1 cup butter, cut into 1-inch pieces
2 cups packed light brown sugar
1 1/2 teaspoons vanilla extract
2 tablespoons vegetable oil
1 (8 ounce) can crushed pineapple, drained
1 teaspoon mint and black cherries
1 cup sliced almonds
4 egg yolks
1/2 cup evaporated milk
1/2 teaspoon vanilla extract
4 (2 ounce) pie shells, cut into 4
1 cinnamon roll
Filling:
4 tablespoons chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Roll pastry into 1 inch balls; place on a cookie sheet. Lift ends of cookies slightly to help prevent sticking.
In a medium bowl, cream together butter, brown sugar and vanilla until smooth. Beat in 2 tablespoons oil.
Roll pastry into 1 inch balls. Place onto prepared cookie sheet.
Bake 10 minutes in the preheated oven, or until brownies spring back when lightly tapped. Cool slightly before cutting into 4 squares.
To make filling, stir 3 cups crushed pineapple, 3 cups cherries and almonds. Pour filling into prepared cookie sheets. Chill for 2 hours in refrigerator before serving. Refrigerate leftover filling for up to 2 coming days.