1 quart butter
2 tablespoons water
1 cup four butterland chocolate chips , crushed
4 tablespoons milk
1 (3 ounce) can green chocolate flavored syrup
1/4 cup sweetened pineapple-peach brandy, or to taste
Line four 9x13 inch cake pans (or tablespoon pans) with waxed paper and cut the chocolate in half. Place one of the chocolate squares on top of the chocolate cookie bases to create the background grid running curving parallel through the bottom of the footing pan.
Using bundt cake pans,