1/2 cup vegetable oil
1/2 teaspoon ground nutmeg
2 sheets unsalted butter
1 cup semi-sweet chocolate chips
1/2 cup white sugar
3 tablespoons milk
1 (14 ounce) can sweetened condensed milk
1 (4 ounce) can evaporated milk
1 (4 ounce) can cherry pie filling
3 tablespoons butter
3 tablespoons melted butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Spread 2/3 cup of the chocolate chips and 1/3 cup of the white sugar on the bottom of the prepared pan. Layer the butter, chocolate chips and powdered sugar over the chocolate and sugar. Spread remaining chocolate chips on top. Beat the butter mixture with an electric mixer, scraping bowl often, until smooth and well blended. Stick 1 cup of the marshmallow creme into the center of each gingerbread square, to form a sharp point.
Place the marshmallows around the edges and around the bottom of the prepared pan.
Cut the remaining halfway into the tester of pans, leaving 1/2 inch strips. Spoon marshmallow creme mixture over marshmallow creme strips.
Bake for 5 to 7 minutes in the preheated oven. Slice into strips and place atop the marshmallows. Cool completely before cutting into bars.
In short order, fill each filled pan to within 1 inch of the edge, leaving parchment paper hanging. Refrigerate for at least 4 hours to allow flavors to meet. Cut into desired shape and shape into bars. Store in an airtight container.
To make the filling: In a microwave-safe bowl, microwave chocolate chips, sugar and milk on high 1 minute, stirring until smooth. Microwave the remaining 1 minute on high. Pour the filling into the warm chocolate layer. Chill until firm. Place the bars on waxed paper lined cookie sheets. Refrigerate for several hours or overnight before serving.
Awesome and tasty. Different lemon flavor. I put the slice on my hot dog and wondered if its appropriate for other meats. Its not meant to be sauce but rather a beautifully simple and compelling sandwich.
⭐ ⭐ ⭐ ⭐ ⭐