Yum Yums Chocolate Nut Cookies Recipes

CHOCOLATE YUM YUM BARS

Steps:

• 1. In a large bowl, add both packs of muffin mix, brown sugar, egg, butter and oats. Mix well. Press into a 9x13 baking dish which has been lightly sprayed with a non-stick spray. **if adding nuts and/or coconut, mix into mixture before pressing into baking dish**
• 2. Place the semi-sweet chocolate chips and sweetened condensed milk into a sauce pan and melt on low heat constantly stirring. Take off the stove as soon as everything is melted. Evenly drizzle on top of the muffin mixture. Bake in 350 degree oven for 35 minutes. Can serve warm or at room temperature.
• 3. Note: these can be heated in the microwave for a few seconds, if you want to eat the leftovers warm.

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.

YUM YUM CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375.
• Combine flour, baking soda and salt in small bowl.
• Set aside.
• Combine butter,sugar, brown sugar and vanilla at high speed in large bowl.
• Beat, scraping bowl often, until creamy.
• Add eggs one at a time, beating well after each addition.
• Reduce speed to low; gradually add flour mixture, beating well after each addition.
• Stir in morsels and nuts by hand.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until golden brown.
• Cool 2 minutes;remove from cookie sheets.
• Cool completely.

YUM YUM NUT SWEETS

Steps:

• Preheat the oven to 300°F. Grease a 7- or 8-inch square baking pan with the oil. Set aside. Place the nuts in a food processor and chop until the mixture resembles coarse sand. Put the contents into a small mixing bowl. Stir in the sugar and egg whites. With a spatula, scrape the contents of the bowl into the oiled pan and press into an even layer. Bake for 1 hour for soft cookies or 1 1/2 hours for crisp cookies. Remove from the oven. Allow to cool. Cut into 1 3/4- or 2-inch squares.
• Variation:
• Chocolate Yum Yums: Even though these are simply a chocolate version of the Yum Yums, everyone seems to think that they are brownies. Yum. Melt 2 1/2 ounces of 70% dark-not milk-chocolate in a double boiler. Add to the mixing bowl after the sugar and egg whites. Proceed as directed.

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.

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.