespoons butter
* 1 1/2 tablespoons confectioners' sugar
* 1 tablespoon milk
* 5/8 cup sliced almonds
* 1 tablespoon honey (optional)
* 1 1/2 cups milk
* 1/3 cup cornstarch
* 1 tablespoon white sugar
* 1 egg, beaten
* 1 teaspoon almond extract
* 1 cup heavy whipping cream
* 1/2 tablespoon cream of tartar

DIRECTIONS:

1. Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
2. Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
3. Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
4. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
5. Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
6. Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.