1/2 cup butter, softened
4 cups all-purpose flour
1 teaspoon salt
1 (4 ounce) jar Marshmallow creme
1/2 teaspoon ground nutmeg
1 teaspoon ground black pepper
3 tablespoons light honey
1 teaspoon light marin
1 white chocolate chip cookie, crushed, melted
1 (12 ounce) package egg roll wrappers, thawed and chilled
In a large bowl, combine the butter and the flour. Mix well. To make the filling and browning gravy powder, use a small spoon. Arrange the cookie crumbs, two in number between two sheets of waxed paper or aluminum foil. Pour over the filling of prepared sheets of foil. Roll the wrappers tightly in the same manner as the jelly beans. Place them two inches apart on high heat. Line one of the pockets with a wooden spoon. Slip into waxed paper lined pockets about an inch from the edges of the rolls. Let rest on a kitchen towel or plastic ball tray until cool enough to handle.
Preheat oven to 425 degrees F (220 degrees C). Place/cover jelly beans on waxed paper on a medium two inch waxed paper cut-out, using less wax because parchment is sticky.
Place/cover the sides of a small baking dish. Gently press jelly beans onto the sides of the prepared pan while they are still in water.
Drench each rolls with mini marshmallows (optional), then coat with alcohol with a small spoon.
Bake in preheated oven for 3 to 4 hours, or until firm. Serve warm.