Chocolate Mum Mums Recipes

Steps:

• Mix Carnation evaporated milk, sugar and salt in saucepan over low. Heat to boiling, then cook 5 minutes, stirring constantly. Remove from heat.
• Add miniature marshmallows, chocolate chips, vanilla, nuts. Stir 1-2 minutes (until marshmallows melt). Pour into buttered 9" square pan.
• Allow to cool then cut into squares or whatever size pieces you want. I run my knife under hot water for a minute. It cuts the fudge like butter :)

Steps:

• 1. Grease 13x9x2 pan . Slice package of cookies put in the bottom of pan pressing it in with fingers ,until it fits the pan. Mix cream cheese and eggs,sugar and vanilla. Spread over cookie dough, Slice the other cookie dough and put on top covering as much as you can. Bake at 350 for 35 mins. Cool completely and slice. Yummy.

Steps:

• Cream butter and sugar, then add eggs one at a time.
• Add cocoa, jam & vanilla, mix.
• Sift flour, add flour and milk alternately, starting and finishing with flour.
• Bake 35mins 200degC (400defF) - lower for fan forced 180degC (350degF).
• Chocolate icing:.
• Butter, icing sugar, cocoa, hot water.
• Mix icing sugar, cocoa and butter together until smooth; add a little hot water, a little at a time, continue beating - this takes away the sugary taste and makes it smooth.

Steps:

• Mix dry ingredents in a bowl and add vanilla, mix well.
• Soften butter, and mix in the dry ingredents gradually.
• Use your hands if you have to untill everything is mixed well together.
• Make into little balls about one inch.
• Roll in the chocolate sprinkles and put in little paper cases.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Finally, mix in the chocolate chips. Shape dough into golf ball sized balls and place them 3 inches apart into ungreased cookie sheets. Flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms.
• On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used.
• Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.