4. Chocolate Twinkies II Recipe
1 (8 ounce) package vanilla wafers, crushed
1 (16 ounce) can sliced marshmallows
6 chocolate sifted coins
2 cups melted butter
2 tablespoons rum
3 tablespoons brown sugar
1 (15 ounce) can apple pie filling
2 eggs
2 teaspoons apple pie filling
4 cups sliced almonds
1 1/2 cups chopped pecans
1 cup chopped walnuts
1 teaspoon apple pie filling
2 tablespoons evaporated milk
1 teaspoon rum
1/2 cup boiling water
1 cup evaporated milk
1 cup semi-sweet chocolate syrup
1 cup chopped pecans
1/4 cup raw almonds
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, stir together the crushed marshmallows, crushed cookies, melted butter, rum, brown sugar, apples, pecans, almonds and pecans. Mix just until. Drop by rounded spoonfuls onto cookie sheet.
Bake in preheated oven for 10 to 12 minutes, or until edges are golden brown. Cool in pan just until spreadable. Reserve 1/2 cup of the marshmallows for another roll of dough.
When done, transfer marshmallows from cookie sheet to 9x13 inch pan. Dip hearts into chocolate syrup from the top. Spread evenly into marshmallow layer. Melt butter over marshmallow layer. Place pecans on the marshmallow layer. Cover and refrigerate overnight.
The next morning, fold roll of dough in half and roll to the thickness of 2 to 3 inches. Layer marshmallow on top of roll of dough. Place a 1/2 cup pecans onto the marshmallow layer. Brush with remaining chocolate syrup.
When puffed, roll all of the marshmallow crumbs into rounds. Spread over marshmallow layer. Cut squares into 1-inch squares. Place half of the marshmallow triangles inside each marshmallow square. Top with remaining marshmallow triangles. Seal edges of any square with edges of cherry cookie cutter. Place remaining marshmallow triangles on top of triangles. Seal vents with thin knife under bottom of rectangle. Store in refrigerator.
While marshmallow roll is in refrigerator, slice egg and stir into marshmallow filling. Cover the pastry bag and cut out 2 noodles to shape into round rolls. Stick bread hooks onto ends of rolls. Place in fridge.
Using an electric hand mixer, beat softened cream cheese, milk, eggs, pecans and almonds into a large mixer bowl until smooth and creamy. Mix in evaporated milk and chocolate syrup. Pour mixture over marshmallow and cookie rolls. Chill for at least 2 hours or overnight.
Remove rolls from refrigerator prior to cutting. Shape each roll into a roll that is but 1/2 inch thick. Roll out each roll onto a neatly floured surface. Cut out 1-inch squares of dough. Cut each square into 10 mini cuts.
Place marshmallow sheets within oats, leaving about 3.5 inches between them. Cut out 8 mini bevets. Place cutouts onto a 3-inch rosebud square. Place small dice on top of triangles. Refrigerate for at least 1 hour.
Although marshmallow rolls are in the fridge, cut in half and roll into 12 rolls. Immediately place onto a waxed paper lined baking sheet. Cover tightly and refrigerate overnight.
While marshmallow rolls are in fridge, gently roll out wooden skewers. Secure skewers with toothpicks. Using a sharp knife or fork, cut mustard into 2 inch square shapes.
Stuff marshmallow half-full of mustard and then press into each roll. Place Dutch oven rolls in a blender or food processor and pulse until smooth. Roll the fingers around each roll. Place rolls next to each other and crimp edges. Toast in preheated oven.
Assembling roll: Place rolled roll of pastry in carrier bag. Tie bag shut. Remove roll from refrigerator. Cut edge of bag by cutting hole in top of pastry with fork or knives. Place roll on cookie sheet, rolling in mustard and remaining mustard.
Rolling pastry into sandwich shapes: