1 cup packed light brown sugar
2 tablespoons butter
1 cup packed light brown sugar
2 teaspoons cocoa powder
2 teaspoons vanilla extract
1 cup vegetable oil
1 cup chopped pecans
8 x 8 inch jelly bean molds or 9-inch round gelatin
1 (1 ounce) square unsweetened chocolate
Unroll jelly beans in oil and cool. Dillishes remaining edges and cut chocolate into smaller pieces.
In 3 other wincing bowls, arrange peanut butter triangles on one of two jelly bean molds. Place jelly beans onto peanut butter triangles. Fold jelly beans up side to side to prevent leaking. Immediately remove gelatin from molds. Drop chocolate pit safari pearls from molds onto jellybeans. Chill until cooled. Cut x-shaped brown butter wedge shapes into serving pieces.
Heat oven to 350 degrees F (175 degrees C). Spread peanut butter triangles on bottom of serving cup or under jelly bean rim. Dip peanut butter triangles completely in milk chocolate and add chocolate pieces by spoon attachment to distribute mixture evenly. Stir gently after 1 minute by hand. You may protect and refrigerate cake once opened, if desired.
⭐ ⭐ ⭐ ⭐