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Cocoa Puffs Recipe


1 1/3 cups all-purpose flour

1/2 cup brown sugar

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup buttermilk

2 eggs

1/2 teaspoon vanilla extract

1 cup flaked coconut

1 cup HERSHEY'S Cocoa

1 1/2 cups HERSHEY'S Milk Chocolate Chips


Beat flour, brown sugar, cocoa and baking powder in small bowl until well blended. Stir chocolate chips into the creamed mixture until well coated.

Drop chocolate mixture in small spoon, then spoon over pie in shallow dish. Refrigerate for 2 hours.

Remove pie from refrigerator and let stand overnight. In the morning, remove pie from refrigerator and slice into 1/4 inch slices. Allow to cool completely before cutting into slices.


Melesse writes:

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I followed some of the reviewer's suggestions. I used chicken broth and let the meat simmer in the broth, oregano, basil and dry ground pepper. I didn't have any dried dill so I just used 1 teaspoon of oregano and 1 teaspoon of basil. I then added a small pinch of fine grinds (roux de foi). I added a large can of tomato sauce and put it on the bread; it was quite delicious and so quick and easy. I plan on making this again; elegant and fool-proof.
megetsene writes:

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very good and fast recipe. I didn't have time to make the bread in a loaf pan (it was a last minute thought to have with spaghetti) so I just used a 12 inch springform and it was the perfect amount. Used garlic powder when mixing with flour and set aside. I will make this again and probably try adding more hot sauce when I get home.