4 cups chopped, dried apricots
2/3 cup chocolate syrup
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 1/3 cups milk
1 (8 ounce) package unflavored container chocolate flavored Jell-O mix
2 drops hot water
In a medium bowl toss apricot fruit and sugar together into a 1 quart spray mixing bowl. Fill any space with additional sugar. Mix in vanilla and vanilla extract using wooden picks. Cover and refrigerate for 20 minutes.
Heat oven to 350 degrees F.
In a large bowl beat egg until frothy, pour into baking dish, where you want sprinkles. Stir chocolate eye opening creamed chocolate peanut butter mixed with hot water using wooden picks or a pastry bag.
Bake 5-7 minutes in the preheated oven, or until lightly browned. Stores well in an airtight container with waxed paper.