1 (18 ounce) package mini marshmallows
1 cup white sugar
1 cup hot coffee liqueur
3 eggs
1 teaspoon vanilla extract
2 teaspoons apple pie spice or to taste
1 cup chopped pecans
1 cup chopped walnuts
In a medium bowl, mix marshmallows, sugar and coffee liqueur. Stir until marshmallows completely dissolved. Add eggs, vanilla and apple pie spice. Mix well.
Add marshmallows to marshmallow mixture and mix gently. Stir. Cover and refrigerate overnight.
In a small saucepan over low heat, heat pecans until heated. Pour into 8-inch jelly mold and chill overnight. Place marshmallow mixture over pecans in pie mold. Chill overnight.
In a large bowl, beat cream of mushroom soup until fluffy. Beat in chopped pecans. Stir into marshmallow mixture; beat in chopped walnuts. Chill overnight.
While marshmallow mixture is chilling, mix together chocolate syrup, pecans, apples and peppermint filling. Spread marshmallow mixture over tamales and chill overnight.