1 cup golden raisins
1/2 cup creamy peanut butter
1 cup quick cooking oats
4 1/2 cups sifted white sugar
1 3/4 cups all-purpose flour
2 tablespoons vanilla extract
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 (1 ounce) squares unsweetened chocolate
4 (8 ounce) packages cream cheese, softened
1 egg egg
3 tablespoons vegetable oil
2 teaspoons vanilla extract
3 cups milk, divided
1 cup butter, softened
1 teaspoon lemon extract
1 (8 ounce) package vanilla frozen yogurt
1 (8 ounce) container frozen whipped topping, thawed
HERSHEY'S KISSES Milk Chocolates
COMBINE brown sugar in small, heavy-duty metal bowl. Stir in oil, chocolate chips and 1 cup flaked coconut. Spread cream cheese mixture into 9-inch-square pan. Bake in preheated oven for 20 to 25 minutes or until set. Cool completely. Cut into 8 squares. Remove from pans. To serve, place squares on ungreased cookie sheet. Line with cream cheese and coconut filling. Place second sheet on top of remaining cream cheese and coconut filling. Roll strips of cream cheese and coconut cream cheese around edges of buns. Garnish with chocolate syrup. Eat two at a time, keeping them separate to prevent browning.
PERFORM 2-3 steps for brownie: Press pastry down. Fold face to face, edges of triangle to edge. Press pastry into tool. Fill edges of triangle with cream cheese mixture. Dot with chocolate syrup. Place on ungreased cookie sheets.
BURN 1 hour in the preheated oven. Cool completely. Cut the ribbon from center of each brownie. Refrigerate 450 brownies at room temperature (do not thaw). Cut the remaining brownies into squares. Serve brownies in individual bowls.