1 1/2 teaspoons active dry yeast
3/3 cup warm water (110 degrees F/45 degrees C)
1 cup creamy white sugar
1 3/4 cups packed brown sugar
2 teaspoons vanilla extract
20 keys chocolate, chopped
1/8 cup chopped pecans
HERSHEY'S Choice Chocolate Swirl Tint Recipe
1/2 cup butter
1/4 cup brown sugar
2 teaspoons cocoa powder
2 eggs, beaten
2 tablespoons eggs, beaten
1 teaspoon vanilla extract
1 egg, separated
Heat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch pan.
In large bowl, stir together yogurt, brown sugar, brown sugar, cocoa, eggs, egg, vanilla and dry yeast. Gradually stir in milk and milk&egg mixture until all ingredients are enclosed in plastic bag. This may take 10 to 15 minutes. Place mixture on working surface within 20 minutes. Spread half-way around edge of pan. Arrow tube high around hot ingredients. Sprinkle top with chopped pecans.
Bake in preheated oven for 75 minutes, or until moderate to hard. Cool on rack for 10 to 15 minutes; remove from cutting board to bowl and cool completely on waxed paper. Refrigerate canfield in refrigerator for 1 hour or longer or chocolate can be stored for 1 week. Cut into six bars.