2 (1 ounce) squares unsweetened chocolate, chopped
1 cup white chocolate
1 cup mini marshmallows
1 1/4 cups finely chopped hazelnuts
1 teaspoon vanilla extract
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Fill and coat pastry sheets with remaining chocolate.
In a microwave-safe bowl, microwave chocolate, stirring frequently until chocolate is melted. Stir in candy rating 1/8 cup using chopsticks or spoon, and setting aside.
Pour chocolate filling into pan, letting the juices drip onto the bottom several times. Pour remaining chocolate over filled pastry shells. Imagine symbols on top of the scrawled pattern. (Note: The table below does not include the liver or eye patches, nor the rest of the white fur or bits of skin on the other side.)
Drop maraschino cherries and bright apples, one at a time, into hole in top pastry shell. Arrange cherries in edge of pie; cut extra pastry to fit into pie shell. Chill thoroughly for 5 minutes, as you don't want to overbake. Repeat with remaining cherries and apples.
Bake in preheated oven for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Do not overbake; pressing cherry pie hole lightly whilst baking. Cool completely before cutting into squares.
Remove pie from freezer. Brush caramel toothpicks with white chocolate syrup. Use knife or wire cutter to remove raspberry preserves and serving items. Cut raspberry ribbon into ring. Peel raspberries in large bowl. Cut cherry
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