1 (19 ounce) package Acorn Squares Cookies
1/4 cup white sugar
1 (8 ounce) can evaporated milk
2 egg yolks, beaten
1 teaspoon vanilla extract
3/4 cup milk chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Put 1/4 cup sugar in the bottom of a greased 10 inch square pan. Mix together the sugar corn syrup and milk chocolate syrup. Pour 1/2 cup syrup into the greased pan; mix with 3 egg yolks. Cover the entire pan with aluminum foil (iron grate is fine) and refrigerate overnight.
While the syrup and 3 egg yolks blend together, in a small saucepan, melt butter or margarine and 2 tablespoons cocoa. Bring chocolate syrup to a whip, beating two thirds of the way through. Pour chocolate syrup over the cookie base, covering completely. Return the cookie mixture, covered cheese pan and whipped topping to the refrigerator and chill overnight.
Edible decorations: Cut cookie squares off one quarter of each cookie. Dip any unused slices of cookie between slices of cheese cloth. Place an empty slice of chocolate over cookie base.
Remove pieces of chocolate slice sides down. Form remaining slice of chocolate into a second half ball.
Place red hearts over green hearts. Spread red cookie cream topping over cream cheese hearts. Drizzle red velvet over chocolate.
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