3 recipes to help you celebrate National Milk Chocolate Day

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If you’re looking for an excuse to indulge in chocolate today, now you have one.

July 28 is celebrated as National Milk Chocolate Day, meaning you can snack guilt free as part of the holiday.

To celebrate, we’ve tracked down three easy, delicious recipes that include that sweet treat.

Enjoy!

S’more’s in a Cup

Ingredients

• 1 full-size graham cracker sheet
• 1/2 Hershey’s Milk Chocolate bar
• 15 miniature marshmallows

Directions

1. Break graham cracker and milk chocolate bar into pieces. Place in microwave-safe bowl or cup; shake gently or stir to mix up pieces.
2. Microwave on high for 15 seconds. Add marshmallows; microwave an additional 10 seconds. Serve immediately. 1 serving.

Chocolate Pretzels

Ingredients

• 24 pretzel snaps
• 24 milk chocolate candy kisses
• 1 package mini candy-coated chocolates

Directions

1. Preheat oven to 350.
2. Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
3. Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.

Chocolate Bar Filled Chocolate Cupcake

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 2/3 cup HERSHEY’S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 2/3 cup vegetable oil
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract
• 3 Hershey’s Milk Chocolate bars

Chocolate bar filling

• 1 package (8 oz.) cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/8 teaspoon salt
• 4 Hershey’s Milk Chocolate bars, cut into 1/4-inch pieces

Directions

1. Prepare chocolate bar filling. Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate bar pieces.
2. Heat oven to 350. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon of filling into center of each cupcake.
4. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece. About 2-1/2 dozen cupcakes.

Sources: hersheykitchen.com; allrecipes.com