Chocolate Yum Yums Recipes

CHOCOLATE YUM YUMS

Steps:

• Heat milk, chocolate and sugar in double boiler, stirring constantly.
• Bring to a rolling boil and shut off heat.
• Mix in vanilla, peanut butter and oats. Immediately drop in tablespoon size balls on wax paper.

CHOCOLATE YUM YUMS

Steps:

• Melt chocolate chips and butter in double boiler.
• Add nuts and remove from heat.
• Add sugar, flour, and 1 egg at a time.
• Stir in vanilla extract.
• Fill mini-muffin tins about 2/3 full.
• Bake@ 350 degrees Farenheit for 20-25 minutes.
• Tops will be crackly.
• Cool on wire racks.
• Dust with powdered sugar.

COCONUT YUM YUMS

Steps:

• Melt butter in saucepan.
• Remove from heat.
• Add coconut and sugar.
• Shape into balls.
• Place on cookie sheet.
• Make a slight indentation in each one.
• Melt chocolate, fill indentations.
• Chill until firm.

YUM YUMS (CHOCOLATE NUT COOKIES)

Steps:

• Preheat oven to 375 degrees.
• Melt butter and chocolate together and set aside to cool for about 5 minutes.
• Stir chocolate mixture, granulated sugar, egg, vanilla and salt together until blended.
• Stir in flour and nuts.
• Shape into 1 inch balls and place 2 inches apart on ungreased cookie sheets.
• Bake for 8 to 10 minutes or until set.
• While still warm, roll in confectioner's sugar.
• Cool on wire racks and then roll in sugar again.

CHOCOLATE YUMMY

Steps:

• Place the pecans and sugar in a food processor and pulse together for 30 seconds.
• In the bowl of an electric mixer, cream together the butter, vanilla, and the pecan-sugar mixture, then stir in the flour and salt until just mixed. Chill the dough for 30 minutes.
• Preheat the oven to 325°F.
• Use your fingers to press the chilled dough into a 9-inch square baking dish. Prick the dough with a fork and bake 10 to 15 minutes, until lightly golden. Cool the cooked dough while preparing the remaining layers.
• Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat. Stir together the sugar and egg yolks in a mixing bowl. When the cream is hot (but not boiling), temper the cream into the yolks by slowly adding half the cream while stirring vigorously, then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.
• Place the dark and milk chocolate in a mixing bowl with the butter, vanilla, and salt. Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Spread the pudding in a shallow dish to cool and cover it with a piece of plastic wrap placed directly on the surface so a skin does not form.
• In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese and 1/2 cup confectioners' sugar together until smooth.
• In the bowl of an electric mixer, or by hand, whip the cream to soft peaks, then add the remaining 2 tablespoons sugar and whip a few minutes more, until stiff peaks form.
• Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then add the whipped cream. Refrigerate for at least 1 hour, or overnight. Garnish with additional chocolate shavings, if desired.

CHOCOLATE YUM! YUM!

Steps:

• Make and bake cake as directed.
• Set aside to cool.
• Make pudding (make as directed for pies -less milk) and chill for an hour in fridge.
• After cake has cooled, crumble half of it in bite sized pieces in the bottom of a large, clear serving bowl.
• Layer 1/2 half of pudding on top of cake.
• Layer 1 tub of cool whip on top of pudding.
• Repeat this layering process with the rest of the cake crumbled up, the rest of the pudding, and the other tub of cool whip.
• Sprinkle with mini chocolate chips.
• Sit back and enjoy this yummy-to-your-tummy dessert!