Hershey's breakfast, snack, and dessert recipes for hotel-wide versatility.
Try these feature twists on traditional favorites for your menus. These recipes are on-trend and include Hershey's branded ingredients, which help drive traffic, boost check averages, and encourage repeat business. Hershey's is the leading branded sweet ingredient supplier and creates recipes to offer operators new menu items that activate trends and create excitement.
To find a distributor in your area, please visit www.hersheysfoodservice.com or
call 877-772-3556.
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Banana Boat
| Trial Size |
Food Service Size |
Ingredients |
| 3 scoops |
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vanilla ice cream |
| 1 |
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banana, peeled and sliced in half lengthwise |
| 1 Tbsp |
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HERSHEY'S Chocolate Syrup |
| 1 Tbsp |
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HERSHEY'S CLASSIC CARAMEL Topping |
| 1 Tbsp |
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HERSHEY'S Strawberry Syrup |
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Whipped cream |
DIRECTIONS
1. Place scoops of vanilla ice cream next to each other into oval deep dish or banana boat. Place split-down-the middle banana on both sides of ice cream scoops.
2. Top first ice cream scoop with HERSHEY'S Chocolate Syrup. Top second scoop with HERSHEY'S CLASSIC CARAMEL Topping. Top third scoop with HERSHEY'S Strawberry Syrup. Garnish with whipped cream. Serve immediately.
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Three Layer Cheesecake Squares
| Trial Size |
Food Service Size |
Ingredients |
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9 to 12 servings
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24 to 32 servings |
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CHOCOLATE CRUMB CRUST
| 1-1/2 cups |
1 lb 4 oz |
vanilla wafer crumbs |
| 6 Tbsp |
5 oz |
powdered sugar |
| 6 Tbsp |
4 oz |
HERSHEY'S Cocoa |
| 6 Tbsp |
9 oz |
butter or margarine, melted |
CHEESECAKE LAYERS
| 1 lb 8 oz |
4 lbs 8 oz |
cream cheese, softened |
| 3/4 cup |
1 lb 2 oz |
sugar |
| 3 whole |
9 whole (16 oz) |
eggs |
| 1/3 cup |
1 cup (8 oz) |
dairy sour cream |
| 3 Tbsp |
9 Tbsp (3 oz) |
all-purpose flour |
| 1 tsp |
1 Tbsp |
vanilla extract |
| 1 cup |
3 cups (1 lb 2 oz) |
REESE'S Peanut Butter Chips, melted |
| 1 cup |
3 cups (1 lb 2 oz) |
HERSHEY'S Semi-Sweet Chocolate Chips, melted |
| 1 cup |
3 cups (1 lb 2 oz) |
HERSHEY'S Premier White Chips, melted |
THREE LAYER DRIZZLE
| 1 Tbsp |
3 Tbsp |
REESE'S Peanut Butter Chips |
| 1 Tbsp |
3 Tbsp |
HERSHEY'S Semi-Sweet Chocolate Chips |
| 1 Tbsp |
3 Tbsp |
HERSHEY'S Premier White Chips |
| 3 tsp |
3 Tbsp |
shortening (do not use butter, margarine, spread or oil), divided |
DIRECTIONS
1. Heat convection oven to 300°F (conventional oven: 350°F). Line one 12x18-inch half sheet pan (Trial size: one 9-inch square baking pan) with foil, extending edges over pan sides; grease lightly. 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 bowl. Press crumb mixture onto bottom of prepared pan; set aside.
3. Prepare CHEESECAKE LAYERS: Beat cream cheese and sugar until smooth. Gradually add eggs, sour cream, flour and vanilla; beat well. Stir 4 cups (Trial size:1-1/3 cups) batter into melted REESE'S Peanut Butter Chips; pour into prepared crust. Stir 4 cups (Trial size: 1-1/3 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 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.
5. Prepare THREE LAYER DRIZZLE: Heat REESE'S Peanut Butter Chips with 1 tablespoon (Trial size: 1 teaspoon) shortening, stirring until smooth. Drizzle over cheesecake. Heat HERSHEY'S Semi-Sweet Chocolate Chips with 1 tablespoon (Trial size: 1 teaspoon) shortening, stirring until smooth. Drizzle over cheesecake. Heat HERSHEY'S Premier White Chips with 1 tablespoon (Trial size: 1 teaspoon) shortening, stirring until smooth. Drizzle over cheesecake.
6. Refrigerate about 3 hours or until drizzle is firm. Use foil to lift cheesecake out of pan; cut into squares. Cover; refrigerate leftover cheesecake.
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Lemon Biscotti
| Trial Size |
Food Service Size |
Ingredients |
About 2 dozen
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About 8 dozen
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BISCOTTI
| 4 cups |
16 cups (5 lbs) |
plain white cake mix (without pudding in the mix) |
| 1/2 cup |
2 cups (1 lb) |
unsalted butter, softened |
| 2 whole |
10 whole (18 oz) |
eggs |
| 1 cup |
5 cups (1 lb 9 oz) |
all-purpose flour |
| 1 cup |
4 cups (1 lb 8 oz) |
HERSHEY'S Premier White Chips |
| 2 Tbsp |
8 Tbsp |
lemon zest |
| 2 tsp |
2 Tbsp |
lemon extract |
WHITE CHIP GLAZE (optional)
| 1 cup |
2 cups (12 oz) |
HERSHEY'S Premier White Chips |
| 1 Tbsp |
2 Tbsp |
shortening (do not use butter, margarine, spread or oil) |
DIRECTIONS
1. Heat convection oven to 300°F (conventional oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
2. Prepare BISCOTTI: With paddle attachment, mix together dry cake mix, butter, eggs and flour in large mixer bowl. Mix on low speed 4 minutes. Add HERSHEY'S Premier White Chips, lemon zest and lemon extract; continue mixing on low speed 1 minute or until well combined.
3. Divide dough into five (Trial size: one) equal parts (about 2 lbs. each). Shape each part into a rectangular log about 2 inches in diameter and 24 inches long by 1/2-inch thick. Place on prepared sheet pans, at least 3 inches apart.
4. Bake 25 to 30 minutes or until logs are set. Remove from oven; cool on sheet pans 20 minutes. Using serrated knife, cut logs diagonally using a sawing motion, into 1/2-inch thick slices. Place slices, standing upright 1/4-inch apart, onto parchment-lined full sheet pans.
5. Bake 8 minutes or until cookies are golden brown (do not overbake). Remove from oven; cool on sheet pans about 15 minutes.
6. Prepare WHITE CHIP GLAZE, if desired: Combine HERSHEY'S Premier White Chips and shortening in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted. Dip each biscotti into white chip glaze as desired; place on parchment paper-lined sheet pans. Allow to dry completely.
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Chewy Toffee Treats
| Trial Size |
Food Service Size |
Ingredients |
9 to 12 treats
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24 to 32 treats
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| 6 cups |
6 qts (1 lb 8 oz) |
crisp rice cereal |
| 6 Tbsp |
1-1/2 cups (12 oz) |
butter or margarine |
| 6 cups |
6 qts ( 2 lbs 10 oz) |
miniature marshmallows |
| 1 cup |
1 qt (1 lb 4 oz) |
HEATH Toffee Bits, fine grind |
| 2 Tbsp |
2/3 cup (7 oz) |
corn syrup |
| 1/4 to 1/2 cup |
1 to 2 cups |
HEATH English Toffee Bits |
DIRECTIONS
1. Butter one 12x18-inch half sheet pan* (Trial size: one 8-or 9-inch square pan). Place pan extender on prepared half sheet pan. Measure cereal; set aside.
2. Melt butter in large saucepan over low heat. Add marshmallows, HEATH Toffee Bits, fine grind, and corn syrup, stirring constantly until marshmallows are melted. (The toffee may not melt completely.) Remove from heat. Immediately add cereal; mix lightly until well coated. Quickly press mixture into prepared pan, using buttered spatula or wax paper. Sprinkle HEATH English Toffee Bits over surface, pressing down slightly. Cool completely. Cut into bars. Cover; store at room temperature.
*For thinner treats, press mixture into one buttered 18x26-inch full sheet pan (Trial size: 13x9x2-inch baking pan).
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Chocolate Cream Puffs
| Trial Size |
Food Service Size |
Ingredients |
4 to 4-1/2 dozen
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8 to 8-1/2 dozen
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CHOCOLATE CREAM FILLING
| 1-1/2 tsp |
1 envelope (1/4 oz) |
unflavored gelatin |
| 2 Tbsp |
1/4 cup (2 oz) |
cold water |
| 2 cups |
4 cups (1 qt) |
cold whipping cream |
| 1/2 cup |
1 cup (10 oz) |
HERSHEY'S Chocolate Syrup |
CREAM PUFFS
| 1 cup |
2 cups (16 oz) |
water |
| 1/2 cup |
1 cup (8 oz) |
unsalted butter |
| 1/4 tsp |
1/2 tsp |
salt |
| 1 Tbsp |
2 Tbsp |
sugar |
| 1 cup + 2 Tbsp |
2-1/4 cups (11 oz) |
all-purpose flour |
| 3 Tbsp |
6 Tbsp (1 oz) |
HERSHEY'S Cocoa |
| 4 whole |
8 whole (14 oz) |
eggs |
CHOCOLATE GLAZE
| 1 cup |
2 cups (12 oz) |
HERSHEY'S Semi-Sweet Chocolate Chips |
| 1 Tbsp |
2 Tbsp |
shortening (do not use butter, margarine, spread or oil) |
DIRECTIONS
1. Prepare CHOCOLATE CREAM FILLING: Sprinkle gelatin over cold water in small microwave-safe bowl; let stand 1 minute to soften. Microwave at HIGH (100%) 10 seconds; stir until gelatin is completely dissolved and mixture is clear. Cool slightly; set aside. Beat whipping cream in medium bowl until stiff. Add HERSHEY'S Chocolate Syrup; blend well. Gradually pour in gelatin mixture; mixing until well blended. Refrigerate about 2 hours.
2. Heat convection oven to 325°F (conventional oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
3. Prepare CREAM PUFFS: Combine water, butter, salt and sugar in large heavy saucepan; cook to rolling boil, stirring until butter melts. Add flour and HERSHEY'S Cocoa all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat.
4. Place dough in mixer bowl. With paddle attachment, mix on low speed until dough is cooled. Increase mixer speed to medium. Gradually add eggs, one at a time, mixing well after each addition until smooth. Drop dough by #70 scoop (1/2 oz.), 3 inches apart, on prepared sheet pans.
5. Bake 12 minutes. Without opening oven, reduce heat to 300°F (conventional oven: 350°F); continue baking 22 minutes. Turn off oven. Let stand in oven, with door ajar, 1 hour. Remove from oven; cool completely.
6. Pierce small hole in bottom of each cream puff. Pipe filling into cream puffs using a pastry bag fitted with a 1/4-inch tip.
7. Prepare CHOCOLATE GLAZE: Place HERSHEY'S Semi-Sweet Chocolate Chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred.
8. Dip top of each cream puff in chocolate glaze. Allow chocolate to set at room temperature or refrigerate until set. Refrigerate until serving time.
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Sour Cream Coffee Cake
| Trial Size |
Food Service Size |
Ingredients |
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24 to 30 servings
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42 to 64 servings |
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| 1 cup |
2 cups (1 lb) |
sugar |
| 1 cup |
2 cups (10 oz) |
chopped walnuts |
| 1 Tbsp |
2 Tbsp |
ground cinnamon |
| 2 cup |
4 cups (1 lb 8 oz) |
HERSHEY'S Semi-Sweet Chocolate Chips, 4000 ct. |
| 8 cups (2 lbs 8 oz) |
16 cups (5 lbs) |
plain white cake mix (without pudding in the mix) |
| 1 whole |
2 whole (about 4 oz) |
egg(s) |
| 4 cups |
8 cups (4 lbs) |
dairy sour cream |
| 1-1/4 cups |
2-1/2 cups (20 oz) |
water |
DIRECTIONS
1. Heat convection oven to 300°F (conventional oven: 350°F). Lightly spray one 18x26-inch full sheet pan (Trial size: one 12x18-inch half sheet pan) with vegetable cooking spray. Place parchment paper on prepared sheet pan. Place pan extender on prepared sheet pan. Combine sugar, walnuts, cinnamon and HERSHEY'S Semi-Sweet Chocolate Chips in large bowl; set aside.
2. With paddle attachment, mix together cake mix, egg(s) and sour cream in large bowl. Mix on low speed 2 minutes, gradually adding water, until thoroughly blended. Pour batter into prepared pan. Sprinkle crumb topping evenly over cake batter. With spatula, gently swirl a little of crumb topping through batter, leaving most of crumb topping on surface of batter. DO NOT OVERMIX.
3. Bake 22 to 30 minutes* (conventional oven: 30 to 40 minutes) or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve.
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Fudgey Chocolate and Pistachio Cookies
| Trial Size |
Food Service Size |
Ingredients |
| 10-2/3 cups ( 3 lbs) |
20 cups (6 lbs) |
fudge brownie mix |
| 1/2 cup |
1 cup (8 oz) |
unsalted butter, softened |
| 2 whole |
4 whole (7 oz) |
eggs |
| 1 cup |
2 cups (16 oz) |
water |
| 2 cups |
4 cups ( 1 lb 8 oz) |
HERSHEY'S Semi-Sweet Chocolate Chips |
| 1 cup |
2 cups (12 oz) |
pistachio nuts, shelled |
DIRECTIONS
1. Heat convection oven to 300°F (conventional oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
2. With paddle attachment, mix together brownie mix (dry), butter and eggs in large mixer bowl. Slowly add water, mixing until combined. Stir in HERSHEY'S Semi-Sweet Chocolate Chips and pistachio nuts. Mix on low speed 1 minute, scraping bowl occasionally. Drop dough using #24 scoop onto prepared sheet pans.
3. Bake 10 to 12 minutes.* Cool completely on sheet pans.
*If using convection oven, rotate sheet pans one-half turn (180°F) after 6 minute of baking.
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Ice Cream Pie
| Trial Size |
Food Service Size |
Ingredients |
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6 to 8 servings
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18 to 24 servings |
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CHOCOLATE CRUMB CRUST
| 1-1/2 cups |
1 lb 4 oz |
vanilla wafer crumbs |
| 6 Tbsp |
5 oz |
powdered sugar |
| 6 Tbsp |
4 oz |
HERSHEY'S Cocoa |
| 6 Tbsp |
9 oz |
butter or margarine, melted |
ICE CREAM PIE
| 1/2 gallon |
3 half-gallons |
chocolate ice cream |
| 1/2 gallon |
3 half-gallons |
vanilla ice cream |
| 1-1/3 cups |
4 cups (1 lb 8 oz) |
HERSHEY'S Semi-Sweet Chocolate Chips, 4000 ct. |
| 2/3 cup |
2 cups (1 lb) |
maraschino cherries, coarsely chopped and well drained |
DIRECTIONS
1. Heat convection oven to 300°F (conventional oven: 350°F).
2. Prepare CHOCOLATE CRUMB CRUST: Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and melted butter in bowl. Equally divide crumb mixture into three (Trial size: one) 9-inch pie plate(s); press crumb mixture evenly on bottom and up sides of pie plates. Bake 8 minutes; cool.
3. Place both chocolate and vanilla ice creams in large mixer bowl. Add HERSHEY'S Semi-Sweet Chocolate Chips and maraschino cherries. With paddle attachment, mix on low speed 1 minute only. DO NOT OVERMIX.* Evenly divide ice cream mixture into each prepared pie pan. Let stand at room temperature for 20 minutes before freezing. Cover; freeze until firm.
*Overmixing will result in an all-chocolate dessert. Pie should have a marbled appearance.
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Jumbo Peanut Butter and Jelly Muffins
| Trial Size |
Food Service Size |
Ingredients |
About 9 muffins
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About 30 muffins
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STREUSEL CRUMB TOPPING
| 2/3 cup |
2 cups (1 lb) |
sugar |
| 1/2 cup |
2 cups (10 oz) |
all-purpose flour |
| 4 Tbsp |
1 cup (8 oz) |
butter or margarine |
MUFFINS
| 2 cups |
8 cups (2 lbs 8 oz) |
all-purpose flour |
| 1/2 cup |
2 cups (1 lb) |
sugar |
| 2 tsp |
2 Tbsp (1 oz) |
baking powder |
| 1 tsp |
1 Tbsp |
salt |
| 3/4 cup |
2 cups (1 lb 2 oz) |
REESE'S Peanut Butter Sauce |
| 1 whole |
3 whole (5 oz) |
egg(s) |
| 1 cup |
3 cups (24 oz) |
milk |
| 1-1/4 cups |
5 cups ( 1 lb 14 oz) |
REESE'S Peanut Butter Chips |
| About 1/2 cup |
12 to 18 oz |
Preserves of your choice |
DIRECTIONS
1. Heat convection oven to 325°F (conventional oven: 350°F). Line jumbo muffin cups (3-1/2 inches in diameter) with paper bake cups.
2. Prepare STREUSEL CRUMB TOPPING: Combine sugar, flour and butter; mix with hands or fork until crumbly. Set aside.
3. Prepare MUFFINS: Stir together flour, sugar, baking powder and salt in large bowl. Add REESE'S Peanut Butter Sauce, egg(s) and milk; stir just until blended. Stir in REESE'S Peanut Butter Chips. Fill muffin cups evenly with half of the batter. Place 1 to 2 teaspoons preserves in center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle about 1 to 3 tablespoons streusel over top.
4. Bake 30 to 40 minutes or until lightly browned. Cool in pan 10 minutes; remove to wire rack. Cool completely.
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Lemon Tea Cakes
| Trial Size |
Food Service Size |
Ingredients |
| 8 cups |
16 cups (5 lbs) |
plain yellow cake mix (without pudding in the mix) |
| 6 Tbsp |
3/4 cup (6 oz) |
lemon juice |
| 2 Tbsp |
4 Tbsp |
lemon zest |
| 1-1/4 cups |
1 lb 4 oz |
unsalted butter, softened |
| 2 cups |
4 cups (1 lb 8 oz) |
HERSHEY'S Premier White Chips |
DIRECTIONS
1. Heat convection oven to 300°F (conventional oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
2. With paddle attachment, mix together dry cake mix, lemon juice and lemon zest in large mixer bowl. Mix on low speed 1 minute. Add butter and HERSHEY'S Premier White Chips; continue mixing 2 minutes until thoroughly combined. Drop by #70 scoop (1/2 oz.) onto prepared sheet pans.
3. Bake 7 to 10 minutes* or until very lightly browned. Cool completely on sheet pans.
*If using convection oven, rotate sheet pans one-half turn (180°F) after 5 minutes of baking.
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