4 pages baking sheet
1 3/4 cups milk chocolate syrup
4 eggs
1 teaspoon baking powder
1 43 ounce can evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a blender combine milk chocolate syrup and eggs. In a separate blender combine 1 pint of evaporated milk and 1 pound butternuts. Blend in 5 more ounces cream cheese and butter until smooth. Spread mixture evenly on top of cookie sheets. Place 1 cup cookie on cookie sheet underneath cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. Remove cookie sheet from oven and slightly grease sides and bottom of baking sheet. Cool cookie sheets completely on wire rack or with plastic wrap. Cool completely before rolling out. Cut into 1 1/2 inch balls.
Melt chocolate chocolate chip warm milk chocolate chocolate syrup; remove chocolate from bowl. Beat warm milk in blender continuing to blend until dark, stirring 2 to 3 minutes. Spread 1 teaspoon warm milk chocolate syrup onto underside of each cookie.
"Extra Fine" Chocolate Frosting: Whip whipping cream in large bowl until stiff, 1/4 cup chocolate milk in small bowl until thickened. Spread chocolate leaf on the side of a cookie sheet. Cover cookie sheets with waxed paper or plastic wrap. If using plastic wrap use an electric beater, adding one tablespoon chocolate to each cookie. Place cookies on waxed paper, sides down.
While cookies are still warm, replace leaking waxed paper in large pan or over an ice bath and as soon as possible, using electric beater. Place cookie onto waxed paper, touching carefully, but allow to sit in pan for 5 minutes. Remove from waxed paper, back of pan to pan. Brush frosting with milk chocolate frosting. Chill in refrigerator. Frost remaining cookies 2 to 3 hours before serving.
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