This is a sponsored post written by me on behalf of The Hershey Company. All opinions are 100% mine.
This post is created by me and The Hershey Company
I have a secret. I like chocolate. A lot. But seriously, who doesn’t?
While I like all chocolate (and I do mean all) there is something about a HERSHEY’S Milk Chocolate bar that reminds me of my childhood. I’ve been eating them since before I can remember.
I used to eat a HERSHEY’S Milk Chocolate bar slowly. One little rectangular piece at a time. I would break the entire bar apart into pieces and savor each one.
Maybe this was just me because I could be a bit weird (which is no surprise, because I still am), but I could make a HERSHEY’S Milk Chocolate bar last for hours.
I still treat myself to a creamy and delicious HERSHEY’S Milk Chocolate bar now and again when I want a sweet treat. I love how they are made with simple ingredients, without any artificial flavors, preservatives or sweeteners.
On top of all of that, HERSHEY’S Milk Chocolate is made with 100% farm fresh milk from local farms (within 100 miles of the Hershey factory). Every day these dairy farms deliver tens of thousands of gallons of fresh milk to be used in HERSHEY’S Milk Chocolate.
No wonder it tastes so good!
For more information about the fresh milk that goes into HERSHEY’S Milk Chocolate and the process used to make their delicious chocolate, check out the graphic below.
Hershey is one of only a few large-scale chocolate makers in the United States to use farm fresh milk in their HERSHEY’S Milk Chocolate. The video below shows a visit to a local dairy farm and a behind-the-scenes look at the Hershey factory to see how they get the farm fresh milk into HERSHEY’S Milk Chocolate.
- ¼ cup unsweetened creamy peanut butter
- ¼ cup full-fat cream cheese (softened)
- ¼ cup coconut oil (melted but not hot)
- 1 tsp vanilla (optional)
- 2 HERSHEY'S Milk Chocolate bars (1.55 oz each)
- Line a muffin pan with 6 paper cupcake liners.
- Break HERSHEY'S Milk Chocolate bars into pieces and put in a small saucepan. Fill a second small saucepan halfway with water and set on medium heat. Put the saucepan with the chocolate in it on top of the second saucepan to create a "double boiler" to melt the chocolate. Stir continuously until soft.
- Pour an equal amount of chocolate into each of the 6 cupcake liners. Spread chocolate evenly across the bottom so it goes all the way to the edges. It won't be really thick.
- Place the muffin pan with the chocolate in the freezer for 10 minutes or until chocolate is hard.
- In a small bowl, mix peanut butter, cream cheese and coconut oil together until smooth.
- Divide and pour peanut butter mixture evenly over the chocolate in each cupcake liner.
- Refrigerate for at least an hour or until peanut butter is firm. Remove from cupcake liners and store cheesecake cups in the fridge until ready to eat. You can allow them to soften slightly at room temperature before eating.
These turned out delicious! Creamy and sweet and like little mini peanut butter cheesecakes with a chocolate crust. Simple, just like HERSHEY’S Milk Chocolate!
I want to thank The Hershey Company for working with me on this blog!