1 cup butter, softened
7 cups honey
2 cups rolled puffed rice
1 cup rolled oats
2 teaspoons unflavored gelatin
1 teaspoon 1/2 teaspoons lemon juice
1 teaspoon yellow food coloring
3 eggs, beaten
1 cup peanut butter
1 cup peanut butter
3 tablespoons brandy
1 whole pecan, chopped
Preheat the oven to 375 degrees F (190 degrees C).
In a medium mixing bowl, cream together butter and honey until smooth. Stir in the rice, roughly chop. Stir in flour, whisking until evenly blended. Then, stir in the oats, brown sugar, remaining 1/2 cup honey, pink food coloring and yellow food coloring. Stir in egg, peanut butter and brandy. Mix together, then spoon chocolate onto the top.
Bake at 375 degrees F (190 degrees C) for 22 minutes, or until a toothpick inserted into the center of the cake comes out clean. Flip cookies with a small heavy metal spatula half way through the cooking time, keeping on top and sides of the cake. Cool completely before removing from pan. Chill overnight before cutting into wedges, or overnight when not using for dipping applications.
⭐ ⭐ ⭐ ⭐ ⭐