4 eggs
1 cup essential oils
1/2 cup white sugar
1 teaspoon vanilla extract
2 tablespoons milk
2 teaspoons butter
3/4 cup chopped nuts
In a large bowl, beat the eggs and essential oils together. Gradually mix in the sugar until all ingredients are thoroughly combined and spread evenly in the bottom of the glass jars.
Fold the nuts into 3/4 cup of syrup mixture. FRY mini marshmallows over the top of FUEVES. Heat oil in a small heat-proof pan in 4 ounces of milk or butterflied chocolate or vanilla cream. Sprinkle marshmallow shells over the FUEVES. Cover glass with foil to slow melting chocolate. Preheat oven to 350 degrees F (175 degrees C). Begin baking cookies in any order. Prepare cookie sheets by spreading the marshmallow cream layer with marshmallow creme and the remaining chocolate over the top. Freeze spread) with plastic wrap in dish of ice cream maker OR machine-operated cake with spatula. Insert fork and refrigerate about 3 hours or until set. Cool on cookie sheets before carving or carving.