Chocolate Yum Yum Bars Food

YUM YUM BARS

Steps:

• In a large saucepan, combine butter, sugar, and eggs on low heat.
• Boil for 2 minutes; stirring constantly.
• Remove from heat; cool.
• Fold in graham cracker crumbs, miniature marshmallows, nuts, and flaked coconut; mix well to combine the ingredients.
• Press into a lightly buttered 9 x 13-inch pan.
• Top with frosting.
• Refrigerate for 30 minutes until the frosting sets.
• Remove from refrigerator and cut into squares.
• FROSTING: In a double boiler, melt butterscotch chips, semi-sweet chocolate chips, and peanut butter.
• Spread immediately before it begins to cool.

YUM YUM BARS

Steps:

• Preheat oven to 350 degrees.
• Mix cake mix, butter, and 1/3 Cup of evaporated milk.
• Spread 1/2 of mixture into slightly greased 13x9 pan.
• Bake for 6 minutes.
• Sprinkle nuts and chocolate chips over partially baked cake.
• In a saucepan, melt caramels and remaining 1/3 cup of evaporated milk, stiring constantly to prevent burning.
• Once caramels are completely melted, drizzle the caramel mixture over chocolate chips and nuts.
• Crumble and sprinkle remaining uncooked cake mix mixture over carmel mixture.
• Bake 20 minutes.
• Cool and then cut into squares.

YUM-YUM CHOCOLATE RAISIN BRAN BARS

Steps:

• Preheat oven to 325 degrees F.
• Mix together dry ingredients, crushing gently with hands.
• Add wet ingredients and mix together.
• Pour into greased 8x8" pan and bake for 40-45 minute.
• This will look dryed out on top like brownies do.
• May add 1/2 cup chocolate chips. (I used sugarfree).

CHOCOLATE YUM YUM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift together the flour, baking powder, baking soda and cocoa, set aside.
• In a medium bowl, beat the sugar and egg until light, add the 1/2 cup butter, beat until smooth. Stir in the sour cream, water, and vanilla. Add dry ingredients, mix slowly until flour mixture is absorbed. Fold in the 2 cups chocolate chips. Divide the mixture evenly between the two prepared pans.
• Bake for 35 to 40 minutes until cake tests done with a toothpick. Place pans of cake on wire racks to cool for 10 minutes before removing from pans to cool completely. When cool frost with the following frosting recipe.
• To make the frosting, melt the remaining 1 cup chocolate chips with the coffee in a small saucepan over low heat. Remove pan from heat, and beat in the 3/4 cup of butter, 1 tablespoon at a time, until smooth. Set pan in a bowl of ice and beat until icing is spreadable and holds it's shape. Cool completely before frosting cake.

MOM'S YUM YUM BARS

Steps:

• Preheat oven to 350°F
• For base, lightly butter an 8 inch square baking dish. In a bowl, using a fork, stir flour with sugar. Work in butter until coarse crumbs form. Press over bottom of buttered dish. Bake in centre of oven until light golden, 15 to 20 minutes. Remove, but leave oven on.
• While base is baking, in a small bowl, using a fork, stir flour with salt and baking powder. In a large bowl, whisk eggs. Using a wooden spoon, stir in sugar and vanilla until evenly mixed. Then stir in walnuts, cherries, coconut and flour mixture. Spread over warm base. Bake in centre of oven until topping is golden and slightly jiggly, 20 to 30 minutes.
• Remove to a rack to cool at least 1 hour before cutting into bars. Bars cut best after refrigerating overnight. Refrigerate up to 1 week or freeze up to 1 month.

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.

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!