Grandma Sander’s Yum Yum Cookies
38 Single Graham Crackers, Crushed into coarse crumbs, reserving one cup to the side
1 1/2 Cups Sugar
1/2 Pound Miniature Colored Marshmallows
1/2 Tsp. Vanilla
2 Squares of Milk Chocolate (like Bakers)
1 Cup Chopped Walnuts
3 Tbsp. Butter
1 Small Can Evaporated Milk
This is a true Grandma recipe. One of my favorite cookies growing up, the recipe was given to me by Grandma on a note card at some point during my young adult days. I don’t remember when, but I can guarantee I was off living in a fancy city like NYC or Chicago, and was nostalgic for a taste of home and had a hankering to make these retro treats!
Add butter sugar, chocolate and milk into a small pot and over low heat on the stove stir together until the chocolate has melted and all of the ingredients have combined. Remove the pot from the stove and stir in the vanilla, let the mixture cook completely (you can speed this up by popping it in the fridge or freezer for a few minutes)
Once the chocolate mixture is cool stir in the large portion of graham cracker crumbs, followed by the nuts and the marshmallows. You know have a yummy gooey mixture. Scoop the mixture out and create a couple of logs that are about 8 inches long and 2 inches thick. Roll them on the counter with your hands so that they look like cylinders and then roll the cylinders in the remaining graham cracker crumbs so that they coat the outside of the log.
Now you simply wrap the logs up in wax paper – or parchment paper – pop it in a ziplock bag and store in the fridge. When you are ready to serve the cookies take them out of the fridge and slice them in circles, slicing off as many as you like. No matter what you will want to refrigerate the cookie log for at least one hour before slice so they can firm up.
Yum Yum Cookies will keep in the fridge for a couple of weeks and in the freezer for at least 2 months. Remember though if you freeze them to give them a few minutes before trying to slice!
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