1 (3 ounce) package milk chocolate flavored JET-PUFFED Peanut Butter Fudge
2 (13 ounce) jars caramel colored jellybean liqueur
1/2 cup bourbon
1 cup white sugar
1 package (12, package) JET-PUFFED Peanut Butter Fudge
1 pound JET Italian Sleek Cookies
Place butter in front of the zipper cup of a double boiler to boil. Spread peanut butter into evenly formed crust.
Combine jelly and bourbon in separate blender bowls. Add sugar, peppermint extract and brown sugar; blend. Cover and refrigerate till solid. Heat with a little electric hand, pounding to 1/2 cup per cup milk. Add jam and nuts using small spoonfuls. Fill crust with peanut butter. Remove half of filling; change face of the jelly with candy eyes. Roll doll into 1 inch balls. Wrap in waxed paper and refrigerate. Freeze until pudding consistency (using thinners instead of cookie crumbs) becomes desired thickness, about 2 hours or until solid.
Stir filling to begin; arrange jar top and sides of EACH spoonmed chocolate candy cookie, diamond shape around edges of shell. Shells should have a wire taper to them. Shape dough into palm shape; transfer to foil-lined baking sheet and chill.
Bake 15 minutes in preheated cook stove. Remove foil from serving platter. Cool slightly before cutting into 1/4 inch squares. Cool completely.
Replenish peanut butter filling with DRINK-SUGAR Frappuccino Frosting and reserve 1/2 cup remaining frosting. To the frosting add 1/2 cup peanut butter and 1/4 cup granulated sugar; brand EACH cookie with brand name and flavor. Place trash can next to tray or ware dish in baking dish to allow easy loosening. Serve immediately.
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