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Almost Candy Bar Skillet

Almost Candy Bar Skillet

Make with:

HERSHEY'S Cocoa, Natural (Item# 63505)
HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)

YIELD
16 (7-inch) skillets

Ingredients

2 lbs. 12 oz. all-purpose flour
3 lbs. sugar
7 oz. HERSHEY'S Cocoa, Natural (Item# 63505)
2 Tbsp. baking powder
1 Tbsp. salt
1 lb. 8 oz. unsalted butter, softened
1 lb. 8 oz. HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)
14 oz. (8 large) eggs
2 lbs. additional HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct., divided (Item# 61125)
2 lbs. chopped walnuts, divided
1 lb. sweetened coconut flakes, divided
24 fl. oz. sweetened condensed milk, divided

Directions

    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray 16 (7-inch) cast iron skillets with 1/2-inch sides with vegetable cooking spray. Place parchment paper on sheet pans. Set aside.
    2. Combine flour, sugar, HERSHEY'S Cocoa, baking powder and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 1 minute. Add butter and 1 lb. 8 oz. HERSHEY'S Semi-Sweet Chocolate Chips; continue mixing until incorporated. Gradually add eggs; continue mixing until batter comes together into one large ball of dough and ingredients are thoroughly combined.
    3. Spread 10 oz. dough evenly in each prepared skillet, pressing to approximately 1/2-inch from edge. (Batter will spread as dough bakes.) Sprinkle 2 oz. additional HERSHEY'S Semi-Sweet Chocolate Chips, 2 oz. chopped walnuts and 1 oz. coconut, in order, over batter for each skillet. Drizzle approximately 1 fl. oz. sweetened condensed milk evenly over top of batter for each skillet. Place skillets on prepared sheet pans.
    4. Bake 15 to 20 minutes* or until top is golden brown. Cool slightly. Serve warm.
    *If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.
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