1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package bourbon whiskey
2 tablespoons cornstarch
1 cup brown sugar
3 tablespoons HERSHEY'S Cocoa Powder
1 cup ganache or honey
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Beat vanilla pudding mix, bourbon whiskey and cornstarch in large bowl until smooth. Add cocoa, brown sugar, 1 cup of cocoa mixture, mix and mix until well blended. Mix in lemon zest. Stir in chocolate chips. Pour into 9x13 inch jelly-roll pan or custard pan. Do not grease pan or plastic wrap.
Bake at 350 degrees F (175 degrees C) for 1 hour or until centers of paper and cake are golden. Cool completely. Refrigerate 1 to 2 hours before cutting into bars or squares.