Month: June 2019

4th of July with no Apple Pie!! Episode: 3 (Kids Special)

4th of July with no Apple Pie!! 

Episode: 03 (Kids Special) 

Kisses Popcorn Balls 

This is the best ever popcorn ball recipe with a twist of exploding chocolate in the center. It is the most perfect treat to take out for your kids and their friends on 4th July Celebrations to share Happiness and Love. 

Yield: 13-15 Balls 

Skill Level: Intermediate 

Prep Time: 20-25 minutes 

All you will need is: 

1 bag Microwave Popping Corn or 10 cups Popped Popcorns  

36 Hershey’s Kisses Milk Chocolates  

½ cup packed light brown sugar  

¼ cup Light Corn Syrup  

2 tablespoons Butter or Margarine  

All you need to do is: 

Grease a large bowl with butter. 

Cover a tray with parchment paper and set aside for later use. 

Remove wrappers from chocolates.  

Prepare the popcorns according to the directions given on the box. Place in the greased bowl and remove the un-popped kernels. 

In a saucepan mix in the brown sugar, corn syrup and butter 

Cook over medium heat and keep stirring constantly until the butter melts.  

Add half of the chocolates and continue cooking while stirring until mixture comes to a full boil.  

Cook and stir for 2 more minutes 

Now remove from heat and immediately pour the mixture over popcorns. 

Stir until all the popcorns are evenly coated. 

With greased hands shape popcorns around the chocolate pieces forming a ball. Work very quickly.  

Now place the balls on prepared tray.  

Cool completely and place in cupcake liners to serve individually. 

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4th of July with no Apple Pie!! Episode: 2

4th of July with no Apple Pie!! 

Episode: 02 

S’Mores Cookie Drops 

Made with the most basic and delicious ingredients, these amazing cookie drops are the best alternative for your regular apple pie recipe this 4th of July. Make it for your friends and guests for a chance of standing out! 

Yield: 18-20 Cookies 

Skill Level: Beginner 

Prep Time: 15-20 minutes 

4 Hershey’s Milk Chocolate Bars  

full-size Graham Cracker Sheets 

1-¼ cups Miniature Marshmallows  

1 pouch Sugar Cookie Mix (approx. 17.5 ounces) 

6 tablespoons Butter or Margarine (softened) 

1 Egg  

All you need to do is: 

Heat the oven to 375°F. 

 Line 3 cookie sheets with wax paper and set aside for later use 

Unpeel the wrappers from chocolate bars and break into big chunks of about half/quarter inch 

Break graham crackers into chunks too 

Mix in together chocolate bar pieces and graham cracker pieces and marshmallows and set aside. 

Stir in the cookie mix, butter and egg with a wooden spatula in large bowl until soft dough is formed 

Add the cracker mixture in the dough mix and use hands to work it into the dough. Now divide the dough into 18 equal mounds. 

Place 6 cookie mounds onto each of the prepared cookie sheet. 

Bake for around 10 to 12 minutes or until edges are light brown and cookies have been set.  

Place cookie the sheets on wire rack.  

If there is any melted marshmallow oozing out then push it on the cookie again with a greased wooden spatula immediately. 

Cool for several minutes and slide parchment paper and cookies off cookie sheet to wire rack.  

Let the cookies cool completely before peeling the cookies off parchment paper.  

Serve with chocolate syrup or with warm milk. 

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4th of July with no Apple Pie!! Episode: 1

4th of July with no Apple Pie!! 

Episode: 01 

Firework Cupcakes 

Ever thought about the idea of spending your 4th of July without and Apple Pie? Here is how you can spend your 4th July without making the clichéd Apple Pie and have fun with these amazing recipes by Shack-OH-Merry! 

Yield: 12 Cupcakes 

Skill Level: Beginner 

Prep Time: 15-20 minutes 

All you will need is: 

Twizzlers Pull ‘N Peel Candy (Red, White and Blue Colors)  

Double Chocolate Cupcakes (recipe given below 

Red Food Color (Gel) 

Blue Food Color (Gel)  


For Double Choc-Cupcakes: 

1-½ cups All-Purpose Flour 

¾ cup Sugar 

1 teaspoon Baking Soda 

1 teaspoon Vanilla Extract 

1-½ ounces HERSHEY’S Unsweetened Chocolate Baking Bar (melted) 

½ teaspoon Salt 

1 cup Water 

2 tablespoons Vegetable Oil 

1 tablespoon White Vinegar 

For Butter Cream Frosting: 

10 tablespoons Butter (softened) 

7-½ cups Powdered Sugar 

½ cup Milk 

2 teaspoons Vanilla Extract 

All you need to do is: 

For Double Choc-Cupcakes: 

Heat the oven at 375°F.  

Line 12 muffin cups with parchment paper cupcake liners. 

Stir together in large bowl, flour, sugar, baking soda and salt. 

Now add water, oil, vinegar and vanilla and beat with a hand whisk until batter is really smooth.  

Now mix in the melted chocolate.  

Divide the batter evenly in the muffin cups. 

Bake for around 16 to 18 minutes or until any wooden pick comes out clean.  

Remove from pan to wire rack and let the cupcakes cool completely. 

For Butter Cream Frosting: 

Beat the softened butter in large bowl until it becomes creamy.  

Now gradually add in the powdered sugar, milk and vanilla while beating to spreading consistency. Add in more milk if needed.  

Also see: Amazing yummy recipe for 4th of July!!!

For Firework Cupcakes: 

Prepare Double Chocolate Cupcakes and cool them completely. 

Prepare the Vanilla Buttercream Frosting as per instructions 

Divide the frosting equally in three separate bowls. 

Give one bowl red and one blue color respectively. Leave the third for white cupcakes. 

Frost cupcakes just so you have four red and four blue cupcakes and four white cupcakes. 

Cut each one of the candy piece into three equal lengths.  

Unwrap one end into individual strands down to the center of the candy. 

Just before serving press unpeeled end of candy piece into the center of each cupcake.  

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6 Ways to Use Hershey’s Chocolate Syrup

Want to stir up a sweet drink or take your soft serve to next level? Hershey’s Chocolate Syrup is your answer to every craving you have been having lately. You can never go wrong with this amazing chocolate product especially with these top notch 6 ways of using it in your treats. So Dip, Dunk, Dash and Drizzle!!

  1. Over Ice-Cream:

Up for an instant ice cream sundae party? Have it with your plain vanilla or double-fudge rocky road, any flavor tastes better with HERSHEY’S syrup.

The ultimate combination of salty and sweet as well as smooth and crunchy comes in handy when you dunk your pretzels in the rich Hershey’s Syrup. But this is not it. Try dunking some mallows or graham crackers or cookies and many more.

  • Some Hot Cocoa:

Enjoying a mug of steaming hot cocoa has never ever been this easy. Just add in HERSHEY’S Syrup into milk and microwave until hot. Top with mini marshmallows and more HERSHEY’S Syrup – or blend with ice and coffee for a frozen mocha.

  • With Fresh Juicy Fruits:

Waiting for yet another Valentine’s Day to enjoy chocolate coated strawberries? Don’t. Just add some light and flavor to your day with fruits dipped in HERSHEY’S Syrup. Try the syrup with sliced apples, bananas, grapes and even kiwis for a snack that is quick, easy and utterly delicious.

  • Chocolate Milk:

Nothing brings back the joy of childhood like a glass of homemade chocolate milk. Surprise the kids when they get home from school, or treat yourself to a sweet and refreshing pick-me-up any time of day.

  • Top Your Pancakes;

Tired of using maple syrups on your pancakes? There is a whole new pancake topping that would up your pancake game. Your warm pancakes and this rich chocolate syrup is a sure shot and would keep you from going back to your cliché maple combo.

Okay, Lovelies Enjoy!!

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Cinnamon Chip Scones

Yield: 24 Scones

Prep Time: 20 minutes

Skill Level: Intermediate

All you need is:

½ cup Granulated Sugar

¼ teaspoon Salt

3-⅟4 cups All-Purpose Flour

1-⅔ cups Hershey’s Cinnamon Chips (10 ounces pack)

½ cup Walnuts (chopped and toasted)

2 cups Chilled Whipping Cream

2 tablespoons Butter (melted)

Also See: Best Energy Bars at an amazingly low price!!!

All you need to do is:

Pre-Heat oven at 375⁰F and lightly grease baking sheets.

Stir in ½ cup granulated sugar, flour, baking powder and salt in a bowl. Add in the walnuts and cinnamon chips and stir well.

Add in the whipping cream to the flour mixture until all the dry ingredients are moistened.

Take the dough out on a dusted surface and start kneading gently until a soft smooth dough is formed (for almost about 2-3 minutes).

Now divide the dough into three equal portions. Take one ball and flatten it out into a 7-inch circle and cut into 8 triangles.

Transfer the triangles to the prepared baking sheets placing each of them 2 inches apart. Brush with melted butter and sprinkle with additional granulated sugar.

Bake for 15 to 20 minutes or until light brown in color. Serve warm and sprinkle with powdered sugar or any topping of choice.

Pro-Tip: To toast walnuts, heat in 350⁰F oven for 10 minutes, stirring occasionally.

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Cadbury Milk Chocolate Dessert Sauce

A drizzle of chocolate can take any dessert recipe to a whole another level. This Cadbury milk chocolate sauce is as easy as a chocolate dessert sauce can get. Try it in S’Mores or with fresh strawberries or as a glaze to cakes and cookies.

Yield: 1 cup Sauce

Prep Time: 2-3 minutes

Skill Level: Beginner

All you need is:

3 tablespoons Milk

1 Cadbury Dairy Milk Chocolate Bar (4 ounce)

All you need to do is:

Peel the wrappers off the candy bar and break it into chunks.

Place chocolate and milk in a microwave safe bowl. At MEDIUM Heat (50%) heat for 30 seconds; stir in intervals.

If necessary heat for additional 15 seconds at a time, stirring after each round of eating until the chocolate is melted well and is stirred till smooth in texture.

Serve as warm topping over cakes, pretzels or cookies.


Mix in with mini marshmallows or nuts or coconut flakes.

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Mocha Cream Frosting

If you want to add a little something extra to your next batch of homemade cake and brownies then this Mocha Cream Frosting recipe is just what you need. Since coffee is always a welcomed addition to any chocolate recipe, this frosting is the most perfect way to incorporate espresso flavors in your treats. So, let’s see how it is done:

Yield: 2 cups Frosting

Prep Time: 5-8 minutes

Skill Level: Beginner

All you need is:

¼ cup Hershey’s Cocoa or Hershey’s Dark Cocoa

6 tablespoons Butter or Margarine (softened)

2-⅔ cups Powdered Sugar

2 tablespoons Milk (warm)

2 tablespoons Instant Coffee or Espresso Powder

1 teaspoon Vanilla Essence

All you need to do is:

In warm milk dissolve coffee and set aside.

Mix powdered sugar and cocoa in a bowl and set aside for later use.

In a separate bowl mix in the sugar and cocoa mixture alternately with milk and coffee mixture while beating to a spreading consistency. Stir in the vanilla and enjoy.

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Easy Butterscotch Haystacks

These Butterscotch Haystack Recipe can be your ultimate choice for family fun time. Whether you include chocolate eggs for a bird nest look or try the Chocolate Variant, this delightful fusion of sweet and salty will stay with you forever.

Yield: 12-14 Candies

Skill Level: Beginner

Prep Time: 12-15 minutes

All you will need is:

½ cup Reese’s Peanut Butter Chips

1 cup Hershey’s Butterscotch Chips

1-½ cups or 3 ounces Chow Mein Noodles (randomly broken)

1 tablespoon Shortening (avoid using margarine, spread or oil)

All you need to do is:

Line a cooking sheet with wax paper.

Melt the butterscotch and peanut butter chips with the shortening in a microwave safe bowl.

Heat at medium heat (50%) for 1 minute. Heat for additional 15 seconds intervals stirring every time until melted nice and smooth to stir.

Immediately add in the Chow Mein noodles and stir to coat.

Drop the mixture by heaping spoons on to the prepared lined cooking tray or into paper candy liners. Let stand until firm or cover and refrigerate until firm.

Store in an air tight container in fridge.

Variation Ideas: 

CHOCOLATE HAYSTACKS: Substitute 1 cup Hershey’s Dark Chocolate Chips, HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips for butterscotch chips.

Proceed as directed above with peanut butter chips, shortening and chow mein noodles.

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No Bake Chocolate Cake Rolls

Get hold of yourselves and roll together some of the most amazing ingredients to make this surprisingly easy no bake cake roll. Slice up and enjoy this hybrid dessert between a cream pie and a trifle.

Yield: 12 Servings

Skill Level: Beginner

Prep Time: 30 minutes

All you will need is:

3 tablespoons Hershey’s Cocoa

1 cup Milk

1 pack Instant Vanilla Pudding and Pie Filling

8 ounces Non-Dairy Whipped Cream (Frozen)

1 pack or 10 ounces Chocolate Wafers

Hershey’s Kisses and Hugs Milk Chocolate (for garnish)

All you need to do is:

Combine together 2 tablespoons of cocoa and pudding mix in a bowl.

Add in milk and beat with a hand mixer on low speed until thick and smooth.

Now, fold in 1 cup of whipped topping and stir well.

Take the wafers and spread around 1 tablespoon of pudding mix on top of the wafers. Line together in a stack of 5 or 6.

On a sheet of foil, stand wafers on edges to make on long roll. Wrap tightly and refrigerate for 5 to 6 hours or overnight.

Sift the rest of 1 tablespoon of cocoa over the remaining topping and mix well.

Unwrap your roll and place it on a serving tray. Spread the whipped topping mix on the roll.

Now peel the wrappers off the candies and place on the roll to garnish.

To serve, slice at the angle of 45⁰ to 50⁰ or diagonally.

To save for later use cover and refrigerate.

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Chocolate Daiquiri

Enjoy this refreshing booze drink and have fun this summer with your friends and family. Our take on the Chocolate Daiquiri provides you with a chance to fall in love with chocolate again this Summer.

Yield: 2-3 Servings

Skill Level: Beginner

Prep Time: 7-8 minutes

All you will need is:

¼ tablespoons Vanilla Extract

5 bars of Chocolate (roughly chopped)

½ cup Heavy Cream

1-½ ounce Rum

All you need to do is:

Over medium heat, heat the heavy cream. 

When the cream starts to get warm turn the heat off and add in the chocolate and vanilla. Stir well until the chocolate is melted and blended well with the cream. Allow the mixture to come to room temperature.

Fill half of the cocktail shaker with ice add in rum and chocolate mixture.

 Shake until chilled. Pour through strainer into coups or martini glasses. 

Top with additional heavy or whipped cream, if desired.

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