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Holiday Candy Bar Wrappers

Details

This free template makes it easy to personalize Hershey candy bar wrappers for the holidays. These custom-wrapped chocolate bars look festive in stockings and on holiday dessert tables.

You'll Need

READY TO MAKE THIS?

Directions

2

Cut out bar wrappers using a pair of scissors.

3

Wrap the bar wrapper around a HERSHEY'S Chocolate Bar, making sure the front of the design is centered onto the bar.

4

Attach the label in the back with a small piece of clear tape.

5

Repeat until you have enough wrapped HERSHEY'S Milk Chocolate Bars to fill stockings and give as holiday gifts.

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Tetsing

Testing

3-Layer Cheesecake Squares

Details

Time
0 minutes
Yields
20 servings

Your cheesecake, chocolate and peanut butter enthusiasts may find this combo dessert irresistible. Layers of creamy cheesecake flavors featuring melted REESE'S Peanut Butter Chips, HERSHEY'S Semi-Sweet Chocolate Chips and HERSHEY'S Premier White Creme Chips stack together to create a tasty after-dinner treat. Serve plated for dessert or offer single or multiple squares boxed for point-of-sale take-home desserts.

Ingredients & Directions

Ingredients

  • CHOCOLATE CRUMB CRUST
  • 1 lb. 4 oz.
    vanilla wafer crumbs
  • 4-1⁄2 oz.
    powdered sugar
  • 4 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 9 oz.
    salted butter, melted
  • CHEESECAKE FILLING
  • 4 lbs. 8 oz.
    cream cheese, softened
  • 1 lb. 2 oz.
    sugar
  • 16 oz. (9 large)
    eggs
  • 8 oz.
    dairy sour cream
  • 3 oz.
    all-purpose flour
  • 1⁄2 oz.
    vanilla extract
  • 1 lb. 2 oz.
    REESE'S Peanut Butter Chips, 1000 ct. (Item# 61625), melted
  • 1 lb. 2 oz.
    HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125), melted
  • 1 lb. 2 oz.
    HERSHEY'S Premier White Creme Chips (Item# 42663), melted
  • 3-LAYER DRIZZLE
  • 1-1⁄2 oz.
    REESE'S Peanut Butter Chips, 1000 ct. (Item# 61625)
  • 1-1⁄2 oz.
    HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)
  • 1-1⁄2 oz.
    HERSHEY'S Premier White Creme Chips (Item# 42663)
  • 1-1⁄2 oz.
    shortening (do not use butter, margarine, spread or oil), divided

Directions

1

Heat convection oven to 300°F (standard oven: 350°F). Line one 13x18-inch half sheet pan with heavy-duty aluminum foil, extending edges over pan sides. Lightly spray with vegetable cooking spray. Place pan extender on prepared half sheet pan.

2

Prepare CHOCOLATE CRUMB CRUST. Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and melted butter in large bowl, stirring until blended. Press crumb mixture onto bottom of prepared pan. Set aside.

3

Prepare CHEESECAKE LAYERS: Mix together cream cheese and sugar in 20-qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Gradually add eggs, sour cream, flour and vanilla, mixing until fully incorporated. Stir 4 cups batter into melted REESE'S Peanut Butter Chips; pour into prepared crust. Stir 4 cups batter into melted HERSHEY'S Semi-Sweet Chocolate Chips; carefully spoon over peanut butter layer. Stir remaining batter into melted HERSHEY'S Premier White Creme Chips; carefully spoon over chocolate layer.

4

Bake 45 to 55 minutes* or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove pan extender.

Tip

*If using convection oven, rotate pan one-half turn (180°) after 25 minutes of baking.

5

Prepare 3-LAYER DRIZZLE: Heat REESE'S Peanut Butter Chips with 1 tablespoon shortening, stirring until smooth. Drizzle over cheesecake. Heat HERSHEY'S Semi-Sweet Chocolate Chips with 1 tablespoon shortening, stirring until smooth. Drizzle over cheesecake. Heat HERSHEY'S Premier White Creme Chips with 1 tablespoon shortening, stirring until smooth. Drizzle over cheesecake.

6

Refrigerate approximately 3 hours or until drizzle is firm. Use foil to lift cheesecake out of pan. Cut into 3-inch squares. Cover; refrigerate leftover cheesecake.

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