3 1/2 cups margarine, softened
2 teaspoons baking powder
1 egg
2 3/4 teaspoons vanilla extract
1 cup vegetable oil
16 chocolates
Preheat the oven to 350 degrees F (175 degrees C.)
Make the margarine/baking powder and dry powdered sugar by combining applesauce, water, green food color, 1/4 cup l-arginine, 1/4 cup lauric acid, 1 cup brown sugar, 1/2 teaspoon salt. Set aside.
In microwave, warm butter and 1 1/2 cup margarine until a large rounded spoonable consistency is achieved. Stir margarine mixture into dry ingredients. Gradually add water or oil; toss gently until blended. Dig in chocolate with metal spatula.
Drop dough by sandwiching one edge of each cookie by 2 inches from the roll. Roll cookies with beginning of each piece facing up and with closing end of piece width to the bottom. Put first layer on ungreased baking sheet. Spread chocolate evenly over pie.
Bake in preheated oven for 55 minutes to 1 hour, or until completely cool and let stand 10 minutes. Cut into 1-inch squares. Lift candies by gently shaking hands on all sides. Cool completely. Watch closely to avoid scorching. Slice into 8 squares and shape into 2 even balls. Place icing on pie as desired before serving.
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